Feb 16, 2012

Chilli Gobi (Chilli Cauliflower - without deep frying cauliflower florerts)

Chilli Gobi (no added food color and ajinomoto / MSG)

A tasty dish ( without deep frying cauliflower florets). Best combination with Fried rice and Noodles !!!

Serves: 2

You will need

1 tablespoon oil

6 cloves garlic, chopped

½ - inch piece ginger, finely chopped

1 green chilli, finely chopped

1 onion, cut into cubes and separate each layer

2 tablespoons red chilli sauce

1 teaspoon tomato sauce

1 teaspoon soy sauce

230 g cauliflower florets (net weight after cutting into florets)

½ teaspoon salt (or to taste)

1 teaspoon corn flour

1 tablespoon water

2 teaspoon chopped coriander leaves or spring onion greens


In a small bowl, mix red chilli sauce, tomato sauce and soy sauce. Keep aside.

Dilute corn flour with 1 tablespoon water and make a smooth solution.

Wash and clean florets. Drain our water and separately steam the cauliflower florets until tender (approximately for 6 minutes on a steamer or pressure cooker (without weight) or microwave high (750 W) for 4 minutes with ¼ cup (50 ml)water. Keep aside.

Final preparation:

In a wide pan, heat oil on a medium heat. Add chopped garlic and fry until light golden color.

Add chopped ginger and green chilli. Saute for 2 - 3 minutes.

Add onion cubes and fry on a medium to low heat for 6 – 7 minutes or until light pink color.

Add sauce mix and stir well on a low heat for 2 minutes.

Add steamed / boiled cauliflower florets and stir well for 2 - 3 minutes or until the sauce well coated on cauliflower florets.

Add salt to taste and diluted corn flour mix. Stir well. Cover with a lid and cook on a low heat for 5 minutes or until the gravy thickens / well coated on cauliflower florets. Sprinkle chopped coriander leaves or spring onion greens. Serve hot with Fried rice or Noodles.

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