CHILLI GOBI /A SUPER TASTY DISH WITH CAULIFLOWER

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CHILLI GOBI /A SUPER TASTY DISH WITH CAULIFLOWER

It is fun to cook your favourite vegetables in a different manner with distinct flavours. Gobi or cauliflower is one such veggie which is not only healthy but also versatile to inspire you to cook into a variety of dishes whether Indian, fusion, or continental

Chilli Gobi is a fusion dish which is a popular version of Indo-Chinese cuisine.  The star ingredient is the sauce prepared with a number of sauces and corn starch. This desi Chinese sauce lifts the taste of all the vegetables with which it is cooked making several dishes that are popular with all age groups. Let’s start making this tasty gobi dish with the gravy consistency 😋 Hope you would love eating cauliflower in that way

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Prep Time  – 15 minutes
Cook Time  – 15 minutes
Course  – Main
Cuisine  – Indo-Chinese
Serves – 4

INGREDIENTS REQUIRED

• Phul gobi/Cauliflower – 1 big floret (approx.600 -800 gms) cut into medium-sized florets
• Onions – 4-5 nos medium
• Capsicum  – 1 big
• Tomatoes  – 2 medium
• Finely chopped ginger  – 1 tsp
• Finely chopped garlic and green chillies  – 1 tsp each
• Cornflour  – 1 tbsp
• Finely chopped coriander leaves – 1 tbsp
• Hot water for gravy – 3 cups
• Water to blanch cauliflower  – 1 lt
• Oil for frying  – sufficient enough
• Oil for the final dish  – 1 tbsp
• Salt – 2 tsp
• Red chilly powder  – 1 tsp

• INGREDIENTS FOR SAUCE

• Red chilly sauce  – 1 tsp
• Green chilly sauce  – 1 tsp
• Tomato ketchup  – 1 tsp
• Vinegar  – 1 tsp
• Soy sauce  – 2 tsp
• Corn starch – 2 tsp
• Water – 1 cup

PREPARATIONS TO BE DONE
1 – Take a big saucepan and add small florets of cauliflower and water. Allow this to boil for a minute and strain through a colander. Keep aside (Avoid overcooking the cauliflower)

2 – Make the sauce by mixing all the ingredients written under ‘INGREDIENTS FOR SAUCE’

3 – Cut onions into slices. Chop tomatoes and capsicum into medium-sized slices

PROCEDURE TO COOK CHILLI GOBI
1- Take a mixing bowl and add blanched gobi, Cornflour,  red chilly powder,  and salt. Coat the cauliflower florets well with all these ingredients

2- Keep oil in a kadahi at high flame and fry the gobi florets until turn golden. When fried, take them out of the oil and keep them aside

3- Now, Take a wok and add 1 tbsp oil. When oil is heated, add chopped ginger-garlic-green chillies

4- Cook ginger-garlic for a few seconds and add onion slices. Saute onions for a few seconds at high flame and add capsicum slices

5- Next, add tomato slices and cook for a while (Avoid overcooking)

6- Time to add blanched gobi/Cauliflower florets and combine with the other veggies

7- Next, Add prepared sauce and stir well

8- Finally, add 3 cups of hot water for the gravy and allow it to boil for 5 minutes at a low-medium flame (Avoid overcooking)

9- Switch off the flame and finish the dish with coriander leaves.  Serve with veg fried rice or Hakka noodles

NOTES AND TIPS
1 – keep the consistency and quantity of the gravy according to your choice and taste
2 – Don’t overcook the veggies and there must be some bite in them

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