- ▢ 350 grams cauliflower (gobi) or 3 cups small to medium cauliflower florets
- ▢ hot water as required – for covering gobi florets
For Red Paste
- ▢ 4 dry red chilies or Kashmiri red chillies with seeds removed – soaked in ¼ cup hot water
- ▢ 1.5 teaspoons chopped garlic or 5 to 6 medium-sized cloves
- ▢ 1.5 teaspoons chopped ginger or 1 to 1.5 inches ginger
- ▢ 1 to 2 tablespoons water or as required – for blending
Other Ingredients
- ▢ 6 tablespoons gram flour (besan) – sub with chickpea flour instead
- ▢ 4 tablespoons rice flour
- ▢ 2 tablespoons corn starch
- ▢ ¼ teaspoon turmeric powder (ground turmeric)
- ▢ ½ teaspoon red chilli powder or cayenne pepper
- ▢ ½ teaspoon Garam Masala Powder
- ▢ ½ teaspoon coriander powder (ground coriander)
- ▢ ½ to 1 teaspoon lemon juice or white vinegar or apple cider vinegar
- ▢ ⅓ cup water or as needed
- ▢ salt as required
- ▢ 7 to 8 tablespoons oil or as neede
- teaspoons oil or 2 tsp of the fried leftover oil
- ▢ ½ teaspoon mustard seeds
- ▢ ¼ cup finely chopped onions or spring onion whites or 1 small onion
- ▢ 1 teaspoon finely chopped garlic or 3 to 4 medium garlic cloves
- ▢ 1 teaspoon finely chopped ginger or 1 inch ginger
- ▢ 3 to 4 green chilies – slit
- ▢ 2 to 3 dry red chilies – broken and seeds removed
- ▢ 5 to 6 curry leaves
- ▢ 1 tablespoon chopped coriander leaves(cilantro)
- ▢ 1 to 2 pinches salt or add as per taste
- ▢ 1 to 2 pinches sugar or add
