Gobi 65
Gobi 65 is a dry Indian starter recipe made by mixing cauliflower florets in a spicy paste and frying them. This air fried version will definitely find a permanent place in your menu.
Servings 2 people
Ingredients
For blanching cauliflower
- 1 tsp salt
- 3-4 cups water(as needed for immersing )
For marination
- 250 g cauliflower florets
- 1 tsp coriander powder
- ½ tsp chilly powder
- ½ tsp pepper powder
- ½ tsp garam masala powder
- ¼ tsp ginger powder
- ¼ tsp garlic powder
- ¼ tsp cumin powder
- ½ tsp lemon juice
- 1 tsp salt (or as needed)
- 3 tsps any vegetable oil
- 1.5 tbsp corn flour
- 1.5 tbsp rice flour
- a pinch turmeric
- 5 nos curry leaves (chopped)
For tempering
- 2 tsps oil
- ½ tsp cumin seeds
- ¼-½ tsp chilly powder
- salt as needed
- few drops Apple cider vinegar(ACV)
- few curry leaves
- few green chillies(optional)
Instructions
- Bring the water to a rolling boil with the salt. Add the cauliflower florets.Turn off heat once it comes to a boil and let sit for 10 minutes
- Drain the florets. Meanwhile in a container mix all the ingredients given under 'For marination'.
- Mix well using as little water as needed to make a smooth paste, neither too thick nor too thin.
- Taste test and adjust spices accordingly. Pour this over the cauliflower florets and mix well to coat.
- Oil the base of the airfryer basket and place the florets on the wired base of the basket.
- Air fry at 180°C, for 12 minutes pausing at half time to shake the basket or displace the pieces. Extend time as needed if you feel it has not browned enough.
- In a frying pan take oil for tempering. Add the cumin seeds. After they crackle add the powders and vinegar. Finally add curry leaves and whole green chillies.(I did not add). Add around 1-2 tbsp of water and mix well.
- Toss the fried cauliflower into the pan when the water starts bubbling. Mix well to coat. Turn off flame and transfer to serving bowl.