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    Indo-Chinese
    Chilli Gobi
    Stir-Fry
    Beginner
    For 4 people

    Spicy Chili Gobi, the Indo-Chinese Way


    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.

    Ingredients

    • Cauliflower (cut into small florets)

      1 medium head (about 400 g)

    • Onion (finely chopped)

      1 medium

    • Garlic (finely chopped)

      4 cloves

    • Ginger (finely chopped)

      1 inch piece

    • Green chillies (slit or chopped)

      2

    • Spring onions (chopped, whites and greens separated)

      2 stalks

    • Refined oil

      2 tbsp

    • Sunrise Lal Mirch powder

      1 tsp

    • Vinegar

      1 tsp

    • Soy sauce

      2 tsp

    • Red chilli sauce

      3 tsp

    • Tomato ketchup

      2 tbsp

    • Cornflour

      1 tbsp

    • Sugar

      1 tsp

    • Salt

      to taste

    • Water

      1/4 cup

    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.

     

    Steps

    Step 1: Prepare the cauliflower

    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.

     

    Step 2: Stir-fry the aromatics

    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.

     

    Step 3: Add the cauliflower

    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.

     

    Step 4: Make the sauce

    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.

     

    Step 5: Season and garnish

    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.

     

    Goes Best With

    • Side Dish: Fried rice, Hakka noodles

    • Accompaniment: Szechuan chutney