Mastering Gobi Fried Rice: A Step-by-Step Guide

Hey there! Hope you are doing well today! Today, we are going to walk you through the detailed preparation of Gobi Fried Rice (also known as Cauliflower Fried Rice). This dish is a delightful, healthy, and flavorful twist on traditional rice preparations, not only popular in Indian cuisine but also widely enjoyed around the world. Let's get started!

Ingredients

1 large cauliflower head, cut into florets 1 cup pre-cooked rice (preferably leftover) 1 tablespoon chilli powder 1 tablespoon salt 1 tablespoon ginger paste 1 tablespoon garlic paste 2 tablespoons cornflour (cornstarch) 1 tablespoon oil (vegetable or ghee) 2 green chillis 1 onion, sliced 1 tablespoon ginger garlic paste 1 tablespoon garam masala paste or powder 1 teaspoon ketchup 1 tablespoon soy sauce 1 tablespoon vinegar 1/2 cup chopped carrots 1/2 cup frozen or fresh beans

Step-by-Step Instructions

Washing and Blanching Cauliflower Florets:

Start by washing the cauliflower florets thoroughly under cold water to remove any dirt or excess.
Once washed, blanch the florets in boiling water for about 2 minutes. This not only cleanses the florets but also helps in getting them to the right texture and color.

Creating the Paste:

Mix the chilli powder, salt, ginger paste, and garlic paste in a 1:1:1 ratio.
Gradually add cornflour to the mixture to create an extra thick paste. This ensures that the florets are evenly coated, enhancing their flavor and texture when fried later.

Cooking the Florets:

No need to make a separate cornflour slurry as the initial mixture serves the purpose perfectly.
Coat the blanched cauliflower florets with the thick paste and add a little water to ensure they are well-coated. Let this mixture rest for 20-30 minutes to allow the flavors to meld together.

Shallow-fry: Heat a woke (wok) or kadai with some oil. Once heated, add the coated cauliflower florets and shallow-fry them until they become crispy and golden brown. Remove and set aside.

Heating the Oil:

Heat some oil in a separate wok or kadai over medium heat for about 1 minute or two.

Add the sliced green chillis and chopped onions. Cook the onions for about 5-7 minutes until they start to soften and develop a golden hue.

Adding Spices and Sauces:

Now, add the ginger garlic paste, garam masala, and ketchup. Cook for a few minutes until the raw smell vanishes.

Add the chopped carrots and beans and cook for about 5 minutes.

When the beans are 95% cooked, add the pre-cooked rice and the fried cauliflower florets. Mix everything well to combine all the flavors.

Just before serving, add soy sauce and vinegar for a savory and tangy finish. Stir well to ensure the flavors are evenly distributed.

Serving Suggestions:

Serve hot, garnished with additional toppings such as chopped coriander, cumin seeds, or a dollop of yogurt if desired.

You can adjust the seasoning and spices according to your taste preferences. Feel free to add other vegetables as per your choice or dietary requirements.

Remember, the exact quantity of spices and seasoning might vary with the number of cauliflower florets. But with a 1:1:1 ratio, you can easily adjust to your liking.

Tips for Success

Ensure the pre-cooked rice is freshly cooked or slightly warmed to avoid a cold taste at the bottom of the dish. Rinse the cauliflower florets under cold water to get rid of any stubborn dirt and excess starch. Shallow-frying the florets gives them a delightful crunch that complements the soft rice and vegetables well. Using garam masala powder adds depth andcomplexity to the dish. If you prefer, you can use garam masala paste or omit it according to your taste.

Stay Safe and Enjoy!

Safe cooking and happy eating! If you try this recipe, you can always modify it according to your tastes. Enjoy the flavors and share your experience with us. Stay safe and have a great day ahead!