Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Prepare 1 medium cauliflower (about 650g)
- Make ready 1 can chickpeas (400 g)
- Prepare 1/2 of cucumber
- Take seeds of 1/2 a pomegranate
- Take 20 g fresh coriander
- Prepare 1 1/2 tablespoon chat masala
- Prepare 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.
Instructions 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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