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Gobhi 65

I don't know why this dish is called Gobhi 65 or how the number became associated to Gobhi, Paneer or even Chicken, however this has been a part of my routine for the 5 years that I spent in Chennai. This dish embraces the spices and aroma of South. The prominent taste of Curry leaves and Garam Masala makes it more spicy and rich in Southern flavours. Thereafter, it is tossed in yogurt sauce with some crunchy vegetables making it a perfect starter for a cozy evening.

  • Prep time:
  • 20mins
  • cook time:
  • 20mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : South Indian

Course : Snacks

Tags

  • #StartersRecipe
  • #contest133
Ingredients

Ingredients For Gobhi 65

Methods
  • 1. Cut the cauliflower into medium size florets wash it and keep aside. In a pan boil water with pinch of haldi powder and salt. Now blanch the cauliflower florets for 2 to 3 minutes. Now remove the water and keep it aside.
  • 2. Now let's prepare the red chilly, garlic and ginger paste. In a grinder add soaked red chillies, ginger & garlic ,grind it till you get a smooth paste.
  • 3. In a bowl add maida, rice flour, corn flour, half of ginger garlic and red chilly paste, garam masala, chopped curry leaves, salt according to taste. Now add little water to form a thick but smooth batter. Now add Cauliflower florets to the batter. Mix it well and keep aside for 20 minutes.
  • 4. In a pan heat oil. Once the oil is heated up, drop marinated cauliflower in it and deep fry them. Repeat the same steps with rest of the cauliflowers.
  • 5. Let's give a tadka to our fried Gobhi. In a pan add a tablespoon of oil. Now add Chopped garlic and curry leaves and saute it. Now add red chilly ginger garlic paste and cook for a minute or 2.
  • 6. Add chopped onion, cook it for a minute, add capsicum and Garam Masala powder ,saute it for a minute and two, add curd and salt according to taste. cook it for a minute, add fried cauliflower to the sauce. And saute it for a minute or two.
  • 7. Serve it hot with a green Chutney and enjoy.
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