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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I’ve loved my entire life. They’re fine and they look wonderful.

In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow Indian-Style Cauliflower. By The Bon AppΓ©tit Test Kitchen. Photography by Maria del Mar Sacasa.

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

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

Indian cauliflower rice is just like regular rice but without all the carbohydrates. The whole spices in Indian cauliflower rice are essential to making this keto side dish a roaring success. Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. It is an annual plant that reproduces by seed.

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.

Typically, only the head is eaten - the edible white flesh sometimes called "curd".. From easy Indian Cauliflower recipes to masterful Indian Cauliflower preparation techniques, find Indian Cauliflower ideas by our editors and community in this recipe collection. Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Our Cauliflower Recipes section contains a variety of delectable cauliflower recipes. Cauliflower (Gobhi) helps in cancer prevention and detoxification process.

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