Air fryer recipe · Sides
Dhaba Style Masala Gobi
Roadside-style spiced cauliflower with toasted whole spices and dry masala.
- 25 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 2.7 gprotein
- 7.4 gcarbs
- 7.6 gfat
- 3.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Turmeric1/2 tsp
- Coriander powder1.5 tsp
- Cumin seeds1 tsp
- Amchur (dry mango)1 tsp
- Mustard oil2 tbsp
Method
Toast the cumin
Warm the mustard oil until it just shimmers, then crackle the cumin seeds in it until fragrant and take it off the heat. Blooming the seeds in hot oil pulls their flavour out and carries it into the florets.
Mix the masala
Stir the turmeric, coriander powder, amchur and salt into the warm spiced oil to form a loose paste. The amchur adds the tangy, dry-mango edge that gives this gobi its dhaba-style character.
Coat the florets
Toss the cauliflower in the masala oil until every piece is evenly yellow-orange and glistening. Let it rest for ten minutes so the dry spices settle onto the surface and soak in rather than flaking off.
Spread out
Lay the florets in a single layer with breathing room around each one. Space lets the hot air roast them and crisp the edges, while crowding just steams them soft and dull.
Air-fry roasted
Air-fry at 190C for 17 min, shaking every six minutes, until the florets are tender inside with crisp, golden-brown edges. The regular shakes rotate them so they colour evenly instead of charring on one face.
