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Restaurant Style Gobi (Cauliflower) 65

4 Comments

Gobi cauliflower 65 restaurant style | nish kitchen

Growing up, cauliflower was my least favorite vegetable. I always thought it has a very bland taste.

But gradually, I developed a love affair with this lovely vegetable. Now I like them in soups, stir fries, spicy curries, crispy pakoras. The list is never ending.

Once I even tried to grow them in my backyard, but failed miserably. I know, I’m not so good at gardening.

I think cauliflower is one of the versatile foods in the vegetable family. It’s ideal for those days when you want go meatless. And perfect when you’re after a simple and elegant dish.

This gobi (cauliflower) 65 is one of the most popular indo Chinese dishes, so I’m pretty sure it’ll come as no surprise that it tastes super delicious. The best part is I’ve given it a restaurant style makeover to give it more depth of flavor.

If you want, you can add a little red food color, but don’t they look gorgeous already? I always try to stay away from all those artificial stuff.

To make this restaurant style gobi 65, I tossed the fried cauliflower florets with red capsicum and tomato sauce. Remember not to add too much sauce as it’ll make the florets soggy. Again, this step is totally optional.

So get cooking. Enjoy restaurant style gobi 65 as a snack or side dish.

 

Gobi 65 restaurant style recipe 1Place cauliflower in the steamer. Sprinkle with salt. Cook until tender. When done, leave to cool slightly.

 

Gobi 65 restaurant style recipe 2Place corn flour, rice flour, ginger, garlic, ground turmeric, cumin, garam masala, tomato sauce, red chili powder and salt in a bowl.

 

Gobi 65 restaurant style recipe 3Add water little by little. Make a smooth batter. Make sure the batter is thick so it will coat the cauliflower florets.

 

Gobi 65 restaurant style recipe 4Tip cauliflower into the bowl. Toss gently to coat with batter.

 

Gobi 65 restaurant style recipe 5Heat enough oil in a large pan to fry cauliflower. Add cauliflower. Fry in batches if the pan is small.

 

Gobi 65 restaurant style recipe 6Fry until golden. Drain on absorbent towel. Set aside.

 

restaurant style cauliflower 65 recipe 7Heat 1 tbsp. oil in a small frying pan over medium-high heat. Add garlic and fry until browned.

 

restaurant style cauliflower 65 recipe 8Add onion and capsicum. Fry until softened.

 

Gobi 65 recipe 9Add in tomato sauce.

 

gobi 65 recipe 10Add cauliflower. Heat through. Serve garnished with coriander leaves.

More Cauliflower recipes:

  • Chilli Gobi or Chilli Cauliflower
  • Gobi Manchurian
  • Aloo Gobi
  • Cauliflower and Potato Curry
  • Cauliflower Crust Pizza
  • Lentils Kale Cauliflower Curry

Yield: 2-4 servings

Restaurant Style Gobi (Cauliflower) 65

Gobi cauliflower 65 restaurant style | nish kitchen

Crispy restaurant style gobi (cauliflower) 65 is ideal as a starter or side dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 Tbsp. cornflour
  • 2 tsp rice flour
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • ½ tsp garam masala
  • 3 tsp tomato sauce / ketchup
  • 1 tsp red chili powder
  • 4 cups cauliflower florets
  • 1 Tbsp oil
  • 2 garlic cloves, sliced
  • ¼ cup onion, diced
  • ¼ cup capsicum, diced
  • 2 tsp tomato sauce/ ketchup
  • Salt to taste
  • Oil for frying

Instructions

  1. Place the cauliflower florets in a steamer. Sprinkle with salt. Cook until done. Leave to cool slightly. Set aside.
  2. To make the batter, place cornflour, rice flour, minced ginger, minced garlic, ground cumin, ground turmeric, garam masala, tomato sauce, red chili powder and enough salt in a medium bowl. Add water little by little to make thick smooth batter.
  3. Tip cauliflower florets in the batter. Toss well to coat. Set aside.
  4. Heat enough oil in a large pan over medium-high heat. Fry cauliflower in batches. Drain on an absorbent towel. Set aside.
  5. Heat 1 tbsp oil in another pan over medium-high heat. Add garlic, and sauté until browned. Add onion and capsicum. Saute, stirring, for 2-3 minutes or until softened. Stir in tomato sauce, and add cauliflower. Cook, stirring, until heated through.

Notes

You can add ajinomotto and red food color to the batter, if you want
In the final stir frying stage, do not add too much tomato sauce which will make the florets soggy

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 123Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 193mgCarbohydrates 13gFiber 4gSugar 6gProtein 3g
© Nish Kitchen
Cuisine: Indo-Chinese

 

Filed Under: all recipes, Entree', Finger Foods, Gluten Free Recipes, Indo Chinese, Kids, Side Dishes, Snacks, Veggies & Fruits

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Comments

  1. Shanthini says

    August 23, 2015 at 11:47 am

    Hi Nish I’ve nominated you for a Beautiful Bloggers Award as I enjoy your great recipes and step by step instructions and photos. Here’s the link to the nomination http://freespiritfood.net/2015/08/23/beautiful-blogger-award/. Enjoy Shanthini

    Reply
    • Nish Kitchen says

      August 23, 2015 at 5:02 pm

      Thank you Shanthini. 🙂

      Reply
  2. CHCooks says

    August 24, 2015 at 6:30 pm

    Looks so good! 🙂

    Reply
  3. CHCooks says

    August 24, 2015 at 6:47 pm

    Gobi 65 is looking so tasty Nish 🙂

    Reply

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