Chilli Gobi Recipe
Cauliflower florets sautéed with onions, peppers and hot chili, and soy sauce.
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Ingredients
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Vegetables & aromatics
Sauce & seasoning
Coating & cooking oils
Method
Vegetables & aromatics
- 1
Prepare cauliflower
Cut cauliflower into bite-sized florets (about 2–3 cm). Rinse and drain thoroughly. Dry well with a clean towel so coating adheres.
- 2
Chop aromatics
Peel and thinly slice the yellow onion. Core and cut the green and red bell peppers into 1–2 cm pieces. Finely mince the garlic and ginger. Thinly slice the green chilies lengthwise (remove seeds if you prefer less heat) and slice the spring onions, keeping white and green parts separate.
Coating & frying
- 3
Make a light batter
In a bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, a pinch of salt and 3 tbs water. Whisk to a slightly thick, pourable batter that will lightly coat the florets.
- 4
Coat cauliflower
Toss the dried cauliflower florets in the batter until evenly coated. If needed, sprinkle an extra 1 tbs cornstarch to help the batter adhere and toss gently.
- 5
Shallow-fry florets
Heat about 200 ml neutral oil in a wide skillet or frying pan over medium-high heat until shimmering (about 180°C / 350°F). Working in batches, add coated florets in a single layer and fry, turning occasionally, until golden brown and tender-crisp, about 4–5 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Reduce heat slightly if oil smokes or browns too quickly.
Sauce & finishing
- 6
Prepare sauce
In a small bowl whisk together 3 tbs soy sauce, 2 tbs tomato ketchup, 1 tbs red chili sauce, 1 tbs rice vinegar, 1 tsp cornstarch and 3 tbs water until smooth. Season with 1 tsp salt and 1 tsp black pepper; adjust to taste. The cornstarch will thicken the sauce when cooked.
- 7
Sauté aromatics
Wipe out excess oil from the frying pan, leaving about 1–2 tbs oil. Reheat over medium-high heat. Add the sliced onion and the white parts of the spring onions and sauté until edges begin to caramelize, about 2–3 minutes. Add the minced garlic, ginger and sliced green chilies and cook 30–45 seconds until fragrant. Add the bell peppers and cook 2 minutes more so they stay slightly crisp.
- 8
Combine and glaze
Give the prepared sauce a quick stir and pour it into the pan with the vegetables. Stir constantly as the sauce comes to a simmer and thickens, about 1 minute. Add the fried cauliflower florets back into the pan and toss gently to coat every piece in the sauce. Cook together for 1–2 minutes to let flavors meld and the cauliflower reheat.
- 9
Finish and garnish
Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed. Sprinkle the green parts of the spring onions over the chilli gobi and serve immediately.