Gobi Manchurian

August 4, 2015 Dals/Gravies  12 comments

Gobi Manchurian is a popular Indo – Chinese recipe. It is found in most of the Indian restaurant’s menu. This can be made as a gravy or dry version which can be had as a starter. This Gobi Manchurian is a gravy version that goes well with Vegetable Pulao, Jeera Rice or rotis/naan.

For me the biggest problem in making this Gobi Manchurian recipe is – I have to literally hide the fried cauliflower pieces from Chotu and hubby. Else by the time I finish making the gravy, there will be nothing left!!

Now to the recipe…

 

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[Preparation Time-15 mins : Cooking Time- 30 mins]

Ingredients:

  • Cauliflower – 1 medium sized
  • Oil – 2 tbsp + to deep fry
  • Turmeric powder – a pinch

For the Batter:

  • Maida – 4 tbsp
  • Corn flour – 1.5 tbsp
  • Rice Flour – 1 tbsp
  • Ginger-Garlic paste – 1 tsp
  • Salt – little
  • Chilli powder – 1/2 tsp

For the gravy sauce:

  • Onion – 1 small
  • Capsicum – 1/2 or 1 small
  • Garlic pods – 3 to 4 cloves (finely chopped)
  • Tomato chilli sauce – 2 tbsp (see tips)
  • Soya Sauce – 1 tbsp
  • Corn flour – 1 tbsp (see tips)
  • Spring Onion – 2-3 tbsp (chopped)
  • Salt – as needed
  • Pepper powder – 1/2 tsp

 

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Method:

  • Clean and cut the cauliflower into florets. Boil water and add the cauliflower florets, a pinch of salt and turmeric powder. Cook them until they are half cooked. Drain in a colander and keep this aside.

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  • Take all the ingredients mentioned under “for the batter” in a wide bowl. Add very little water and make a thick paste. Add the mixed cauliflower florets to the batter and let it marinate for 15-20 mins.

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  • Heat a pan with oil and deep fry the marinated cauliflower pieces in medium flame until golden brown and crispy. Drain in paper towels. Now for the gravy heat a pan and add oil. Add finely chopped garlic and saute until the raw smell goes off. Add finely chopped onion and saute.

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  • Add capsicum cubes and saute for a minute. Let them stay crunchy. Add both the sauces fried cauliflower pieces and mix well. Let it boil for a minute.

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  • Add the batter that is left behind after marinating the cauliflower pieces to the above. Add pepper powder and chopped spring onion. Switch off the flame.

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Gobi Manchurian is ready!!

Serve hot with pulao or roti.

 

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Tips:

  1. Do not saute onion and capsicum for a longer time. They must remain crunchy.
  2. For the gravy, u can finally add a tbsp of corn flour mixed with water. I just used the left-over batter instead.
  3. U can use a combo of tomato sauce, chilli sauce and soya sauce. I used tomato chilli sauce, so skipped the tomato sauce.
  4. Add salt carefully as we are adding it in various steps. Moreover the sauces have salt too.
  5. Make the manchurian sauce and keep it ready. Finally add the fried cauliflower before serving. It will become soggy if left in the sauce for a long time.
  6. For a dry version, do not add cornflour water finally. Rest of the steps remains the same.

12 comments to Gobi Manchurian

  • Soma Prabhakaran  says:

    I will surely try this recepie looks yumm… Also wanted to ask can i make paneer Manchurian following the same recepie.

  • marudhuskitchen  says:

    perfect manjurian recipe

  • veena  says:

    perfect side for fried rice and noodles

  • Sona  says:

    This is my favorite Indo Chinese dish.. Looks lipsmacking!!!

  • Sathya @Mykitchenodyssey  says:

    Wow !! gobi manchurian is looking great..

  • Nalini Somayaji  says:

    Lovely delicious , inviting ..gobi manchurian…..love them…

  • sharada seetharaman  says:

    Very nice step by step narration with clear pictures. Very tempting to make and also eat !. Great going ..

  • Anu-My Ginger Garlic Kitchen  says:

    I love Gobi Manchurian, and this one looks super inviting and delish, Sundari! YUM!

  • Traditionallymodernfood  says:

    Wow perfectly made Manchurian..love it

  • Praba Bubesh  says:

    very tempting side dish for fried rice..looks soo good..

  • indhu  says:

    Wow!I will try…it’s look yummy.

  • John  says:

    I love gobi Manchurian and I certainly did not not know that it is so easy to Cook, Headin to the kitchen and trying it as soon as possible. Thank you for this recipe.

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