Gobi 65 Recipe

Prepare cauliflower

Wash cauliflower and cut into medium bite-sized florets. Pat dry thoroughly with a kitchen towel or let air-dry for 15–20 minutes so excess surface moisture is removed (this helps the batter stick).

Make marinade

In a large bowl combine 1 cup thick yogurt, 4 tbs cornstarch, 3 tbs all-purpose flour, 1 tsp ginger paste, 1 tsp garlic paste, 1 tbs red chili powder, 1 tsp turmeric, 1 tsp ground black pepper, 1 tsp garam masala, 1.5 tsp salt and 1 tbsp lemon juice. Whisk until smooth and no lumps of flour remain. The mixture should be thick enough to coat the back of a spoon; add up to 1–2 tbs water only if too thick to stir.

Coat florets

Add the dried cauliflower florets to the marinade and toss gently so each floret is well coated. Cover and refrigerate for 20–30 minutes to allow flavors to penetrate.

Heat oil

Pour about 1 cup oil into a deep heavy-bottomed pan or kadai and heat over medium-high until the oil reaches 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily but not burn immediately.

Fry cauliflower (first fry)

Working in batches (do not overcrowd), carefully drop coated florets into hot oil. Fry for about 3–4 minutes per batch until they are set and pale golden but not fully crisp. Use a slotted spoon to remove them onto a wire rack or paper towels to drain. Let them rest for 2–3 minutes.

Fry cauliflower (second fry for crispness)

Bring oil back to temperature and deep-fry the florets again, in batches, for 1–2 minutes more until deep golden and crisp. Remove to a rack/paper towels. Double-frying creates the characteristic crisp exterior.

Prepare tempering and sauce

In a large skillet or wok, heat 2 tbs vegetable oil over medium heat. Add 0.5 tsp mustard seeds and let them pop for a few seconds. Add the curry leaves and slit green chilies; sauté for 20–30 seconds. Add 1 tsp chopped garlic and 1 tsp julienned ginger and stir for another 20–30 seconds until fragrant, taking care not to burn them.

Build sauce

Reduce heat to low and add 2 tbs tomato ketchup, 1 tbs red chili sauce (optional), 1 tsp soy sauce, 0.5 tsp chili flakes and 0.5 tsp powdered sugar or honey. Stir to combine and gently simmer for 30–45 seconds until slightly glossy. Taste and adjust seasoning; add 1 tsp lemon juice for brightness if desired.

Coat fried cauliflower

Increase heat to medium. Add the double-fried cauliflower florets to the skillet and toss gently to coat, using two spatulas or tongs so the florets retain crispness. Toss for about 30–45 seconds — just enough to glaze them with sauce without making them soggy.

Finish & garnish

Turn off the heat. Sprinkle 2 tbs chopped fresh coriander and sliced spring onions over the coated florets. Transfer to a serving platter immediately so they remain crisp.

Serve Gobi 65 hot with lemon wedges and raw onion rings on the side. Squeeze lemon over florets just before eating if desired.

Leftovers: Keep sauce and cauliflower separate if planning to reheat. Re-crisp in a preheated 200°C oven for 6–8 minutes or shallow-fry briefly in hot oil.