gobi manchurian gravy recipe | cauliflower manchurian gravy recipe with detailed photo and video recipe. a popular indian street food recipe which is an adaptation to popular chinese manchurian cuisine. manchurain gravy recipes are typically served with other indo chinese cuisine rice recipes as a side dish or a gravy.
i have shared the gobi manchurian dry recipe which is my all time favourite recipe in indo chineese cuisine. however gobi manchurain gravy recipe is my husband’s favourite recipe and he likes it when served with fried rice or schezwan fried rice. hence whenever i prepare gobi manchuri, i make sure to prepare both dry and gravy variants. moreover the manchurian recipes served in restaurants, always contains msg which enhances the taste. however i refrain adding it due health related concerns, however some argue that it is a misconception.
furthermore, some important tips and suggestions for a perfect gobi manchurian gravy recipe. firstly, always wash and boil the gobi florets in water before deep frying it with batter. this will ensure to remove impurities and insects between the gaps. secondly, i have used the combination of chilli sauce + tomato sauce for sweet, tangy and spicy taste. where as only chilli sauce can be used if one does not like the tangy taste. finally, i have not added ajinomoto salt in this recipe. while ajinomoto salt may increase the taste, but it is considered as unhealthy.
finally i would like to highlight my other indo-chinese cuisine recipes collection with this post. particularly, paneer manchurian, veg manchurian, chilli potato, chilli paneer, veg manchow soup and spring dosa recipe. in addition do visit my other recipes collection board like,
video recipe of gobi manchurian gravy recipe:
recipe card for gobi manchurian gravy recipe
gobi manchurian gravy recipe | cauliflower manchurian gravy recipe
Ingredients
for batter:
- ½ cup maida / plain flour / refined flour
- 2 tbsp corn flour
- 1 tbsp ginger-garlic paste / adrak-lasun ki paste
- 1 tsp kashmiri red chili powder / lal mirch powder
- salt to taste
- 1 tsp soy sauce
- water as required, to prepare batter
- 2 cups gobi / cauliflower, florets - boiled 1 minute
- oil for deep frying
for gravy:
- 2 tsp oil
- 2 cloves garlic / lasun, finely chopped
- ½ cup spring onions, finely chopped
- 1 tbsp chili sauce
- 1 tbsp tomato sauce
- ½ tsp pepper, crushed
- 1 tbsp soy sauce
- 1 tbsp vinegar
- salt to taste
for cornflour water:
- 2 tsp cornflour
- 1 cup water
Instructions
- firstly, in a large mixing bowl take maida and corn flour.
- further add ginger garlic paste, chili powder, salt and soy sauce.
- add water as required and make a smooth batter.
- now add in boiled gobi florets and deep fry in hot oil till they turn golden brown.
- drain off the gobi over a kitchen towel to remove excess oil. keep aside.
- in a large kadai heat oil and saute garlic on high flame.
- further saute spring onion and capsicum.
- additionally add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
- mix well and saute for a minute.
- add corn flour water and stir well till they turn translucent.
- additionally, add fried gobi.
- mix gently making sure the sauce has coated well uniformly.
- finally, transfer to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
how to make gobi manchurian gravy with step by step photo:
gobi manchurian recipe:
- firstly, in a large mixing bowl take maida and corn flour.
- further add ginger garlic paste, chili powder, salt and soy sauce.
- mix well making sure the spices are combined well.
- further add water as required and make a smooth batter.
- add more water if required and prepare smooth flowing consistency batter.
- now add in boiled gobi florets (boil florets for a minute).
- dip the gobi in batter completely.
- further, deep fry in hot oil. you can also shallow fry or bake for 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.
manchurian gravy recipe:
- firstly, in a large kadai heat oil and saute garlic on high flame.
- further saute spring onion for a minute.
- also add capsicum and continue to saute till they slightly change colour.
- additionally add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
- mix well and saute for a minute.
- add corn flour water. to prepare corn flour water mix 2 tsp of corn flour with 1 cup of water.
- give a good mix.
- get to a boil by mixing continuously and also check for consistency.
- the gravy slightly thickens and turns translucent.
- additionally, add fried gobi.
- mix gently making sure the sauce has coated well uniformly.
- finally, transfer gobi manchurian gravy to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
notes:
- firstly, adjust the consistency of gravy by increasing the cornflour water.
- also add red colour to make gravy more bright and colourful like served in restaurants.
- additionally, add green chili to make gobi manchurian gravy more spicy.
- finally, gobi manchurian gravy taste great when served hot.
Hi
All u r recipes r great. I really love the way u present. All went well with this Gobi Manchuria except gravy is very sour. Can u tell me what to do?
Thanks a lot Lakshmi. The only reason I can imagine your gravy turning sour is due to to vinegar. there is no other ingredient which would make it sour. did you use white vinegar? did you use 1 tbsp or 1 tsp vinegar?
woww soo yummy
thanks a lot
nice recepie
thanks a lot sangita
Excellent, Easy to cook. Just loved
thanks a lot Sunitha
Nice , thank you
Hello,
All your recipes are excellent and I feel easy to cook.
And in this recipe shall we do with baby corn instead of cauliflower? Any ingredient to be changed?
i have already shared the baby corn version too http://hebbarskitchen.com/baby-corn-manchurian-dry-recipe/
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