Indian · Dinner
Crispy Fried Cauliflower Curry Style
Cauliflower florets battered in a spiced chickpea-flour coating, deep fried until crisp, then tossed through a quick onion-tomato curry sauce built on ginger, garlic, cumin and garam masala. Finished with cilantro, it eats like a dry curry side or light main, served with rice or roti.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
11.8gProtein
33.9gFat
34.6gCarbs
6.8gSugar
8.9gFiber
612mgSodium
0mgChol
3.9gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
high-fiber
spice-route
all-time-classics
vegetarian
Instructions
1
Prep
Cut cauliflower into small florets and pat dry. Whisk together chickpea flour, cornstarch, turmeric, chili powder, salt and water into a thick batter.
2
Dredge
Toss florets through the batter until each piece is evenly coated with a thick, clinging layer.
3
Fry
Heat oil in a wok over medium-high until a batter drop sizzles immediately. Fry florets in batches 4 to 5 minutes until deep golden and crisp, then drain on paper towels.
4
Saute
Heat oil in a pan over medium. Add onion and cook 4 to 5 minutes until softened and light golden, then stir in ginger-garlic paste, cumin and garam masala; cook 1 minute.
5
Simmer
Add tomato, chili powder and water; simmer 6 to 8 minutes over medium-low until tomato breaks into a thick jammy sauce that coats a spoon.
6
Toss
Add fried cauliflower and toss 1 to 2 minutes over medium heat until coated in sauce but still crisp at edges.
7
Plate
Transfer to a plate, scatter cilantro on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cauliflower florets
- 80g80g chickpea-gram-flour
- 2 tbsp2 tbsp cornstarch
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- salt, to taste
- 4 tbsp60ml water, for the batter
- 1 1/2 cup360ml vegetable oil, for deep frying
- 11 onion
- 11 tomato
- 2 tsp2 tsp ginger-garlic-paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp chili-powder
- 2 tbsp30ml vegetable oil, for the curry base
- 4 tbsp60ml water, to loosen the curry
- 2 tbsp2 tbsp cilantro, for garnish
