Chili gobi is a hugely popular Indo-Chinese starter featuring parboiled cauliflower florets stir-fried in a spicy, tangy sauce. The crisp-tender florets are coated in a glossy, ruby-red glaze that's equal parts spicy, sour, and sweet. This quick recipe reveals the secrets to getting restaurant-style results at home in under 30 minutes.
Sunrise tip: To prevent the florets from turning mushy, boil them in well-salted water for no more than 2 minutes. Drain and rinse under cold water immediately to halt the cooking.
Time: 5 minutes
Cut the cauliflower into small, bite-sized florets. Bring a large pot of water to a rolling boil. Add 1 tsp salt and the florets. Boil for 2 minutes until the florets are parboiled but still firm. Drain and immediately rinse under cold running water. Drain again and set aside.
Time: 3 minutes
Heat the oil in a large wok or kadai over medium-high heat. Add the chopped onion, garlic, ginger and sauté for 2 minutes until the onion is translucent and the ginger and garlic are fragrant. Add the green chillies and spring onion whites. Stir-fry for 1 minute more.
Time: 3 minutes
Add the parboiled cauliflower florets to the wok. Sprinkle the Sunrise Lal Mirch powder on top. Toss the florets until they are evenly coated with the spices and lightly browned in spots.
Time: 4 minutes
Pour in the vinegar, soy sauce, chilli sauce, and ketchup. Stir-fry for 2 minutes, tossing the florets in the sauces until well-coated. Sprinkle the cornflour over the top and mix until no dry spots remain. Pour in the water and stir gently. Simmer for 2 minutes until the sauce thickens and turns glossy.
Add the sugar and salt to taste. Give everything a final toss. Transfer to a serving plate. Garnish with spring onion greens. Serve piping hot as a starter or snack.
Side Dish: Fried rice, Hakka noodles
Accompaniment: Szechuan chutney