Cauliflower florets blanched and cooked with tomatoes and a few spices and flavored with green chili and ginger, make a delicious recipe using cauliflower i.e. gobi fry. For cauliflower fry recipe the cauliflower is generally deep-fried. However to make my version of cauliflower fry I like to blanch the cauliflower florets and thereafter fry it using little oil instead of deep-frying it. Gobi fry can be served with roti or paratha along with a raita of your choice. The best part about this fried cauliflower recipe is that it doesn’t call for many ingredients. The gobi fry can also be served as a side dish with dal and rice. Here are the step by step pictures and detailed video showing how to make cauliflower.
Cauliflower/Gobi: These days gobi is available throughout the year. However, for me it is a winter delight and I like to make cauliflower during winters only. I believe the best quality of cauliflower is available during winters. Cauliflower is blanched and pan-fried for this cauliflower fry recipe. You can skip the blanching and pan-frying and can deep the gobi. However, I don’t like deep-frying it.
Tomatoes, ginger and green chilies: Tomatoes, ginger and green chili are ground to make a puree. This forms the base for this cauliflower fry recipe. Many ingredients are not required for this recipe. Ginger and green chili complement the taste of cauliflower. And therefore should not be skipped otherwise the cauliflower fry will taste bland.
Spices: Basic spices have been used. Garam masala powder has also been used. You can also use black pepper powder.
This is a perfect no onion no garlic cauliflower fry recipe. It doesn’t call be any onion and garlic. Only tomato, ginger and green chili are used.
To blanch the cauliflower, the cauliflower florets are separated and added to boiling water. These are boiled for 3-4 minutes till soft, but some bite remaining. Cauliflower florets are taken out and put in ice-cold water. Left for 3 minutes. Drained out the water. Blanched cauliflower ready!
Perfect cauliflower fry recipe has perfectly cooked cauliflower. It should neither be undercooked nor mushy. There should be enough gravy coating the florets. The gravy should be properly seasoned and flavored. Following point should be kept in mind to make the best gobi fry:
It should be served with simple paratha for a weekday lunch.
1.This recipe serves 3-4 persons.
2.Heat 2-3 cups of water.
3.Add little salt.
4.Add the cauliflower florets.
5.Let it boil for 3 minutes. Take out the cauliflower florets.
6. Keep aside for now until it cools down.
7.Heat 2 tsp of oil.
8.Add the blanched gobi florets.
9.Fry on low to medium flame for 3-5 minutes.
10.Take roughly chopped 3 tomatoes, 1” piece of ginger and 1 green chili.
11.Transfer to a grinding jar. And make a coarse paste. Keep aside.
12.Add 2 tbsp of oil and let it heat up.
13.Once hot add the paste of tomatoes, ginger and chili.
14.Also add in 2 slices of beetroot.
15.Cook till the oil oozes.
16.Discard the beetroot slices.
17.Add the powdered spices i.e. 1 and ½ tsp coriander powder, 1 tsp red chili powder, 1/8 tsp turmeric powder, and salt to taste.
18.Cook for a minute.
19.Add the blanched cauliflower florets.
20.Very gently mix the florets.
21.The masala should be well coated on the florets.
22.Sprinkle very little water, 2 tbsp approximately.
23.Cover and cook it for 5-7 minutes.
24.After 5-7 minutes, remove the cover and mix the gobi fry well. Check and adjust the seasoning and consistency.
25.Finally add in ½ a tsp of garam masala. Garnish with chopped coriander leaves.
26.Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
How to make cauliflower?
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