Gobi manchurian gravy recipe

Gobi manchurian gravy recipe – Crispy, deep fried cauliflower florets are added into spicy indian chinese flavored gravy.

Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

There are many different varieties of manchurian recipes. I have already shared the veg manchurian and today I am making the same with gobi. For both, gravy is made similarly.

Here the batter coated cauliflower florets are deep fried. They are very crispy and tasty that I couldn’t resist myself from munching few of them as such before I make and add to the gravy.

Never fry gobi ahead of time. It should be fried, added to the sauce and served immediately.

Once fried and let them sit idle then they becomes soft and soggy. Also same goes when added to the gravy. So it must be served right away to get the best taste and texture of it.

To make the gobi extra crispy, you need to double fry them. This is how gobi manchurian is made in restaurants.

Of course double frying (meaning frying two times) will absorb more oil. That’s why I do not prefer this method while making at home. Rather I would make and serve right away to enjoy the crispness.

Check out more indo chinese recipes
Schezwan fried rice  //  Veg manchow soup  //  Chilli garlic noodles


How to make gobi manchurian gravy recipe (Step by Step Photos):


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1) Separate the cauliflower florets into bite size pieces and rinse well. I prefer the medium sized florets unlike huge sized we get in restaurants. Bring around 4 cup of water to rolling boil on medium-high heat. Add big pinch of salt. Once it starts boiling, add florets. Cook for 2-3 minutes only.

2) Immediately drain the excess water and keep the florets into colander. Let the excess water drain out.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

3) For making batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.

4) Make smooth batter by adding about 4-5 tablespoons of water.
Making batter for gobi manchurian

5) Heat the oil in a pan on medium heat for deep frying. Once oil is hot, dip the florets into the batter.

6) And add into the hot oil. Do not overcrowd the pan, fry in batches.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

7) Keep moving and turning till they get golden brown and crispy from all around.

8) Drain the excess oil using slotted spatula and remove it to paper towel lined plate. Repeat the frying process for rest.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

9) Now to make cornstarch slurry, take cornstarch in a bowl.

10) Add ½ cup of water and make lump free batter. Keep it aside.
cornstarch slurry

11) For making gravy, heat 1 tablespoon of oil in a pan on medium heat. Once hot add chopped ginger, garlic, green chili and celery.

12) Saute for a minute or till the raw smell of ginger garlic goes away.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

13) Now add spring onions’ white part. Mix and cook for one minute.

14) Add salt, pepper and red chili flakes.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

15) Stir well to combine.

16) Add soy sauce and sugar.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

17) Also add water to make gravy and bring it to a boil.

18) Now stir the cornstarch slurry first since this flour has tendency to settle down at the bottom. Then add to the gravy.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

19) Let it come to a boil and simmer for few minutes or till it thicken as per you liking consistency. Keep in mind that gravy will thicken more till the time of serving so keep little thin.

20) Now add fried gobi,
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

21) and spring onion greens. Mix well and turn off the stove.

22) Lastly add vinegar and stir.
Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

Remove it to a serving bowl, garnish with spring onion greens and serve.

Serving suggestion: Gobi manchurian gravy can be served with steamed rice or fried rice. It can be served on side with noodles too.

Gobi manchurian gravy recipe (How to make gobi manchurian gravy)

Gobi manchurian gravy recipe (How to make gobi manchurian gravy)
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Gobi manchurian gravy recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indo Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 2 servings
Calories 436 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For gobi manchurian recipe:

  • 1 ½ cups Cauliflower (gobi) florets
  • 4 cups Water for cooking florets
  • 3 tablespoons All purpose flour (Maida)
  • 2 tablespoons Corn flour (corn starch)
  • Salt to taste
  • teaspoon Black pepper powder or to taste
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • 4-5 tablespoons Water for making batter
  • Oil for deep frying

For gravy:

  • 1 tablespoon Corn flour (corn starch)
  • ½ cup Water to add into cornstarch to make slurry
  • 1 tablespoons Oil
  • 2 teaspoons Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 1 Green chili chopped finely
  • 1 tablespoon Celery chopped finely
  • 2 tablespoons Spring onion (green onion or scallion) White part, chopped
  • Salt to taste
  • ¼ teaspoon Black pepper powder or to taste
  • ¼ teaspoon Red chilli flakes
  • 1 tablespoon Soy sauce
  • ½ teaspoon Sugar
  • 1 cup Water for gravy
  • 1 ½ teaspoons White distilled vinegar
  • ¼ cup Spring onion (green onion or scallion) Green stalk, chopped

Instructions

Cooking and frying the gobi:

  1. Bring around 4 cup of water to rolling boil on medium-high heat. Add big pinch of salt. Once it starts boiling, add cauliflower florets. Cook for 2-3 minutes only.
  2. Immediately drain the excess water and keep the florets into colander.
  3. Let the excess water drain out.
  4. For making batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.
  5. Make smooth batter by adding about 4-5 tablespoons of water.
  6. Heat the oil in a pan on medium heat for deep frying.
  7. Once oil is hot, dip the florets into the batter and add into the hot oil. Fry in batches.
  8. Keep moving and turning till they get golden brown and crispy from all around.
  9. Drain the excess oil using slotted spatula and remove it to paper towel lined plate.
  10. Repeat the frying process for rest.

Making gobi manchurian gravy recipe:

  1. To make cornstarch slurry, dissolve 1 tablespoon of cornstarch into ½ cup of water. Keep it aside.
  2. Heat 1 tablespoon of oil in a pan on medium heat.
  3. Once hot add chopped ginger, garlic, green chili and celery. Saute for a minute.
  4. Now add spring onions’ white part and cook for one minute.
  5. Add salt, pepper and red chili flakes. Stir well to combine.
  6. Add soy sauce and sugar.
  7. Also add water to make gravy and bring it to a boil.
  8. Now stir the cornstarch slurry first then add to the gravy.
  9. Let it come to a boil and simmer for few minutes or till it thicken as per you liking consistency. Now add fried gobi and spring onion greens. Mix well and turn off the stove.
  10. Lastly add vinegar and stir.

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts
Gobi manchurian gravy recipe
Amount Per Serving
Calories 436 Calories from Fat 316
% Daily Value*
Total Fat 35.1g 54%
Saturated Fat 2.7g 14%
Trans Fat 0.1g
Sodium 789mg 33%
Potassium 412mg 12%
Total Carbohydrates 28.1g 9%
Dietary Fiber 4.1g 16%
Sugars 3.8g
Protein 4.9g 10%
Vitamin A 4%
Vitamin C 68%
Calcium 6%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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