Ingredients
The following ingredients have 4 Servings
- 1 medium sized cauliflower (cut into florets / gobi)
- 4 tbsp all purpose flour / maida
- 2 tbsp cornflour / corn starch
- 2 tsp ginger garlic paste / adrak lehsun
- salt to taste / namak
- 2 tbsp soy sauce
- 2 tbsp oil + for frying
- 10 small cloves garlic (finely chopped / lehsun)
- 1 onion (finely chopped / pyaz)
- 2 green chilies (finely sliced / hari mirch)
- 3 tbsp tomato puree
- 1 tbsp vinegar /sirka
- 2 stalks spring onion (finely chopped / pyaz ki patti)
Instruction
- Bring a large bowl with water and salt to a boil. Add the cauliflower florets and cook for 1 minute.
- Immediately remove the cauliflower from the boiling water and run over cool water. Set aside in a colander to drain and place them on kitchen towel to remove excess water.
- Mix all purpose flour, 1 tbsp cornflour, salt, ginger garlic paste and 1 tbsp soy sauce in a bowl. Add some water if necessary to make a thick paste.
- Add the florets and mix well. Marinate this for at least half an hour.
- Heat oil for frying in a pan and deep fry the marinated and coated cauliflower pieces till golden brown. Do not over crowd the pan as the coated florets tend to stick to each other.
- Remove them from fire and set on paper towel to remove excess oil.
- Heat 2 tbsp oil in a pan on medium high heat and fry the onion, green chili and garlic lightly.
- Toss in the fried floret pieces and cook for a couple of minutes.
- Add the tomato puree and mix well.
- Take the remaining 1 tbsp corn flour in half a cup of water and add this to the cauliflower. Cook till all the gravy is coated well to the florets and becomes dry.
- Add in the vinegar, remaining soy sauce and spring onions and give it a stir and remove from flame.
- Serve hot with veg fried rice and veg manchurian gravy.
