Authentic Gobi Recipe- Spicy Cauliflower with Kasuri Methi & Besan

Last Updated on 2 months by Neha Deshmukh

Authentic Gobi Recipe – Spicy Cauliflower with Kasuri Methi & Besan

Introduction

Oh, Gobi! This spicy, crispy cauliflower dish holds a special place in my heart. It’s one of those recipes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the happy chatter of family. I first made this myself when I was trying to recreate her magic, and honestly, it’s become a family favorite ever since. It’s surprisingly easy to make, packed with flavor, and perfect as a side dish or even a snack. You’ll absolutely love it!

Why You’ll Love This Recipe

This Gobi recipe isn’t just about deliciousness; it’s about a beautiful blend of textures and aromas. The cauliflower gets wonderfully crispy on the outside while staying tender inside. The marinade, with its fragrant kasuri methi and warming spices, is what truly elevates this dish. Plus, it comes together in under 30 minutes – perfect for a quick weeknight meal!

Ingredients

Here’s what you’ll need to make this amazing Gobi:

• 20 gobi florets (about 1 medium head of cauliflower)
• 3 cup hot water
• 1 tsp salt (for blanching)
• 1 cup curd (plain yogurt)
• 1 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp salt (for marinade)
• 1 tsp lemon juice
• 1 tsp ginger garlic paste
• 2 tbsp besan (gram flour)
• 1 tsp oil (for marinade + frying)

Ingredient Notes

Let’s talk ingredients! A few things make this Gobi truly special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the gobi that gorgeous vibrant red color and a mild, fruity heat. It’s different from regular chilli powder, focusing more on color than intense spice.
• Kasuri Methi: This is a game-changer. It adds a unique, slightly bitter, and incredibly fragrant aroma. You can find it at most Indian grocery stores. Rubbing it between your palms releases its flavor even more!
• Besan: The besan (gram flour) helps create a lovely coating that gets wonderfully crispy when fried. It also adds a subtle nutty flavor.
• Spice Blends: Every family has their own little twist on spice blends. Feel free to adjust the coriander and cumin powders to your liking. Some people even add a pinch of amchur (dry mango powder) for a tangy kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 3 cups of water to a boil with 1 tsp of salt. Gently blanch the gobi florets in the hot water for about 5 minutes. This helps them cook through and stay tender.
2. Drain the blanched florets immediately and set them aside to cool.
3. Now, let’s make the marinade. In a bowl, whisk together the curd, Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, garam masala, kasuri methi, 1 tsp salt, lemon juice, ginger-garlic paste, and 1 tsp oil.
4. Add the cooled gobi florets to the marinade and toss to coat them evenly. Make sure every floret is nicely covered!
5. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
6. Heat about 2 tbsp oil in a pan over medium heat. Add the marinated gobi florets and roast them, turning occasionally, until they are golden brown and crispy on all sides.
7. (Optional) For a smoky flavor, you can skewer the roasted florets and briefly roast them directly over a gas flame. Be careful not to burn them!

Expert Tips

• Don’t overcrowd the pan when frying. Work in batches to ensure the gobi gets crispy.
• Pat the gobi florets dry with a paper towel before adding them to the marinade. This helps the marinade adhere better.
• For extra crispy gobi, you can lightly dust the marinated florets with a little extra besan before frying.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply swap the curd (yogurt) for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your besan to be sure.
• Spice Level: If you prefer a milder flavor, reduce the amount of Kashmiri chilli powder. For more heat, add a pinch of cayenne pepper.
• Festival Adaptations: This gobi is a fantastic option for Navratri fasting, as besan is often allowed during the fasting period (check your regional customs).

Serving Suggestions

Serve this Gobi hot and fresh! It’s delicious on its own as a snack, or as a side dish with dal and rice. A sprinkle of chaat masala and a dollop of green chutney take it to the next level. My family loves it with a side of roti or paratha.

Storage Instructions

Leftover Gobi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness. It won’t be quite as crispy as when it’s freshly made, but still delicious!

FAQs

• What is the best way to blanch the cauliflower? Don’t over-blanch! You want it slightly tender-crisp, not mushy. 5 minutes is usually perfect.
• Can I air fry the marinated gobi instead of pan-frying? Absolutely! Air fry at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.
• How can I adjust the spice level of this gobi? The Kashmiri chilli powder provides color and mild heat. Reduce the amount for less spice, or add a pinch of cayenne pepper for more.
• Can this gobi be made ahead of time? Yes! You can marinate the gobi florets up to 24 hours in advance. Just fry them when you’re ready to serve.