Gobi

Servings: 4 | Prep Time: 1 Hour 15 Minutes | Cook Time: 15 Minutes

Gobi takes a lot of preparation, but the end results are worth it. The best part is that this vegan recipe has more flavor to it than most meat dishes could dream of.

Ingredients:

Main ingredient:

3 cups small to medium cauliflower florets

enough hot water for covering florets

Red paste:

4 dry red chilies soaked in hot water

1-1/2 teaspoons chopped garlic

1-1/2 teaspoons roughly chopped ginger

1 to 2 tablespoons water for grinding to paste

Batter:

6 tablespoons besan

4 tablespoons rice flour

2 tablespoons corn starch

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chili powder/lal mirch powder

1/2 teaspoon garam masala powder

1/2 teaspoon coriander powder/dhania powder

1/2 teaspoon lemon juice

1/3 cup water

Salt to taste

Tempering:

2 teaspoons olive oil

1/2 teaspoon mustard seeds

1 small onion or 1/4 cup chopped onion or spring onion whites

3 to 4 garlics or 1 teaspoon finely chopped garlic

1/2-inch ginger or 1 teaspoon finely chopped ginger

3 to 4 green chilies, slit

2 to 3 dry red chilies

5 to 6 curry leaves/kadi patta

1 tablespoon chopped coriander leaves/dhania patta

Instructions:

1.       Chop cauliflower into small pieces, rinse, and place into a bowl.

2.      Cover the cauliflower in hot water and let stand for 20 minutes.

3.      Place 4 red chilies in a small bowl and cover in hot water for 15 minutes.

4.      In a pestle or grinder, combine 1-1/2 teaspoons chopped garlic, 1-1/2 teaspoons chopped ginger, and the soaked chilies.

5.       Add 2 tablespoons of water and grind into a paste.

6.       Drain the cauliflower and return to bowl.

7.       Mix paste and cauliflower together.

8.      Add besan, rice flour, and cornstarch to the mix and stir well.

9.      Next, pour in turmeric, red chili powder, garam masala powder, and coriander powder into the mix and combine.

10.   Finally, mix in lemon juice, salt, and 1/3 cup water.

11.   Allow the mixture to marinate for 30 minutes.

12.   Place a small spoonful of the mixture in the basket and repeat until the basket has an even layer with small gaps between each spoonful.

13.   Cook in your Philips at 320 degrees for 10 minutes, flipping the scoops halfway through.

14.   While the mixture is marinating place 2 teaspoons of oil in a skillet and cook mustard seeds and remaining chilies together.

15.   Mix in onion, garlic, ginger and curry leaves.

16.   Add your fried cauliflower into the pan and turn off the heat.

17.   Mix in coriander leaves and serve.

Nutritional Info: Calories: 158, Sodium: 72mg, Dietary Fiber: 4.8g, Total Fat: 3.6g, Total Carbs: 27.9g, Protein: 5.1g.