Go Back

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
Cook Time 30 minutes
Total Time 50 minutes
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