Gobi 65

• Begin by cutting the florets of gobi into bite sized pieces not more than 1 inch in size. Reserve the cut gobi submerged in water seasoned with salt. Blanch the processed gobi in boiling water, which has been seasoned with salt, for not more than 3 minutes. Strain immediately after that. The gobi should retain a certain bite.
• After straining, transfer the gobi to another container to cool. While the gobi cools, prepare the marinade.

  To make the marinade, mix together oil and Kashmiri chilli. Then add in the yoghurt and powdered spices.
• Next add the chopped curry leaf, chopped coriander, ginger garlic paste and lemon juice. Finally add in the rice flour and cornstarch and mix the marinade well. Add this marinade to the gobi and mix together everything. If the marinade feels too dry, you can add in a splash of water.

  Heat oil in a kadhai on medium heat. Once the oil is heated, add in the gobi into the hot oil one by one. Fry till a bright red color is developed. Transfer to a container to drain any excess oil.
• For the final stage, heat some oil in a pan, over high heat; add in Cumin and whole red chillies. Fry till the cumin begins to splutter. Add in chopped garlic and ginger. Now add in the curry leaf and around 3 tbsp. of yoghurt. Stir well to cook the curd and add in salt. Add the fried gobhi into the pan, sprinkle some coriander and toss well. Serve hot while the dish is crispy.

Tips and Tricks while cooking Gobi 65

• This recipe can be adapted for any vegetable or chicken of your choice.
• Use a chilli powder that has more colour and less hotness, for example, Kashmiri chilli, degi Mirch or byadgi chilli powders
• Always keep the cut gobi in salty water for a few minutes, this irritates any worm or parasite that may be infesting the gobi to come out and settle at the bottom.
• Although the dish is traditionally a spicy dish, you can avoid the chilli completely if preparing for kids.
• Always serve the dish immediately after tossing as it gets soggy with time.