Gobi manchurian gravy recipe - Crispy, deep fried cauliflower florets are added into spicy indian chinese flavored 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
Step By Step Photo Instructions:
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.
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.
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.
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.
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.
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.
13) Now add spring onions’ white part. Mix and cook for one minute.
14) Add salt, pepper and red chili flakes.
15) Stir well to combine.
16) Add soy sauce and sugar.
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.
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,
21) and spring onion greens. Mix well and turn off the stove.
22) Lastly add vinegar and stir.
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.
Did you try this gobi manchurian recipe? I’d love to hear about it! Leave a review in the comment section below.
Gobi Manchurian Gravy
Ingredients
- 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
- ⅛ 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
- 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.
- Immediately drain the excess water and keep the florets into colander.
- Let the excess water drain out.
- For making batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.
- Make smooth batter by adding about 4-5 tablespoons of water.
- Heat the oil in a pan on medium heat for deep frying.
- Once oil is hot, dip the florets into the batter and add into the hot oil. Fry in batches.
- Keep moving and turning till they get golden brown and crispy from all around.
- Drain the excess oil using slotted spatula and remove it to paper towel lined plate.
- Repeat the frying process for rest.
- To make cornstarch slurry, dissolve 1 tablespoon of cornstarch into ½ cup of water. Keep it aside.
- Heat 1 tablespoon of oil in a pan on medium heat.
- Once hot add chopped ginger, garlic, green chili and celery. Saute for a minute.
- Now add spring onions’ white part and cook for one minute.
- Add salt, pepper and red chili flakes. Stir well to combine.
- Add soy sauce and sugar.
- Also add water to make gravy and bring it to a boil.
- Now stir the cornstarch slurry first then add to the gravy.
- 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.
- Lastly add vinegar and stir.
Prasenjit Paul
I followed the recepie, and the result comes as tasty manchurian.
Kanan
good to heat that Prasenjit. Thank you for the feedback
Uma
Just yesterday I searched for this recipe Lo! I got it now. I am going to try this .thank u Kanan .
Kanan
great. Happy cooking!!