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April 15, 2021

Gobi 65: Cauliflower in Chili-Garlic Sauce

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Gobi 65 is a simple and flavorful dish, made with bite-sized cauliflower pieces fried then slathered in a chili garlic sauce, perfect as a snack or appetizer!

This Cauliflower 65 is similar to our Chicken 65 Masala recipe but is a perfect alternative if you’re looking for a vegetarian option that is equally delicious.

It can be served as an appetizer or snack. The recipe below has options for both pan-frying it traditionally or using an air fryer for a healthier option.

Recipes you’ll love

If you’re looking for more easy vegetarian recipes, here are some of our favorites:

  • Laal Aloo: Spicy, Tangy Potatoes
  • Ghugni Chana: Spicy, Street-Style Chickpea Snack
  • Aloo Palak: Potato and Spinach Curry
  • Aloo Gobi – Cauliflower and Potato Curry

Ingredients

  • Cauliflower – The recipe below uses about 1 head of cauliflower or 4 cups of cauliflower florets. It’s best to use fresh cauliflower, not frozen as it might be too moist. Make sure to cut the cauliflower into generous bite-sized pieces.
  • Ginger-Garlic Paste – or equal parts crushed ginger and crushed garlic. This paste is a popular pantry item for Pakistani and Indian food. We love making a big batch of ginger garlic paste at home and have it ready to go in the fridge.
  • Yogurt – we only use a small amount of yogurt to help tenderize and help the spices stick to the cauliflower for the best flavor
  • Spices – Garam Masala, Kashmiri Chili, coriander powder, Black pepper – these ground spices help flavor and marinate the cauliflower before cooking.
  • Corn Starch and Rice Flour – These flours are added right before we fry the cauliflower and helps to coat the cauliflower so it becomes crispy when frying.

For the sauce:

  • Garlic – freshly chopped garlic will impart the best flavor to this dish, especially in the sauce
  • Kashmiri chili powder – this chili powder is mild and known for its vibrant color. You can also substitute paprika for another mild option, or red chili powder for a spicier option.
  • Green chili – we add this for spice since Kashmiri chili powder is quite mild, but feel free to omit if you aren’t a spice lover.
  • Curry leaves – the curry leaves add an earthy flavor and aroma that are a signature for this dish
  • Tomato paste – concentrated tomato paste adds the best flavor while making a dry sauce perfect to coat the cauliflower. For more gravy, you can use crushed tomatoes and a little yogurt. m

Recipe and Method

For this recipe, there are two parts:

  1. Marinate and Prepare the Cauliflower
  2. Chili Garlic Sauce

Marinate and Prepare the Cauliflower

First, cut the cauliflower into bite-sized pieces and add some lemon juice to it and let it sit for about 20 minutes.

Next, add in the rest of the ingredients to marinate the cauliflower:

  • ginger garlic paste
  • yogurt
  • kashmiri red chili powder
  • coriander powder
  • black pepper
  • garam masala

Set this aside for 30 minutes to 1 hour to allow the spices to flavor the cauliflower.

When ready to fry the cauliflower, mix in the rice flour and corn flour to coat the cauliflower.

Pan-fry or Air fry Cauliflower

  • Pan Fry: Preheat a pan with enough oil to shallow fry the cauliflower. Once the oil has heated, add the cauliflower pieces, allowing them to stay separate. Fry the cauliflower in batches if required. Fry until golden brown in color. Remove cauliflower from pan, and set aside.
  • Air Fry: If using an air fryer, lay cauliflower in the air fryer basket in a single layer. Air fry the cauliflower for 9 to 12 minutes at 350ºF or until golden brown and crisp. Work in batches if required, and repeat with any remaining cauliflower.

Gobi 65 Masala/Gravy

Once the cauliflower is fried and crispy, we’re going to make quick chili garlic sauce to coat the cauliflower.

To a pan add 2 tablespoons of oil and 8-10 dried curry leaves on low-medium heat.

