Honey Garlic Gobi Recipe
Marinated cauliflower fried and sautéed with special curry leaves and other spices.
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Ingredients
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Marinade & Batter
Frying / Cooking
Sauce (Honey Garlic Base)
Finishing & Garnish
Method
Marinade & Batter
- 1
Prep and Marinate
Wash and cut the cauliflower into bite-size florets. Pat dry thoroughly so batter will adhere. In a large bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tbs ginger-garlic paste, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp salt, and 0.5 tsp black pepper. Add about 3 tbs water and stir to form a semi-thick batter that coats the back of a spoon. Add the cauliflower florets and toss to coat evenly. Let marinate 10–15 minutes while you heat oil.
Frying / Cooking
- 2
Fry the Cauliflower
Heat 0.75 cups vegetable oil in a deep skillet or wok over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches to avoid crowding, gently add batter-coated cauliflower and fry until golden brown and crisp, about 5–6 minutes per batch. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. If you prefer shallow-frying, add slightly less oil and turn frequently to get even crisping.
- 3
Sauté Aromatics
Discard excess oil leaving about 1–2 tbs in the wok. Reduce heat to medium. Add 0.5 tsp mustard seeds and let them pop (~30 seconds). Add 12 curry leaves and 2 slit green chilies and sauté for 20–30 seconds until fragrant. Add 4 thinly sliced garlic cloves and 1 tbs julienned ginger; sauté 30–45 seconds until garlic is fragrant and just turning golden. Add the white parts of 3 scallions and 0.5 small red bell pepper (optional) and stir-fry 1–2 minutes to soften slightly.
Sauce (Honey Garlic Base)
- 4
Make the Sauce
In a small bowl whisk together 3 tbs honey, 2 tbs ketchup, 1 tbs soy sauce, 1 tsp chili garlic sauce, 1 tsp rice vinegar, and 3 tbs water until smooth. Mix 1 tsp cornstarch with 1 tsp water to make a slurry and set aside.
- 5
Finish the Sauce
Increase heat to medium-high, pour the honey-garlic sauce mixture into the wok with aromatics, and bring to a gentle simmer. Stir once or twice and then slowly add the cornstarch slurry while stirring; cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning with up to 0.25 tsp salt if needed. Stir in 0.5 tsp sesame oil if using.
Finishing & Garnish
- 6
Combine & Garnish
Add the fried cauliflower back into the wok and toss quickly to coat each piece evenly with the honey-garlic sauce and aromatics, 1–2 minutes. Add the green parts of the scallions and toss once. Transfer to a serving platter, sprinkle with 1 tsp toasted sesame seeds and 2 tbs chopped cilantro. Serve immediately with lime wedges on the side for squeezing.