Gobhi 65


Gobhi: 250g (cut into 1.5 inch florets)

Lemon juice: 1 tbsp

Ginger garlic paste: 1 tbsp 

Curd (Beaten): 2 tbsp

Masala powder: 2 heaped tbsp (25g)

Oil: for frying


For tempering

Oil: 1 tbsp

Green chilli: 2 (slit in 2)

Curry leaves: 1 sprigs

Garlic (rough chopped): 1 tbsp

Black pepper powder: ½ tsp 


  • Boil 500ml water in a vessel. Add the gobhi in it and cook for 4-5 minutes. Drain and cool under running water. 
  • Marinate the gobhi with lemon juice, ginger garlic paste, curd and masala powder. Leave for 30 min. 
  • Heat oil in a kadhai and fry the gobhi until golden and cooked through. Fry in small batches and don't crowd the pan. 
  • In a separate pan add 1 tbsp oil. Keep on medium heat and add the curry leaves, green chilly and chopped garlic. Saute lightly. We just want to flavour the oil and not brown the garlic.  
  • Add the fried gobhi to the pan and mix well. Sprinkle with the black pepper, mix well
  • Serve hot with sliced onions and lemons.

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