Honey Gobi / Cauliflower in Tangy Honey Sauce

 
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Cauliflower is one versatile vegetable. Cook it anyway you like and you will love the final dish. Of course I’m assuming that you like the basic flavor of this creamish – greenish vegetable. I first tasted ‘Honey Gobi’  long time back in Chandigarh  (India) and it was love at first bite. Like any other Indo-Chinese food, it’s not easily available in local restaurants here in U.S. Last Christmas, I tried to recreate this dish. My family liked it and so I’m sharing the recipe. I hope you enjoy it. If you have a better recipe for this dish please email me or share in the comments section.



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Serves: 6
Level: Easy
Cooking Time: 20 minutes
Ready In: 30 minutes
Course: Appetizers
Cuisine: Indo – Chinese

 

Ingredients

 

1 medium Cauliflower, you should get about 18 medium sized florets from it
5 tablespoons APF / Maida
¼ teaspoon salt and black pepper each
¼ cup water
Oil for deep frying

 

For sauce/ gravy
 
1 teaspoon oil
1 tablespoon grated ginger
1 tablespoon minced garlic
½ cup water
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red chili flakes ( optional )
1 tablespoon soy sauce
1 tablespoon vinegar
2 tablespoons tomato ketchup
1 tablespoon chili sauce
½ tablespoon corn starch
½ cup water
⅓ cup honey
1 teaspoon white sesame seeds for garnish

 

 

Directions

Mix APF, salt, pepper and water and make a thick batter. Soak all the florets in this batter for 3-4 minutes.
 
 
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Meanwhile, heat oil in a frying pan for deep frying. Fry all the batter dipped cauliflower florets until golden brown. Don’t over cook. Use a thick paper towel to absorb extra oil from fried florets.
 
 

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To make the sauce, heat oil in a small pan and add ginger garlic. Saute for a minute on high flame. Now add water and rest of the ingredients except honey and sesame seeds. Once the water mixture boils , add honey and let it boil one last time. Pour this sauce over fried florets, garnish with sesame seeds and ENJOY 🙂
 
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