Crispy Fried Cauliflower with Curry Leaves — Gobi 65
A South Indian Hyderabadi-style crispy fried cauliflower tossed with curry leaves, green chilli, and a tangy yogurt-pepper finish — the vegetarian sibling of chicken 65.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch 560g cauliflower florets in salted boiling water 90 seconds, drain, pat completely dry. Mix 3 tbsp yogurt, 2 tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, 0.5 tsp cayenne, 1 tsp black pepper, 0.5 tsp cumin, 1 tsp salt, 2 tsp lemon juice. Toss in cauliflower, rest 3 minutes. Toss with 5 tbsp cornflour and 2 tbsp rice flour until evenly coated. Slice 6 garlic cloves, slit 4 green chillies lengthways, chop 2 tbsp coriander.
Fry 1
Heat 8 tbsp oil in a heavy skillet over medium-high heat to 350°F (175°C). Lower coated cauliflower in batches, frying 4 minutes per batch turning, until deeply golden brown and crisp. Drain on paper towel.
Bloom
Pour off all but 2 tbsp oil, lower heat to medium. Add 24 curry leaves, slit green chillies, sliced garlic, sizzle 30 seconds until curry leaves crackle and garlic turns light golden.
Crisp and plate
Return all fried cauliflower to the pan, toss 60 seconds over medium-high heat to coat in curry-leaf oil. Stir in coriander off heat. Plate over 200g warm basmati rice. Serve with lemon wedges, sliced red onion, mint chutney, lime pickle, and roasted papad alongside.
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