One of my favorite ways of making gobi curry is the one I learned from my mother. What my mother used to do was to add a tablespoon or two of gram flour (besan) when the curry is almost cooked and give the curry to good toss and saute it for a few extra minutes. What one gets is a texture and taste of pakoras without the oil and the deep frying.
Here is how to do it:
2. Usual spices (salt, turmeric, chilli powder, masala)
3. One tablespoon of olive oil and one tablespoon coconut oil
4. 1-2 tablespoon of besan (gram flour)
4. Black mustard for tempering
1. Cut the vegetable in medium sized chunks. The vegetable should be able to retain its shape after cooking.
2. In a pan heat oil and add the mustard.
3. After the mustard has finished popping, add the cut cauliflower.
4. Add the spices and saute in low heat till cauliflower is cooked. Cook it al dente. That is, it should still retain its shape and crunchiness.
5. Add the coconut oil now and sprinkle the besan on top. Toss with spatula so that the oil and besan coat the cauliflower uniformly.
6. Turn up the heat little and continue to saute till the besan turns brown.
Enjoy. Thanks for visiting