Gobi 65

This is a vegetarian version of the Chicken 65 posted earlier and is equally easy to make and delicious.

Ingredients:

For marination:

1 medium sized cauliflower, washed and cut into pieces of desirable size.

2 tbsp ginger garlic paste

1 tsp garam masala

1 tsp red chilli powder

1 tsp tandoori masala

1 tsp chicken/meat masala

Salt.

For batter:

2 tbsp cornflour

1 tbsp rice flour

2 tbsp all purpose flour (maida)

Salt

Oil to fry

For gravy:

250gms curd

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp mustard seeds

15-20 curry leaves

Salt

Method:

Marinate the cauliflower with the masalas mentioned under ‘marination’. Refrigerate either overnite or for about 6-7 hours.

Mix the ingredients under ‘gravy’ except mustard seeds and curry leaves. Keep this also for as long as possible.

Make thin batter with the ingredients mentioned under batter.

Heat oil in non-stick pan and dip the cauliflower pieces in the batter and fry on slow flame till done. Keep aside.

In the same pan, heat oil. Add mustard seeds and curry leaves and let it splutter. Add the curd mixture and cook till the water from the curd evaporates or gets soaked up.

Add the fried pieces of cauliflower to this mixture and simmer for about 5-10 mins. Let it stand for about 30 mins before serving. This will help the cauliflower to blend well with the curd.

PS: You can marinate the cauliflower and curd in two separate bowls at the same time.