Made with AI
Chilli Gobi
Ingredients
- cauliflower florets500 g
- vegetable oil2 tablespoons
- onion1 medium
- bell pepper1 medium
- green chilies2 pieces
- soy sauce1 tablespoon
- tomato ketchup1 tablespoon
- ginger-garlic paste1 teaspoon
- cornflour1 teaspoon
- saltto taste
- red chili powder1 teaspoon
- chopped cilantro1 tablespoon
Instructions
- 1
Wash and cut the cauliflower into florets.
- 2
Heat 1 tablespoon of vegetable oil in a pan over medium heat.
- 3
Add the cauliflower florets and sauté until they are golden brown. Remove and set aside.
- 4
In the same pan, add the remaining 1 tablespoon of vegetable oil.
- 5
Add the sliced onion and sauté until translucent.
- 6
Add the sliced bell pepper and chopped green chilies, and sauté for another 2-3 minutes.
- 7
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- 8
Add the soy sauce, tomato ketchup, and red chili powder. Mix well.
- 9
In a small bowl, mix the cornflour with a little water to make a slurry.
- 10
Add the cornflour slurry to the pan and stir until the sauce thickens.
- 11
Add the sautéed cauliflower back to the pan and toss to coat with the sauce.
- 12
Season with salt to taste.
- 13
Garnish with chopped cilantro before serving.
- 14
Serve hot as a side dish or appetizer.