Temper the curry leaves, until they are fragrant (about 2-3 minutes), then add in a few slit green chilis and saute for another 2-3 minutes. If you don’t enjoy spicy food, feel free to skip this one.

Next, add in the garlic and tomato paste, red chili powder/ Kashmiri chili powder cook for few minutes until it all comes together like a sauce.

If you prefer a saucier dish, you can add a little yogurt and use crushed tomatoes instead of tomato paste to the sauce to make this gravy dish.

Add the crispy cauliflower into the sauce and mix well until coated.

How to serve Cauliflower 65?

Cauliflower 65 is a dish best served as a game-time snack, or as a substitute for a traditional appetizer like samosas or pakoras.

Recipes you’ll love

This Cauliflower 65 will taste best served fresh! If you’re looking for more quick stir-fry style quick curries, you might also enjoy:

  • Chicken Jalfrezi: Stir-Fry with Chicken and Bell Peppers
  • Aloo Methi – Potato and Fenugreek Stir-fry
  • Keema Matar: Curry with Ground Meat and Green Peas
  • Chana Aloo Masala: Chickpea and Potato Curry

If you give this Gobi 65 recipe a try, we’d love to see it! 

Tag us on Instagram @thespicemess

Ready to make Cauliflower 65?

Gobi 65: Cauliflower in Chili Garlic Sauce

Gobi 65 is a simple and flavorful dish, made with bite-sized cauliflower pieces fried then slathered in a chili garlic sauce, perfect as a snack or appetizer!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine Indian, Pakistani
Servings 4 servings

Ingredients
  

Marination

  • 1 head cauliflower or 4 cups cauliflower florets
  • 2-3 tablespoons lemon juice or juice of about ½ a lemon
  • 2 teaspoons Kashmiri chili powder or red chili powder
  • 1 teaspoon coriander powder
  • 2 tablespoons ginger and garlic paste
  • 1 teaspoon yogurt
  • ½ teaspoon black pepper powder
  • ¼-½ teaspoon garam masala powder
  • ¼ teaspoon Salt as per taste
  • Oil to shallow fry
  • 2 tablespoons Corn flour or cornstarch
  • 1 tablespoon Rice flour

Chili Garlic Sauce

  • 2-3 cloves Garlic
  • 1 teaspoon Kashmiri chili powder or red chili powder
  • 8-10 Curry leaves dried
  • 2-4 Green chili slit in half
  • 2-3 tablespoons Tomato paste or ½ -1 cup crushed tomatoes

Instructions
 

Prepare and Marinate the Cauliflower

  • Cut the cauliflower into smaller/bite-sized pieces. Transfer to a large bowl with 2-3 tablespoons lemon juice. Set aside for 20 minutes.
  • After 20 minutes, wash the cauliflower and drain the water completely. Place the cauliflower in a sieve or colander to dry for a few minutes.
  • Once the cauliflower is drained add the spices and mix well. Set aside for at least 30 minutes, or longer.
  • Once ready to fry add cornflour or cornstarch and rice powder. mix well. you can shallow fry and make sure it stays separated.

Pan-fry Cauliflower

  • Preheat a pan with enough oil to shallow fry the cauliflower. Once the oil has heated, add the cauliflower pieces, allowing them to stay separate. Fry the cauliflower in batches if required. Fry until golden brown in color. Remove cauliflower from pan, and set aside.

Air fry Cauliflower

  • Lay cauliflower in air fryer basket in a single layer
  • Air fry the cauliflower for 9 to 12 minutes at 350ºF or until golden brown and crisp. Work in batches if required, and repeat with any remaining cauliflower.

Chili-Garlic Sauce

  • Once fried, to a pan add 2 tablespoons of oil and 8-10 dried curry leaves on low-medium heat. Once the curry leaves are fragrant (about 2-3 minutes), add slit green chili.
  • Cook for a couple of minutes add the garlic and tomato paste or crushed tomatoes, red chili powder/ Kashmiri chili powder cook for few minutes.
  • Add the cauliflower into the sauce and mix well until coated.
Keyword cauliflower 65, gobi 65

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