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- Courses: Appetizers, Dinner, Lunch, Side Dishes
- Cuisine: Asian
- Seasons: Fall Feasting, Springtime Fresh, Winter Warmers
Missing your favorite restaurants and flavors from all over the world? We’ve got your back! Check out this crispy, saucey recipe for a Indian restaurant classic using our Punjab Red Tandoori Seasoning Blend.
Ingredients
- For:
- 4
- 1 head cauliflower cut into florets
- 3/4 cup all purpose flour
- 1/4 cup corn starch
- 3 Tbsp Urban Accents Punjab Red Tandoori, divided
- 2 Tbsp oil
- 1 green pepper, chopped
- 2 Tbsp tomato paste
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- salt and pepper to taste
- 1/2 cup Greek yogurt
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
Instructions
- Bring a large pot of water to boil. Blanch cauliflower for 3 minutes. Drain and Cool.
- Mix flour, cornstarch and 1 Tbsp Tandoori seasoning. Slowly add 1/2 cup water. Mix until there are no lumps.
- Add blanched cauliflower and stir to coat.
- Deep fry in hot oil (400 degrees F) until golden brown. Drain on paper towels
- In a large wok heat oil and saute green pepper until they slightly change color.
- Add tomato sauce, vinegar, 1 Tbsp Tandoori seasoning and soy sauce. mix well and saute for 2 minute. Thin with water if needed.
- Add fried gobi. Mix gently making sure the sauce has coated well uniformly.
- Mix the last Tbsp of tandoori with greek yogurt.
- Serve with dipping sauce, fresh cilantro, and green onions.