Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover.
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Make ready 1 medium cauliflower (about 650g)
- Make ready 1 can chickpeas (400 g)
- Make ready 1/2 of cucumber
- Prepare seeds of 1/2 a pomegranate
- Prepare 20 g fresh coriander
- Take 1 1/2 tablespoon chat masala
- Get Juice 1/2 lime
- Prepare 1/2 teaspoon salt
Cauliflower is one of the most favorite winter vegetables in India. A variety of cauliflower is found around the world. The colors varying from white, red, green and purple! The head of the cauliflower is used in different Indian cauliflower recipes.
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.
The colors varying from white, red, green and purple! The head of the cauliflower is used in different Indian cauliflower recipes. This recipe is a lot like my Indian Butter Chicken recipe. I love swapping out cauliflower for chicken. It's a simple and easy way to make dinner a little bit healthier.
So that is going to wrap this up for this exceptional food indian cauliflower & pomegranate chaat (gobbi anaar chaat) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
