← Nouns Cooking · Indian

Ingredients

• 500 g Cauliflower, cut into bite-sized florets
• 60 g plain flour (maida)
• 30 g Cornflour (cornstarch)
• 1 tsp Kashmiri chilli powder
• 1 tsp ginger-garlic paste
• ½ tsp salt, for the batter
• ½ tsp Black pepper
• 100 ml cold water
• oil, for deep frying
• 2 tbsp oil, for the sauce
• 2 tbsp Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 2 Green chilli, chopped
• 4 Spring onion, whites and greens chopped separately
• 1 small onion, cut into squares
• ½ Bell pepper, cut into squares
• 1½ tbsp Soy sauce
• 1 tbsp red chilli sauce
• 1½ tbsp Ketchup
• 1 tsp White vinegar
• ½ tsp Sugar
• 1 tsp cornflour, mixed with 60 ml water

Method

1. Blanch the florets in boiling salted water for 2 min, drain and pat completely dry.
2. Whisk the flour, cornflour, chilli powder, ginger-garlic paste, salt, pepper and cold water into a thick, smooth batter that coats a spoon. Toss in the cauliflower.
3. Heat 5 cm of oil to about 180°C (350°F). Fry the florets in batches for 4–5 min until golden and crisp. Drain on paper. For extra crunch, fry them again for 1 minute.
4. Heat 2 tbsp oil in a wok over high heat and stir-fry the garlic, ginger, chillies and spring onion whites for 1 minute. Add the onion and pepper and toss for 2 min.
5. Add the soy, chilli sauce, ketchup, vinegar and sugar, then the cornflour water. Bubble for 1 minute until thick and glossy.
6. Toss in the cauliflower until coated, scatter with spring onion greens and serve at once, before it softens.

Tips

• For an oven version, toss the battered florets in a little oil and roast at 220°C (200°C fan, 425°F) for 20–25 min, turning once.
• Contains wheat and soy.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Ministry of Curry My Food Story