Gobi 65 Recipe

Prepare Cauliflower

Wash and cut a 1 lb head of cauliflower into bite-size florets. Blanch in lightly salted boiling water for 2 minutes, then drain and pat dry. This removes excess starch and helps the batter adhere.

Make Marinade/Batter

In a large bowl combine 1 cup thick plain yogurt, 1/2 cup gram flour, 2 tbs cornstarch, 1 tbsp ginger-garlic paste, 1.5 tsp red chili powder, 1 tsp Kashmiri chili powder (optional for color), 1/2 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp black pepper, 1 tsp salt, and 1 tbsp lemon juice. Add about 2 tbs water to loosen the mixture into a coating-thick batter. Whisk until smooth and lump-free.

Marinate

Toss the blanched, dried cauliflower florets in the yogurt batter until evenly coated. Cover and refrigerate for at least 20–30 minutes (up to 2 hours). This infuses flavor and helps form a crisp crust when fried.

Heat about 3 cups vegetable oil in a deep frying pan or kadhai to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and come up steadily without browning instantly.

Working in batches to avoid overcrowding, carefully drop marinated florets into the hot oil. Fry until golden brown and crisp, about 4–6 minutes per batch depending on size. Stir gently to ensure even coloring.

Remove fried florets with a slotted spoon and drain on paper towels. Keep warm and repeat with remaining florets.

Wipe out excess oil from the frying pan, leaving about 2 tablespoons. Heat 2 tbs oil over medium heat. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds. When they start to pop, add 8 curry leaves and 1 sliced green chile (if using). Saute briefly (10–15 seconds).

Add 1 tbsp julienned ginger and 1 tsp minced garlic. Sauté 20–30 seconds until aromatic but not browned.

Stir in 2 tbs tomato ketchup, 1 tbs red chili or schezwan sauce, 1 tsp soy sauce, 1 tsp vinegar, 1/2 tsp sugar and 2 tbs water. Mix well and bring to a gentle simmer for about 30 seconds.

Whisk 1 tbsp cornstarch with 1 tbsp water to make a slurry, then add to the sauce while stirring. Cook 30–45 seconds until the sauce thickens to a glossy coating consistency. Taste and adjust salt (about 1/4 tsp) or sugar as needed.

Turn off heat and keep sauce hot. The sauce should be tangy-spicy, slightly sticky and able to coat the florets.

Return the fried cauliflower to the pan with the hot sauce. Toss quickly and gently over low heat for 30–45 seconds so each floret is evenly coated with the 65 sauce. Avoid overcooking to keep the cauliflower crisp.

Transfer to a serving platter. Garnish with 2 tbs chopped cilantro and serve immediately with lemon wedges on the side.