Gobi Pepper Fry Recipe
Make Gobi Pepper Fry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables & Marinade
Coating & Frying
Tadka / Final Stir-fry
Method
Vegetables & Marinade
- 1
Prepare cauliflower
Wash and drain the cauliflower. Break into medium-sized florets, then pat dry with a kitchen towel so the marinade and coating stick well.
- 2
Marinate
In a large bowl combine ginger paste, garlic paste, red chili powder, turmeric, salt and lemon juice. Toss cauliflower florets in the mixture until evenly coated. Add the cut bell pepper and onion, toss lightly to coat. Let marinate 15 minutes.
Coating & Frying
- 3
Make the batter
In a shallow bowl combine all-purpose flour, cornstarch, and breadcrumbs (if using). Add water a little at a time to make a thick, slightly pasty batter that will cling to the florets. Batter should be thick enough to coat but not runny.
- 4
Coat vegetables
Take each marinated cauliflower floret and lightly dredge or dip in the batter so it is evenly coated. Do the same for the larger bell pepper and onion pieces (coat only if you prefer them crisp; otherwise you can add them uncoated later).
- 5
Shallow fry
Heat 6 tbsp oil in a wide nonstick skillet over medium-high heat. When oil is hot (a small batter drop sizzles), add coated florets in a single layer without crowding. Fry for 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain. Repeat with remaining pieces, adding oil if needed.
Tadka / Final Stir-fry
- 6
Prepare tadka
Wipe the same skillet to reduce excess oil leaving about 1 tbsp. Heat 1 tbsp oil over medium heat. Add mustard seeds and cumin seeds; when they start to pop, add curry leaves (if using) and slit green chilies and fry for 10–15 seconds.
- 7
Add aromatics
Add sliced garlic and sauté 20–30 seconds until fragrant and lightly golden (do not burn).
- 8
Build the sauce
Lower heat to medium-low. Add tomato ketchup, soy sauce, chili sauce (if using), red chili powder, garam masala, black pepper and 1/4 tsp salt. Stir and cook for 30 seconds until the mixture is glossy and combined. If sauce is too thick, add 1–2 tsp water to loosen.
- 9
Toss fried vegetables
Increase heat to medium-high. Add the fried cauliflower florets and the coated or uncoated bell pepper and onion pieces. Toss gently to coat evenly with the sauce for 1–2 minutes, allowing the peppers and onions to retain some crunch. Adjust salt and chili to taste.
- 10