This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Gobi 65
This dish from south India is a perfect snack, and is a delicious vegetarian version of the famous Chicken 65
Ingredients
Serves 4 people
1 tbsp oil, plus more for frying
1 tbsp mustard seeds
20 curry leaves (fresh or dried)
150g gram flour
1 tsp ginger, puréed or finely chopped
1 Pataks Tikka Masala paste pot
Salt and crushed black pepper, to taste
350g cauliflower, cut into florets
To serve:
Fried curry leaves
Red onion, thinly sliced
Lime wedges
Mint & Coriander Chutney (Recipe here: https://www.pataks.co.uk/recipes/punjabi-samosa-chaat)
Method
- Heat the oil in a frying pan over a medium-high heat. Add the mustard seeds and curry leaves cook util they start to crackle. Remove from the heat and set half of the leaves aside for serving.
- In a mixing bowl, combine the gram flour, ginger, Patak’s Tikka Masala paste pot, salt and crushed black pepper to taste. Add the remaining curry leaves and mustard seeds.
- Add enough water (180ml) to make a batter thicker than fish and chips batter.
- Toss the cauliflower in the batter. Heat enough oil for frying in a saucepan to 180°C and fry cauliflower florets one by one until golden brown and crispy. Remove to a plate lined with kitchen paper to drain. Serve garnished with curry leaves, mango chutney & mint coriander chutney.
-
Serves 4 people
1 tbsp oil, plus more for frying
1 tbsp mustard seeds
20 curry leaves (fresh or dried)
150g gram flour
1 tsp ginger, puréed or finely chopped
1 Pataks Tikka Masala paste pot
Salt and crushed black pepper, to taste
350g cauliflower, cut into florets
To serve:
Fried curry leaves
Red onion, thinly sliced
Lime wedges
Mint & Coriander Chutney (Recipe here: https://www.pataks.co.uk/recipes/punjabi-samosa-chaat)
-
- Heat the oil in a frying pan over a medium-high heat. Add the mustard seeds and curry leaves cook util they start to crackle. Remove from the heat and set half of the leaves aside for serving.
- In a mixing bowl, combine the gram flour, ginger, Patak’s Tikka Masala paste pot, salt and crushed black pepper to taste. Add the remaining curry leaves and mustard seeds.
- Add enough water (180ml) to make a batter thicker than fish and chips batter.
- Toss the cauliflower in the batter. Heat enough oil for frying in a saucepan to 180°C and fry cauliflower florets one by one until golden brown and crispy. Remove to a plate lined with kitchen paper to drain. Serve garnished with curry leaves, mango chutney & mint coriander chutney.
