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gobi manchurian gravy recipe
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5 from 314 votes

gobi manchurian gravy recipe | cauliflower manchurian gravy recipe

easy gobi manchurian gravy recipe | cauliflower manchurian gravy recipe
Course snacks
Cuisine indo chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Servings


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


  • 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.