Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric. Indian Cauliflower. this link is to an external site that may or may not meet accessibility guidelines. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Prepare 1 medium cauliflower (about 650g)
- Prepare 1 can chickpeas (400 g)
- Get 1/2 of cucumber
- Get seeds of 1/2 a pomegranate
- Prepare 20 g fresh coriander
- Prepare 1 1/2 tablespoon chat masala
- Make ready Juice 1/2 lime
- Prepare 1/2 teaspoon salt
It's a terrific vegan vegetarian option and one of the most flavorful. Easy Indian Roasted Cauliflower recipe makes a tasty side dish for Indian entrees, and can also spice up other Today we are sharing our easy recipe for Indian Roasted Cauliflower with Garam Masala. Get My Secrets to Great Indian Food. Sign up for my FREE Beginners Guide to Delicious Indian Cooking.
Steps to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Break the cauliflower down into small florettes using your fingers so that each one is around 1.5 to 2 cm across
- Put 2 mm of oil into a wide bottomed frying pan over a high heat. Once hot, throw in the cauliflower florettes and aim to have most touching the bottom of the pan so that they fry rather than steam.
- Cook for 8 to 10 minutes, until they are tender and charred in places, stirring every now and then.
- Throw in the chickpeas and cook for another couple of minutes.
- Remove from heat and set on a plate to cool a little.
- In the meantime, have the cucumber lengthways and scope out the seeds using a teaspoon then finally slice the cucumber and transfer it to a serving bowl.
- Add pomegranate seeds and finely chopped coriander to the bowl.
- Add the cauliflower and chickpeas, along with the chopped masala, lime juice, salt and a tablespoon of oil. Mix together using clean hands sprinkle over another pinch of chopped masala just before serving.
Skinnytaste > Indian Recipes > Indian Spiced Cauliflower and Potato. This is my go-to Indian recipe. Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Look for vegetables that are firm and bright in color - avoid those Indian Cauliflower Cooking Tips. Different vegetables have different cooking times - cook each type.
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