Gobi 65 – Indian cauliflower from Hyderabad

Ingredients for 2 servings:

• 650 g cauliflower
• 500 ml rapeseed oil
• 2 sprigs curry leaves
• 2 cm ginger
• 1 clove(s) garlic
• 50 ml soy sauce
• 1 tsp food coloring
• 1 tsp glutamate
• 250 g yogurt
• some oil (frying oil)
• 3 tbsp Flour, Chickpea-
• 2 tbsp rice flour or wheat flour
• 1 tsp cumin
• 1 tsp curry powder
• ½ tsp glutamate (Ajmento)
• ½ tsp food coloring, red, dissolved in 2 tbsp water
• 1 tbsp soy sauce
• ½ chili pepper(s), green, chopped
• ½ banana(s), ripe, mashed
• 2 tsp garam masala
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 43 minutes

Mix all the ingredients for the marinade and season to taste, not too gently – the consistency should be chewy and not too runny – the cauliflower has enough water of its own. Wash the cauliflower, cut into 4 cm pieces and steam until al dente, let it cool, and add it to the marinade for 10 minutes. Heat the rapeseed oil in a pot and fry the marinated cauliflower for 5-8 minutes once the oil is hot. Heat a little oil in a pan and fry the curry leaves until crispy, then set aside. Now fry the ginger and garlic, deglaze with soy sauce and red coloring, season with the remaining spices, then stir in the yogurt and add the curry leaves just before serving. Note: This dish is a staple on every traditional menu in the metropolis of Hyderabad in Andhra Pradesh, India, and is typically served with rice or flatbreads such as roti or naan. I’ve never seen it on a menu in Europe, so it’s a very authentic, non-Western South Indian dish that’s so delicious that I’m eager to share it with the world. The curry leaves are very important to the unmistakable flavor; they can and should be eaten with the dish.