4 pax

    45 minutes (Preparation )

10 second read: A vegetarian substitute of a very popular chicken dish.

Final preparation 

a) Clean the cauliflower florets. Wash and pat dry.

b) Deep fry in hot oil. Partially cooking the cauliflower. In a kadhai, add the oil, ginger garlic paste and the bayleaves. Sauté for a couple of minutes. Add the spices & Then add onions and keep stirring.

c) Add the tomatoes & green chilly and let the gravy leave the fat. Add the cauliflower and cook. When nearly done add the cream, preserving some for the garnish. Garnish with coriander leaves and thee cream.

Chef's tip

Gobi need not be deep fried if you don’t want to. Since it’s a special festive dish I recommend you fry it. Always make sure it doesn’t have too much gravy. It should just envelope the cauliflower, because that is the main hero in the dish.

Ingredient Checklist:

2 small flowers Cauliflower
To fry Oil

For the gravy

2 tbsp Ginger garlic paste
3 to 4 nos Bay leaf
2 nos Tomatoes (grated)
1 big sized Onion (paste)
To taste Salt
2 tsp Red chilly powder
2 tbsp Oil
3 to 4 Green chilly (chopped)
1 tsp Red chilly powder
1 tsp Coriander powder
1 tsp Cumin powder
½ tsp Cinnamon powder