Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my entire life. They are nice and they look wonderful.

Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. I like Indian food this is a good one.

To get started with this particular recipe, we have to prepare a few components. You can cook indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
  1. Take 1 medium cauliflower (about 650g)
  2. Get 1 can chickpeas (400 g)
  3. Prepare 1/2 of cucumber
  4. Make ready seeds of 1/2 a pomegranate
  5. Get 20 g fresh coriander
  6. Prepare 1 1/2 tablespoon chat masala
  7. Get Juice 1/2 lime
  8. Take 1/2 teaspoon salt

Plus you can feel proud of yourself for serving your family one of the world's most healthy foods. Cauliflower's mild flavor makes it the perfect canvas for a variety of flavors, including this recipe's garam masala spice blend. You can use cauliflower to make soups, salads, fried snacks, rice based dishes, curries, bread varieties etc. I have shared many recipes below to use cauliflower in your diet.

Steps to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
  1. Break the cauliflower down into small florettes using your fingers so that each one is around 1.5 to 2 cm across
  2. Put 2 mm of oil into a wide bottomed frying pan over a high heat. Once hot, throw in the cauliflower florettes and aim to have most touching the bottom of the pan so that they fry rather than steam.
  3. Cook for 8 to 10 minutes, until they are tender and charred in places, stirring every now and then.
  4. Throw in the chickpeas and cook for another couple of minutes.
  5. Remove from heat and set on a plate to cool a little.
  6. In the meantime, have the cucumber lengthways and scope out the seeds using a teaspoon then finally slice the cucumber and transfer it to a serving bowl.
  7. Add pomegranate seeds and finely chopped coriander to the bowl.
  8. Add the cauliflower and chickpeas, along with the chopped masala, lime juice, salt and a tablespoon of oil. Mix together using clean hands sprinkle over another pinch of chopped masala just before serving.

Recipes using Cauliflower as the STAR ingredient Cauliflower Recipes. Cauliflower is one of the most favorite winter vegetables in India. A variety of cauliflower is found around the world. The colors varying from white, red, green and purple! The head of the cauliflower is used in different Indian cauliflower recipes.

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