Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my whole life.
Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways. In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.
To get started with this recipe, we must first prepare a few components. You can have 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):
- Make ready 1 medium cauliflower (about 650g)
- Get 1 can chickpeas (400 g)
- Prepare 1/2 of cucumber
- Make ready seeds of 1/2 a pomegranate
- Prepare 20 g fresh coriander
- Get 1 1/2 tablespoon chat masala
- Prepare Juice 1/2 lime
- Get 1/2 teaspoon salt
Indian spice roasted cauliflower is healthy, easy, and delicious. It's great for a weeknight dinner and is out of the ordinary veggie repertoire. Cauliflower curry recipe - A simple yet delicious & flavorful Indian cauliflower curry made with onions, tomatoes, spices & herbs. Get My Secrets to Great Indian Food.
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.
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