Gobi Manchurian – 2 Ways (Crispy Cauliflower Manchurian Dry and Gravy)

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Gobi Manchurian is a popular Indian-Chinese recipe of fried cauliflower florets tossed in a spicy, sweet & umami sauce. There are two ways to make this dish and you get the awesomeness of both in this post.

gobi manchurian dry recipe, dry gobi manchurian recipe

  1. Crispy Gobi Manchurian Dry 
  2. Gobi Manchurian Gravy (With Sauce) 

Both the recipes taste good. You can choose any recipe depending on whether you prefer a spicy crispy appetizer snack or the gravy recipe that can be served with a Chinese main course.

The Classic Gobi Manchurian

In Hindi ‘Gobi’ means Cauliflower. ‘Manchurian’ stands for the Manchurian sauce which is made with sautéed spring onions (scallions), capsicum (bell pepper), green chillies, ginger and garlic in a mix of soy sauce, tomato ketchup and chilli sauce.

In simple words, the Classic Gobi Manchurian is made with batter coated, fried, crispy cauliflower florets tossed in this spicy, sweet, hot and umami manchurian sauce.

The addition of tomato ketchup gives the manchurian sauce sweet notes and makes it different from the chilli sauce which we make for Chilli Gobi or Chilli Paneer. More amount of green chillies are added in Chilli Gobi as compared to Gobi Manchurian.

As I have mentioned above there are two ways to make this recipe. The dry version can be had as a starter or appetizer snack. The gravy version can be served with steamed rice, vegetable fried rice or noodles.

Fairly easy to prepare, my recipes are not very spicy like the Indian restaurants or the street versions. If you want, you can add more of the ginger, garlic and green chilies and increase the spice and heat in the dish.

About this Dry Gobi Manchurian Recipe

  1. Pan Fried: To cut down the fat, I have not deep fried the gobi florets. It does reduce the crispness, though. But as a healthier option, I have pan fried the gobi florets. If you prefer, you can deep fry the batter coated cauliflower florets for more crispiness. Pro Tip: To make the florets more crispy, chop them in small sizes and deep fry.
  2. Color: The gobi manchurian dry that we get outside has a good amount of red color added to the batter. Here, no artificial colors are added. To get an orangish color, you can increase the amount of Kashmiri red chili powder or deghi mirch. This will also add some heat and a smoky flavor.
  3. No MSG or Ajinomoto: I never add Ajinomoto in any Indian-Chinese recipes that I make at home. If you prefer to get a street style taste, then you can add a pinch of it.
  4. Soy sauce – Use naturally fermented soy sauce if possible. You can even use Bragg Liquid Aminos or Tamari. Do use a good quality soy sauce.
  5. Serving Suggestions:  I serve this gobi manchurian with roti (Indian flat bread) as we prefer it this way. You can can even have this dish as a starter snack with a dipping sauce like schezwan sauce or even red chili garlic chutney or tomato ketchup. You can also wrap it in a thin roti or tortilla or naan or pita bread and top with some shredded carrots, cabbage and onions along with some sauce.

How to make Gobi Manchurian Dry

Preparation

1. Firstly chop or break the gobi (cauliflower) in medium size or small florets. Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. Cover and let the cauliflower florets get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

gobi florets for gobi manchurian dry recipe

2. In a bowl mix together the ingredients for making the batter – 1 cup all purpose flour, 4 tablespoon corn starch, ¼ teaspoon black pepper powder, ¼ to ½ teaspoon kashmiri red chilli powder,1 teaspoon soy sauce and salt as per taste.

ingredients for gobi manchurian recipe

3. Add 1 cup + 1 tablespoon water and whisk to make a smooth batter without any lumps.

batter for dry gobi manchurian recipe

4. Dip each cauliflower floret in the batter.

gobi in batter - making gobi manchurian recipe

Pan Frying Cauliflower Florets

5. Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tablespoons oil. Later I have not added any oil while stir-frying the spring onions etc. You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying does take some time, so patience is the key.

fry gobi florets - making gobi manchurian recipe

6. When one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. Flip for a couple of times more, so that the florets are evenly fried and light golden.

frying gobi florets - making gobi manchurian recipe

7. Drain the fried cauliflower florets on a kitchen paper towel.

gobi florets - making gobi manchurian dry recipe

Making Gobi Manchurian Dry

8. No need to add any oil again. In the same pan, add 3 teaspoons finely chopped ginger, 3 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chillies. Sauté for some seconds.

making gobi manchurian masala

9. Then add the ¾ cup chopped spring onion whites (scallion whites) and ½ cup finely chopped capsicum (green bell pepper). Increase the flame and stir fry till the capsicum is half cooked or almost cooked. If using celery, then add at this step. You can add about ½ tablespoon of finely chopped celery.

making gobi manchurian dry recipe

10. Add 1.5 tablespoon light soy sauce or ½ to 1 tablespoon soy sauce you can also add as per your taste. Also add 1 tablespoon tomato sauce or add as required and ¼ to ½ teaspoon black pepper powder. Mix and stir.

preparing dry gobi manchurian recipe

11. Add the pan-fried cauliflower florets.

how to make gobi manchurian dry recipe

12. Mix very well ensuring that the spiced sauce coats the cauliflower florets well. Lastly, add 1 teaspoon rice vinegar or ½ teaspoon white vinegar or apple cider vinegar and stir well. Switch off the flame. Mix in the chopped spring onions greens or garnish with them while serving.

making gobi manchurian dry recipe

Serve Dry Gobi Manchurian as a snack or as a side dish with steamed rice or veg fried rice or schezwan fried rice or cabbage fried rice or mushroom noodles or plain noodles.

gobi manchurian recipe, gobi manchurian dry recipe


Few more tasty recipes for you!

