Chilli Gobi | Indian Chilli Cauliflower Recipe

Chilli Gobi | Indian Chilli Cauliflower Recipe : Chilli Gobi is an Indo-Chinese dish and one of the most favorite starter in the parties among kids and adults. Gobi means Cauliflower. Chilli gobi Indian recipe is very simple and easy to make. Eating an Indo Chinese food outside is definitely not a good option as they use aginomoto in their dishes. You can prepare it at home so that you have control on ingredients which you are going to use. So let’s start with the amazing delicious Indian starter recipe….

Prep time: 10 mins  |  Cook time: 30-40 mins  |  Serves: 4-5

INGREDIENTS FOR Chilli Gobi | Indian Chilli Cauliflower Recipe : 

HOW TO MAKE Chilli Gobi | Indian Chilli Cauliflower

QUICK STEPS :

• Wash all the vegetables and chop them.
• Cut florets from cauliflower and wash it nicely.
•  Take a bowl and add corn flour to it .
•  Coat florets with corn flour and keep it aside on the plate(You can skip this step).
•  Put the plate in refrigerator for half an hour.
•  Add 4 tbsp oil in a non stick pan. Heat it on medium flame and deep fry the coated florets.
•  Keep flipping the sides until they are golden brown.
•  Take out the fried cauliflower florets from the pan and drain it on the paper towel / kitchen tissue. Keep it aside.
•  Leave remaining oil in the pan.
•  Add finely chopped onions to the pan and simmer it until they are golden brown.
•  Add finely chopped bell pepper.
•  Stir well and cook it until they get half cooked.
•  Meanwhile, take a small bowl and add 3 tbsp corn flour to it add water to it.
•  Mix it well and avoid lumps. Keep it aside.
•  Add 1/2 tsp salt, 1/4 tsp sugar and 1/2 tsp black salt. Mix it and simmer it for 4-5 minutes.
•  Add 1/2 tsp ginger paste and corn flour batter to the pan. Mix it well.
•  Now add 2 finely chopped green chillies, 2 tsp green chilli sauce, 2 tsp soya sauce, 1 tsp red chilli powder and 2 tsp tomato sauce.
•  Mix it well and simmer it for 10-12 minutes.
•  Add fried florets to the pan and mix it well.
•  Cook it for 5-6 minutes.
•  Serve hot.

BRIEF COOKING PROCESS :

Preparation : Wash green bell pepper/capsicum and onions(peel off) nicely and chop them into small dices. Cut florets from cauliflower and wash it nicely.

Cauliflower Coating : Take a bowl and add corn flour to it. Roll the cauliflower florets in the corn flour and marinade it and keep it aside on the plate. Put the plate in refrigerator for 20 minutes. Add required oil in a non stick pan. Heat it on medium flame and deep fry the marinated cauliflower florets. Keep flipping the sides until they turn golden brown in color. It will take 4-5 minutes to deep fry each round of cauliflower florets. Take out the fried cauliflower florets from the pan and drain it on the tissue paper as it helps in removing excess oil. Keep it aside until required.

How to make Sauce : Add vegetable/cooking oil to the pan. Add finely chopped onions to the pan and simmer it until they are golden brown or transparent. Add finely chopped green bell pepper/capsicum. Stir well and cook it until they get half cooked. Meanwhile, take a small bowl and add 2 tbsp corn flour to it add water to it.
Mix it well without forming lumps. Keep the batter aside. Now, turn the flame to high and add 1/2 tsp salt, 1/4 tsp sugar and 1/2 tsp black salt instead of ajinomoto. Mix it and cook it for 4-5 minutes. Add 1/2 tsp ginger paste and corn flour batter to the pan(as it thickens the gravy). Toss it. Add 2 finely chopped green chillies, 2 tsp green chilli sauce, 2 tsp soya sauce, 1 tsp red chilli powder and 2 tsp tomato sauce. Toss it and taste it to check for salt. If it is too dry, add 1/2 cup of water. Mix it well and cook it for 10-15 minutes. Sauce is ready now.

Ready For Eat : Add fried cauliflower florets to the pan and mix it well. Toss them nicely and make sure the florets are fully coated with the sauce. Make sure not to make it over crowded to avoid it’s getting stick with one another. Cook it. Remove from heat and serve hot. Delicious Chilli Gobi is ready to be served. Always serve an Indo-Chinese dish with toothpicks so everyone can help themselves.

TIPS :

Use black salt instead of ajinomoto.

Always use not stick pan while preparing dish with corn flour.

You can also use boil cauliflower florets.