cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower |
by Tarla Dalal
Added to 338 cookbooks
This recipe has been viewed 121983 times
cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with 38 amazing images.
cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower is a flavourful starter for any party. Learn how to make spicy gobi Schezwan.
To make cauliflower in Schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds. Add the spring onion whites and greens and sauté on a high flame for 1 minute. Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds. Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes. Serve immediately garnished with spring onion greens.
When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Chinese Schezuan style cauliflower. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour.
Make sure you serve this crispy garlic Schezuan cauliflower immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner.
While you can buy readymade Schezuan sauce to make spicy gobi Schezwan, when you have time on hand make Schezuan sauce at home.
Tips for cauliflower in Schezuan sauce. 1. Remember to wash cauliflower well to ensure it’s free of insects or worms if any. 2. Make sure the prepared batter of plain flour-cornflour is not very thick and not very thin or else it will not coat the cauliflower well.
Enjoy cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with step by step photos.
For cauliflower in schezuan sauce- To make cauliflower in schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides.
- Drain on an absorbent paper. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
- Add the spring onion whites and greens and sauté on a high flame for 1 minute.
- Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds.
- Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes.
- Serve the cauliflower in schezuan sauce immediately garnished with spring onion greens.
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Cauliflower in Schezuan sauce is made of 2 cups cauliflower florets, oil for deep-frying, 2 tbsp oil, 1 tbsp chopped garlic (lehsun), 1/2 tsp finely chopped ginger (adrak), 1 tsp finely chopped green chillies, 1/4 cup finely chopped spring onions whites and greens, 5 tbsp schezuan sauce, 1 tbsp tomato ketchup, a pinch of sugar and salt to taste.
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For the batter, 1/2 cup plain flour (maida), 1/4 cup cornflour, 1 tsp oil, salt to taste and
1/2 cup water.
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For making the schezwan sauce at home, we will first make a chilli-garlic paste. For that, boil 1 cup of water in a deep non-stick pan.
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Add dry red chillies. We have made use of Kashmiri red chillies which provides a fiery red colour and mild heat but, you can use any other variety or a combination of 1-2 red chillies depending upon the spice level you can handle. Also, we have not removed the seeds of the chillies but if you want a more smooth schezwan sauce and less spicier, you can remove the seeds of the chillies before putting them in water.
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Add the garlic. Peel and roughly chop them before adding.
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Learn how to make Schezuan sauce in detail. This basic recipe of Schezuan sauce makes 1 cup. cauliflower in Schezuan sauce makes use of only 5 tbps of sauce. The reamining sauce can be kept in an air-tight conaitner in the freezer, it stays fresh for atleast 2 to 3 months.
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This is what cauliflower looks like.
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With the use of knife or hand segregate the large florets from the main stem. Cut it into small florets, if needed.
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Wash and clean 2 cups cauliflower florets thoroughly. Soak in water to remove dirt.
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Drain and use.
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Take a deep bowl, add 1/2 cup plain flour (maida).
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Add 1/4 cup cornflour.
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Add 1 tsp oil.
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Add salt to taste.
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Add 1/2 cup water.
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Mix well using a whisk.
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To make cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower, heat oil for deep-frying in a deep non-stick pan.
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Dip a few cauliflower florets in the prepared batter.
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Deep-fry till golden brown in colour from all the sides.
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Drain on an absorbent paper. Keep aside.
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Heat 2 tbsp oil in a broad non-stick pan.
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Add 1 tbsp chopped garlic (lehsun).
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Add 1/2 tsp finely chopped ginger (adrak).
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Add 1 tsp finely chopped green chillies.
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Sauté on a high flame for a few seconds.
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Add 1/4 cup finely chopped spring onions whites and greens.
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Sauté on a high flame for 1 minute.
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Add 5 tbsp schezuan sauce.
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Add 1 tbsp tomato ketchup.
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Add a pinch of sugar.
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Add salt to taste.
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Mix well using a spatula.
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Cook on a high flame for 30 seconds.
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Add the fried cauliflower.
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Toss cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower |gently.
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Cook on a high flame for 1 to 2 minutes.
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Serve cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower |immediately garnished with 2 tbsp finely chopped spring onion greens.
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Remember to wash cauliflower well to ensure it’s free of insects or worms if any.
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Make sure the prepared batter of plain flour- cornflour is not very thick and not very thin or else it will not coat the cauliflower well.
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