gobhi

Here is an Indo-Chinese version of preparing gobhi (Cauliflower) called Gobhi manchurian. It is very delicious recipe and surprisingly not very difficult to make. When you serve and eat, it is worth all the effort.

Gobhi (cauliflower) Manchurian

cauliflower

tbsp all purpose flour

cornstarch

salt (Adjust to taste) plus additional for flour mix

For the sauce:

tbsp oil

garlic

green chilies

onion

tbsp soya sauce

tbsp red (hot) chili sauce (Adjust to taste)

tbsp tomatoes ketchup

Salt -

water

Take a pot and add  4 cups of water with 2 tsp salt, wait until water starts boiling.

Add gobhi, and boil for about 3 or 4 minutes on medium heat.

Strain gobhi and let it sit for 3 to 5 minutes.

Take a bowl, and add corn flour, all purpose flour,  salt to taste and make a thick paste (with consistency similar to tomato ketchup) .

Heat the oil in a  frying pan on medium heat.

Dip gobhi florets into flour  mix and coat it fully. Fry one or two florets into hot oil and check to make sure that flour mixture is not separated from florets. If it does, add 1 tsp all purpose flour,  1 tsp cornstarch and salt (If required, add additional flour) into flour mix to make it thicker.

Fry all of florets (till golden in color) and keep aside.

Optionally, to make gobhi florets crispier, fry it once till semi fried. Let it cool and fry it again on high flame till golden in color.

For the sauce

Take a wok and add oil, wait until hot then put garlic, onion, green chillies and add little bit of salt.

After about a minutes, add soya sauce, red chilli paste and ketchup, stir in the pan.

Now add spring onions

Add 1 cup water.

Take a small bowl, mix  2 tsp cornstarch mix in 3 tsp of  water and add to the wok

Stir till it becomes thick  (tomato ketchup like consistency). If required, add more cornstarch or water as necessary. Put off the flame.

Take a big serving bowl, add fried gobhi florets and pour the sauce on top and mix .

Garnish with spring onion and serve hot.

Enjoy!

Aloo Gobi is a classic North Indian dish made with spiced cauliflower and potatoes. This comforting curry is also vegan and gluten-free. Now this restaurant favorite can easily be made at home in 45 minutes. This recipe is a keeper!

Aloo Gobi Recipe

potatoes

tsp chilly powder

tbsp kasoori methi

tbsp cilantro

ghee

salt

cumin seeds

ginger

green chillies

onion (sliced)

amchur powder

coriander powder

turmeric powder

tsp garam masala

tomatoes

cilantro

lemon juice

Cut the gobi into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip - Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.

Heat 2 tbsp of ghee in a pan. Fry half the chilly powder, Kasuri methi, and cilantro briefly.

Then add the potatoes along with half a tsp of salt and fry them till they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.

Similarly, fry the cauliflower florets (in batches if needed) along with half a tsp of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef Tip - Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air-Frying or baking is also an option here.

To fry the veggies

Heat ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chillies. Fry for a minute.

Add onions and cook till they turn translucent.

Now add the tomatoes along with salt. Cook for 6-8 minutes or till they turn soft and pulpy.

Then add all the spices - turmeric powder, coriander powder, chilly powder, and garam masala. Fry for a minute. Chef Tip - Add a tablespoon of water to prevent the masalas from burning and sticking to the bottom of the pan. It's called deglazing the pan.

Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.

Garnish with cilantro and Kasuri methi. Take the pan off the flame. You can squeeze some fresh lemon or lime juice on top for a tangy twist.

To prepare the aloo gobi curry

I’ve just been told I should follow a gluten free diet, so was a bit wary about trying new recipes. 
So I thought let’s do it!! And I’m so glad I did. It was incredibly easy to make and nearly everything was either in my fridge or stock cupboard. Taste wise isthmus was  sensational. With all the spices etc all I can say it really works well together. Absolutely amazing and filling as well. As a newby to no more gluten this was fantastic and I’m putting it on my recipe cards…. Thankyou for sharing it

Top 2 gobhi recipes from across the web

The most viewed gobhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Gobhi (cauliflower) Manchurian

Aloo Gobi Recipe

Top 2 gobhi recipes from across the web

The most viewed gobhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gobhi (cauliflower) Manchurian

Aloo Gobi Recipe

The most viewed gobhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine