Cauliflower Stir Fry
Also called Gobi stir fry, Dry gobi masala
- 13 ingredients
- 8 steps
Ingredients
- Cauliflower – 1 small
- Green Chilies – 2 slit
- Ginger garlic paste – 1 teaspoon
- Chili Powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Garam masala powder – 1/4 teaspoon
- Yogurt – 1/4 cup
- Dry Methi leaves – 2 pinch
- Cumin seeds – 1/4 teaspoon
- Curry leaves – 1 sprig
- Coriander leaves – a hand full chopped
- Salt to taste
- Oil/butter – 3-4 tablespoons
Equipment
- Kadai (non-stick preferred)
How to make Cauliflower Stir Fry
- Wash the cauliflower, blanch the cauliflower by putting it in a pot of boiling water for 5 minutes.
- Pat dry with a kitchen towel and divide into florets.
- Prepare the masala paste by mixing together the ginger garlic paste, chili powder, cumin powder, garam masala powder, yogurt, salt and dry methi leaves in a non reactive bowl large enough to accommodate the cauliflower florets.
- Toss the cauliflower in the masala paste and leave to marinate overnight or for a minimum of one hour.
- Heat a kadai, preferably non stick one if you want to use less oil.
- Heat oil, splutter cumin seeds, then add green chilies and curry leaves to the pan.
- Add the cauliflower and stir fry on medium heat for 10-15 minutes, till the cauliflower is tender and all the water has been absorbed. Cook till cauliflower turns golden brown.
- Add the chopped coriander leaves and toss. Remove from flame, serve hot with rice or chapati.
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