Gobi/cauliflower Manchurian gravy is a popular indo Chinese starter and a side dish of india. Gobi Manchurian made from cauliflower florets. Primarily, there are two forms of this recipe gobi Manchurian dry and Manchurian with gravy. Both are prepared with the same ingredients as gobi florets, corn flour, soy sauce, vinegar but it differs from corn flour gravy. This recipe has a gravy which is my all-time favorite recipe in indo chinese cuisine. I love to have it with fried rice. When I prepare Gobi Manchurian, I make sure to prepare both variants dry and gravy. In the restaurants, most of Chinese recipes always contain msg which only enhances the taste but not good for health related concerns. However, some say that it is a misconception.
To make gobi balls does take some time because the cauliflower florets needs to fry first but to make gravy is simple and does not take much time.
There are some important tips to make a perfect Gobi Manchurian gravy recipe.
First, nicely wash gobi and bring to boil the gobi florets in water before deep frying. This will helps to remove impurities and insects between the gaps.
Second, I am using here chilli sauce, tomato sauce and soy sauce for sweet, tangy and spicy taste. If you don’t like tangy taste then only add chilli sauce.
Last, I have not used ajinomoto salt in this recipe because ajinomoto salt may increase the taste, but it is considered as unhealthy.
Try this delicious and tasty recipe for your loved ones.
Gobi Manchurian
Print RecipeIngredients
- FOR BOILING - 1 Medium sized Cauliflower cut into florets
- Half tsp salt
- 1 ½ cups Water
- FOR BATTER - ¼ cup Maida or Plain flour
- 3 tsp Cornflour
- ¼ tsp Kashmiri Red chilli powder
- ½ tsp ginger garlic paste
- 1 tbsp milk
- ¼ tsp salt
- ½ cup water
- Oil for deep frying
- FOR MANCHURIAN SAUCE - 3 tbsp Oil
- 1 inch ginger, finely chopped
- 1tsp Garlic finely chopped
- 1 green chilli, slit
- ¼ cup spring onion, chopped
- ¼ onion, finely chopped
- ½ capsicum, sliced
- 2 tbsp tomato sauce
- 1 tsp chilli sauce
- 2 tsp vinegar
- 2 tsp soy sauce
- ¼ tsp black pepper, crushed
- Salt to tatse
Instructions
- Take a bowl, add flour along with 2 tbsp cornflour, ¼ tsp finely chopped ginger, garlic paste also add red chilli powder and salt to taste.
- Add 1table spoon of milk to it.
- Prepare a smooth batter with no lumps by adding ½ cup water.
- Next heat a pan, add 1 ½ cups water to boil the cauliflower florets for about 4 minutes. Do not overcook gobi.
- Drain off the water and pour 1 cup of ice cold water. With the help of cloth drain off florets and keep aside.
- Dip florets in the batter and then deep fry in hot oil. You can also shallow fry or bake for a more healthy option.
- Stir in between and fry till they turn golden brown.
- Finally, drain off the gobi over a kitchen towel to remove excess oil. keep aside.
- In a Kadhai, heat 3 tsp oil, sauté chopped ginger, garlic and green chilli for 1 minute.
- Also, saute ¼ onion and 2 tbsp spring onion on high flame.
- Further, add ½ capsicum and continue to saute till they slightly change in colour.
- Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
- Mix well and saute for a minute.
- Add water and let it boil. To prepare corn flour water mix 1 tsp of corn flour with ¼ cup of water, then add cornflower and let it dissolve.
- Mix until the gravy slightly thickens and turns translucent.
- Now add the cauliflower floret into this mixture. Boil for about two more minutes.
- Finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green.