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Dry Gobi 65

Dry Gobi 65 is a popular Indian Side dish
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Course :
Side dish
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Serves 4
Rated 4 based on 100 votes


1 - Cauliflower (medium sized)

3 to 4 tbsp - Corn flour

1 tsp - curry powder

1/2 tsp - Jeera powder

2 - Capsicum (green and yellow), cut into thin strips

1 - onion, sliced thinly

1.5 tsp - Tomato sauce

1 tsp - soya sauce

1/2 tsp - chilli sauce (optional)

1/2 tsp - chilli powder

salt to taste

oil for frying and seasoning


  1. Clean and cut the cauliflower into small florets. Soak in hot water for 5 minutes. Drain thoroughly and add 3 tbsp of corn flour, salt, chilli powder, curry powder and jeera powder. Do not add water.
  2. Lightly fold in with your hands until all the dry ingredients have mixed well with the florets. The mixture should be coated thickly enough to be fried crisply. If needed, sprinkle a little water.
  3. Heat oil in a pan and deep-fry the florets to golden brown. Set aside on a paper towel until the oil is drained.
  4. Heat 2 tsp of oil in another pan and saute the onions and green and yellow pepper strips for 2 to 3 minutes until the onions become transparent. Remove from fire and set aside.
  5. In the same pan, add 1 tsp of oil and saute the sauces for 30 seconds.
  6. Add the cauliflower florets and saute for 2 minutes on low flame.
  7. Add the onion and bell pepper strips, mix well and remove from the flame.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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