Simple Way to Make Any-night-of-the-week Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hello everybody, it’s me, Dave, welcome to my 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 will make it a bit unique. This is gonna smell and look delicious.

Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I’ve loved my entire life.

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

The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):

1. Take 1 medium cauliflower (about 650g)
2. Prepare 1 can chickpeas (400 g)
3. Prepare 1/2 of cucumber
4. Prepare seeds of 1/2 a pomegranate
5. Take 20 g fresh coriander
6. Take 1 1/2 tablespoon chat masala
7. Make ready Juice 1/2 lime
8. Make ready 1/2 teaspoon salt

Instructions 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.

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