Gobi Manchurian
Indulge in the delightful flavors of Gobi Manchurian, a beloved Indo-Chinese dish featuring crispy fried cauliflower coated in a tantalizing blend of spicy and tangy Manchurian sauce. This versatile dish can be served as an appetizer or as a main course with noodles or fried rice, making it the perfect addition to your lunch or dinner menu. Plus, with detailed instructions and useful tips in this recipe, everyone can make this restaurant-quality dish in no time.
Servings: 6
Calories: 155kcal
Ingredients
- 1 medium cauliflower
For the batter:
- 6 tablespoon all-purpose flour
- 4 tablespoon cornstarch
- 1 teaspoon white pepper
- Salt to taste
- 1 teaspoon red chili paste see notes
- 1 tablespoon ginger garlic paste
- 1 tablespoon dark soy sauce
- Oil for deep-frying
For the Manchurian gravy/sauce:
- 2 tablespoon oil
- 1 inch ginger finely chopped
- 3 cloves garlic finely chopped
- ¼ cup scallion finely chopped
- 1 small onion finely chopped
- 1 small carrot finely chopped
- ¼ cup bell pepper finely chopped
- 1 tablespoon red chili paste
- 2 tablespoon tomato ketchup
- 2 tablespoon dark soy sauce
- 1 tablespoon vinegar
- 2 cups vegetable stock
- 1 tablespoon cornstarch
- 1 teaspoon white pepper
- Salt to taste
- 2 tablespoon green onions
Instructions
Frying the cauliflower florets:
- Boil water in a large stockpot. Once it comes to a rolling boil, add 1 teaspoon salt.
- Add the cauliflower florets and let it simmer for 4 minutes.
- Strain the cauliflower and let it cool completely.
- Combine all the ingredients to make the batter in a bowl - flour, cornstarch, red chili paste, ginger garlic paste, white pepper, and salt.
- Slowly add water and make a smooth and lump-free batter.
- Heat oil for deep-frying.
- Dip the blanched cauliflower in the batter and deep fry until they are crispy and golden. Set aside.
Making the Manchurian gravy/sauce:
- Heat oil in a large wok/kadhai. Add ginger, and garlic and saute for a few seconds.
- Add scallions, onion, bell peppers, and carrots. Stir fry for 2-3 minutes.
- Add red chili paste, tomato ketchup, dark soy sauce, and vinegar. Mix well.
- Add vegetable stock and bring to boil.
- Meanwhile, mix 1 tablespoon of corn flour in ¼ cup of water to make a slurry.
- Add the slurry to the sauce. Add salt and pepper, and mix well.
- Let it simmer until the gravy thickens slightly.
- Add the fried cauliflower florets and mix well. Simmer for 2-3 minutes.
- Garnish with green onions and serve hot.
Notes
Red chili paste is a common ingredient in Indo-Chinese cooking and is made using dried chilies. To make it, soak one cup of dried chilies in hot water for 15-20 minutes. Drain the water and add ¼ cup vinegar. Grind it into a smooth and thick paste (add a little water if needed). You can use the water in which the chilies were soaked for grinding.
See the tips section above for useful tips to make this dish.
Nutrition
Calories: 155kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 900mg | Potassium: 426mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1848IU | Vitamin C: 58mg | Calcium: 41mg | Iron: 1mg