Boil water in a kettle. Add cauliflower florets in a pot, add in the haldi and pour the water from kettle over it. Cover the pot and let it sit for 7 mins.
Now, drain off the water. To the boiled florets add in the spices under Gobi 65 to mix. Pour water to form a paste. Let it rest 2 mins.
It must then be fried - deep in oil or air fried. You can alternatively bake the marinated florets in the oven. Stop here for Gobi 65. Serve hot.
For the gravy version, take a wok. Add in oil. Add in cumin seeds. Now, toss in onions, ginger garlic paste and the bell peppers. Roast them well in a low flame. Add salt, deghi mirch, garam masala, kasoori methi and toss well. Once the veggies are well roasted, add in tomato ketchup, chilli sauce, light soy sauce and dark soy sauce along with vinegar. Let the sauces simmer for 2 mins on low-medium heat.
Add in the Gobi 65 and mix well. Now, add in water to the amount of gravy that you prefer.
Finally, add the corn flour water mixture. This thickens the gravy. Top up with diced green onions and a wedge of lemon on the side. Enjoy with rice or breads.
