Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my entire life. They are fine and they look wonderful.
Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color.
To begin with this particular recipe, we have to prepare a few components. You can have indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you cook that.
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)
- Make ready 1/2 of cucumber
- Prepare seeds of 1/2 a pomegranate
- Get 20 g fresh coriander
- Prepare 1 1/2 tablespoon chat masala
- Make ready Juice 1/2 lime
- Take 1/2 teaspoon salt
This is a wonderful and healthy accompaniment to roti, plain paratha, jeera rice or even plain basmathi rice. To make the cauliflower gravy, no yogurt or cream is used and is kept simple. The gravy tastes very delicious just with the addition of few cashews or almonds. You can also add in half cup of green peas to make gobi matar recipe.
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.
Spread the cauliflower on the pan in one layer. Add the salt and several grinds of pepper. Mix with your hands to coat the florets. This recipe for Indian spice roasted cauliflower represents one of the home cook's most valued things: a simple, easy, and deliciously different vegetable side dish. Plus you can feel proud of yourself for serving your family one of the world's most healthy foods.
So that is going to wrap it up for this special food indian cauliflower & pomegranate chaat (gobbi anaar chaat) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
