Monday, 20 October 2008

Gobi Fry

My better half like cauliflower a lot, so we buy it religiously every week. When all avenues of cauliflower vegetables are over I make this one. The reason is its very oily. I tried shallow frying the cauliflower but the end result was not as nice. The only concession it allows is parboiling it like I have mentioned below. Addition of Kasuri methi and coriander also gives the vegetable nice flavours add with the dry masalas say, ½ tsp each.

So indulge once in a while.


1 medium cauliflower (300-350 grms)

Oil for frying +2 tblspns.

1 medium onion grated

3 cloves garlic, crushed.

½ inch ginger, crushed

1 large tomato, pureed

½ tsp turmeric,

½ tsp red chilli powder

½ tsp coriander powder

¼ tsp cumin powder

½ tsp dry mango powder

½ tsp garam masala

Salt to taste

Sugar as per taste


  1. Cut cauliflower into medium sized florets in a utensil, add about ½ cup water cover and boil till you can smell the cauliflower. Strain and plunge in cold water. Dry on a clean napkin. (This is an optional step).
  2. Deep fry till golden and tender over medium heat.
  3. Drain and keep aside.
  4. Heat 2 tblspn oil and put in the onion. Fry till oil separates.
  5. Add garlic, ginger. Fry lightly.
  6. Add tomato puree and the dry masala powders, salt and sugar. Fry till you get a nice fragrance.
  7. Add cauliflower. Mix well.

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