CauliFlower 65 / Gobi 65

CauliFlower 65 / Gobi 65




5 min


20 min

Main Ingredients

Cauliflower ( Gobi) Florets 7-8
All Purpose Four 1/4 Cup
Corn Starch 1/4 Cup
Kashmiri Red Chilly Paste 3-4 Tablespoon
Curry Leaves 5-6
Chopped Ginger 1/2 Tablesooon
Chopped Garlic 1/2 Tablespoon
Chopped Green Chillies 1/2 Tablespoon
Schezwan Chutney 3-4 Tablespoon
Curd 1 Tablespoon
Oil For Frying
Water As Per Requirement
Crushed Black Pepper 1 Tablespoon
Cauliflower 65

Cauliflower 65

Cauliflower is called as Gobi or Kobi or Phul Gobi in India. It is used in multiple dishes from starter to curries to rice.

  • For the recipe, clean wash and cut cauliflower into 7-8 florets.
  • Now in a bowl, take 1/4th cup of all purpose flour and 1/4th cup corn starch.
  • Add 3-4 tablespoon kashmiri chilly paste mix. I am using paste of kashmiri chillies here because it is less spicy.
  • Add very little salt and mix. Salt at this stage is optional because we will use in gravy.
  • Add some water and make slurry of it. Batter should not be too thick nor to thin. It should be such that it can coat the cauliflower florets.
  • Now add florets into the slurry and mix it nicely so that it coats the cauliflower properly.
  • Heat oil for frying. Once oil becomes hot, put cauliflower in oil and fry till crisp.
  • Once all gobis are fried you have to make 65 tadka for it.
  • Heat a pan and add 2-3 tablespoon oil once heated.
  • Now once oil becomes hot, add 1/4 teaspoon mustard seeds.
  • Once mustard seeds start cracking, add curry leaves to it.
  • Put the fame on high. Quickly add chopped ginger, garlic and green chillies. Add 2 pieces of dried red chilly also.
  • Stir everything and add 3-4 tablespoon schezwan chutney to it. Give it a mix.
  • Now add 1 tablespoon curd and mix again.
  • Add fried cauliflower and mix. Now add 1 tablespoon of crushed black pepper and stir quickly.
  • Add some salt and 1/4 teaspoon kashmiri red chill powder.
  • Stir quickly and remove it in a plate for serving Gobi 65 hot. Switch of the flame.

Note – I have used kashmiri red chilly for less spice, you can reduce the amount of chilles wherever you feel.


Recipe By



No Comments

Leave a Reply