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Guntur Gobi Recipe

Name: Mirchi Indian Cuisines Guntur Gobi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 cups cauliflower florets (medium-small); 1 each large onion; 2 each green chilies (slit); 10 each fresh curry leaves; 1 cup cilantro (fresh coriander), chopped; 1 tsp turmeric powder; 2 tsp red chili powder (or adjust); 1 tbs ginger-garlic paste; 1.5 tsp salt; 1 tbs tamarind paste; 2 tbs cornstarch; 3 tbs all-purpose flour (maida); 4 tbs water (for batter); 6 tbs oil (for shallow frying and tempering); 0.5 tsp mustard seeds; 1 tsp urad dal (split black gram); 0.25 tsp asafoetida (hing); 1 tbs szechuan/Chinese chili garlic sauce (optional, for extra heat); 1 tsp red chili flakes (crushed); 0.5 tsp garam masala; 0.5 tsp brown sugar or jaggery (optional, to balance tang); 4 each lemon wedges; 0.25 cup fresh cilantro, chopped (additional)

Inspired by Mirchi Indian Cuisine

Time45m

Serves4

Make Guntur Gobi Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

6 cups cauliflower florets (medium-small)

1 each large onion

2 each green chilies (slit)

10 each fresh curry leaves

1 cup cilantro (fresh coriander), chopped

Marinade & Batter

1 tsp turmeric powder

2 tsp red chili powder (or adjust)

1 tbs ginger-garlic paste

1 1/2 tsp Celtic sea salt

1 tbs tamarind paste

2 tbs Cornstarch

3 tbs all-purpose flour (maida)

4 tbs water (for batter)

Spice Tempering & Masala

6 tbs oil (for shallow frying and tempering)

1/2 tsp mustard seeds

1 tsp urad dal (split black gram)

1/4 tsp asafoetida (hing)

1 tbs szechuan/Chinese chili garlic sauce (optional, for extra heat)

1 tsp red chili flakes (crushed)

1/2 tsp Garam masala

1/2 tsp brown sugar or jaggery (optional, to balance tang)

Garnish & Serve

4 each lemon wedges

1/4 cup fresh cilantro, chopped (additional)

Method

Prep & Blanch Cauliflower

Wash and cut

Separate cauliflower into medium-small florets. Rinse under cold water and drain well.

Blanch

Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 2 minutes, until just bright and slightly tender. Drain and immediately transfer to an ice bath (or rinse under cold water) to stop cooking. Drain thoroughly and pat dry with kitchen towels — removing surface moisture helps batter adhere and prevents oil splatter.

Marinate & Batter

In a large bowl combine turmeric, red chili powder, ginger-garlic paste, tamarind paste, salt, cornstarch, and all-purpose flour. Add about 4 tablespoons water and mix into a thick, slightly sticky batter. The batter should coat florets without being runny; add up to 1 tablespoon more water if necessary. Toss the drained cauliflower florets in this mixture until evenly coated. Let rest 10 minutes so flavors set.

Fry Cauliflower

Heat 4 tablespoons oil in a heavy skillet or shallow pan over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Working in batches to avoid overcrowding, add coated florets and shallow-fry 3–5 minutes per batch, turning occasionally, until golden brown and crisp on all sides. Transfer fried florets to a wire rack or paper towels to drain. Add more oil between batches if needed.

Temper & Finish Masala

Discard excess oil from the pan leaving about 2 tablespoons, or use a clean wok and heat 2 tablespoons oil over medium heat. Add mustard seeds; when they start to pop, add urad dal and fry until light golden (30–45 seconds). Add asafoetida and slit green chilies; sauté 15–20 seconds.

Add finely chopped onion (slice the 1 onion thinly) and sauté until translucent and beginning to brown at edges, about 4–6 minutes. Add szechuan/chili garlic sauce (if using), red chili flakes, garam masala and brown sugar or jaggery. Stir and cook 1 minute to bloom the spices.

Return the fried cauliflower florets to the pan. Toss gently to coat each floret with the onion-spice mixture. If mixture seems dry, splash 1–2 tablespoons water to help distribute the masala; cook 2–3 minutes so cauliflower reheats and flavors meld.

Taste and adjust salt or chili. Stir in chopped cilantro and curry leaves; cook just 30 seconds to release aroma. Turn off heat.

Serve

Transfer Guntur Gobi to a serving platter. Garnish with additional chopped cilantro and serve with lemon wedges on the side for squeezing over. Best served hot or warm as an appetizer or side.