Gobi 65 - Chef Kunal Kapur

Ingredients

• Cauliflower florets – 3 cups
• Salt – a generous pinch
• Water – 1 lt
• Oil – 4 tbsp
• Kashmiri Chilli Powder – 2 tbsp
• Curd (whisked) – ¼ cup
• Salt – to taste
• Turmeric – ½ tsp
• Garam masala – ½ tsp
• Coriander powder – 2 tbsp
• Curry leaves (chopped) – handful
• Coriander (chopped) – handful
• Ginger garlic paste – 1 tbsp
• Lemon juice – 2 tbsp
• Corn starch – ¼ cup
• Rice flour – ¼ cup
• Oil – for frying
• Oil – 2 tbsp
• Cumin – 1 tsp
• Dry red chilli – 1 no
• Garlic chopped – 2 tbsp
• Ginger chopped – 2 tbsp
• Curry leaves – handful
• Curd – 3 tbsp