Healthy Gobi 65

Healthy Gobi 65 Ingredients

5 cups cauliflower florets (cut into 3 inch pieces of similar sizes)5 cups water1&1/2 tsp salt (divided)5 tbsp oil of choice (divided)3 tbsp AP flour3 tbsp corn flour2 tbsp ginger (grated)2 tbsp garlic (grated)1/2 cup onion (diced)3 tbsp curry leaves1 tsp cumin seeds

Marinade

2 tsp Kashmiri chilli powder1/2 tsp turmeric powder1 tsp garam masala1 tbsp ginger (grated)1 tbsp garlic (grated)5 tbsp yoghurt1/2 tsp natural red colouring (optional, I used beet powder)1 tsp salt

Steps

Bring water to a boil in a pot, add 1 tsp salt, stir & remove from heat.Add washed cauliflower florets & set aside for 15 mins.Meanwhile, add ingredients for marinade into a large bowl, mix & set aside.Drain & pat dry cauliflower, transfer into bowl with marinade, mix & set aside for 2 hrs.Preheat oven to 240 deg C & line baking trays.Sprinkle both flours onto cauliflower, coat with 3 tbsp oil & mix well.Arrange florets onto baking trays & bake for 20-30 mins until they start to caramelise at the edges (exact time dependant on florets’ size)Heat remaining oil in a large pan on medium high, add cumin, curry leaves, ginger, garlic & onion then fry for 2 mins.Add baked cauliflower, remaining salt, fry for 2 mins, taste to adjust seasoning & serve.