This recipe post is from the archives and has been republished and updated on 23 May, 2020.

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

This cauliflower manchurian dry is a popular Indian recipe of pan fried cauliflower florets coated with a spicy sauce.

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr


Cuisine Indo Chinese

Course: Snacks

Difficulty Level: Moderate


Servings 4

Units

for pan frying gobi florets

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Gobi Manchurian with Sauce

This recipe of Cauliflower Manchurian Gravy (with sauce) is slightly healthy and super delicious to taste. You simply can’t stop eating it.

When I make veg fried rice or simple fried rice without any veggies, I prepare this gravy version.

A slightly healthy cauliflower manchurian gravy

  1. Without Maida (All Purpose Flour) – For the batter, I have used whole wheat flour (atta). Instead of whole wheat flour, you can also use all-purpose flour (maida).
  2. No Deep Frying – I have shallow-fried the cauliflower florets in just enough oil. However you can deep fry them if you want. Another healthier option would be to air fry them.
  3. No MSG– In all the Chinese meals that I cook at home, I do not add msg (monosodium glutamate or ajinimoto). So is the case in this recipe. However, if you want you can add a pinch of it to get a restaurant-style taste.
  4. Soy sauce – I always use naturally fermented soy sauce and recommend the same to my readers. Do use a good quality soy sauce.

Making this gobi manchurian gravy does take some time as the cauliflower florets need to be fried first. Then a spicy, umami and sour gravy is made to which the fried cauliflower florets are added.

Frying cauliflower takes time but making the sauce or gravy is easy and does not take much time.

Gobi manchurian gravy pairs very well with some steamed rice or noodles or fried rice. Also excellent with some roti or naan or khasta roti or tandoori roti.

gobi manchurian gravy recipe

How to make Gobi Manchurian Gravy

Blanching Cauliflower

1. Firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. You will need 3 cups chopped cauliflower florets. Rinse them very well.

gobi to make gobi manchurian gravy recipe

2. Then in a bowl add enough hot boiling water.

making gobi manchurian gravy recipe

3. Add the cauliflower to the hot water so that all the cauliflower florets are immersed in the water. Let them get blanched in the water for about 10 minutes. Later drain all the water and keep the blanched cauliflower aside.

gobi to make gobi manchurian gravy recipe

4. When the cauliflower is blanching, you can prep the remaining ingredients like chopping ginger-garlic, chopping spring onions and getting the sauces ready.

making gobi manchurian gravy recipe

Making Batter for Frying Cauliflower

5. In a bowl take ¾ cup whole wheat flour, 3 tablespoons cornflour or corn starch, 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ tsp black pepper powder and 1 teaspoon soy sauce. Also add salt as required. Instead of whole wheat flour, you can also use all-purpose flour.

making gobi manchurian gravy recipe

6. Add ¾ cup water. if you have used all purpose flour (maida) then add about ½ to ⅔ cup water.

making gobi manchurian gravy recipe

7. Whisk to a smooth batter.

making gobi manchurian gravy recipe

8. Add the gobi florets in the batter. There should be no water in the gobi florets. So drain the gobi florets very well of all the water before adding them in the batter.

making gobi manchurian gravy recipe

9. Mix well.

making gobi manchurian gravy recipe

Shallow Frying Cauliflower

10. Heat 6 tablespoons oil in a pan or wok or kadai. When the oil becomes medium hot, coat the cauliflower florets well with the batter and add them in hot oil. Fry in batches. You can even deep fry gobi.

making gobi manchurian gravy recipe

11. When one side becomes light golden and lightly crisp, then turn over each cauliflower floret. Make sure the oil is hot or else while frying the cauliflower florets may start to stick to each other due to the cornflour.

making gobi manchurian gravy recipe

12. Turn them over a couple of times and fry till they are crisp and golden.

making gobi manchurian gravy recipe

13. Fry the batter coated cauliflower florets in hot oil. You can either deep fry or shallow fry. Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towel. Continue to fry the cauliflower florets in batches this way.

making gobi manchurian gravy recipe

Making Gobi Manchurian Gravy

14. When the gobi florets are frying, you can mix 1 tablespoon cornflour (corn starch) with 2 tablespoons water and place aside.

making gobi manchurian gravy recipe

15. In the same pan, there will be some oil. So no need to add more oil. Add only if all oil has been used up while frying gobi. Add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.

making gobi manchurian gravy recipe

16. Then add ½ cup chopped spring onions and 1 teaspoon finely chopped celery (optional). Celery can be skipped if you do not have it.

making gobi manchurian gravy recipe

17. Stir fry on a medium flame till the onions turn translucent. When the onions turn translucent, then add 2 tablespoons tomato ketchup.

making gobi manchurian gravy recipe

18. Add ½ tablespoon chili sauce (green or red). You can use either red chili sauce or green chili sauce.

making gobi manchurian gravy recipe

19. Add 1 tablespoon soy sauce.

making gobi manchurian gravy recipe

20. Mix well.

making gobi manchurian gravy recipe

21. Now add 1.5 cups water. You can add more or less water depending on the gravy consistency you want. For a thick gravy or sauce you can add 1 cup water.

making gobi manchurian gravy recipe

22. Mix again.

making gobi manchurian gravy recipe

23. Add ½ teaspoon black pepper powder.

making gobi manchurian gravy recipe

24. Stir and let this mixture come to a boil.

making gobi manchurian gravy recipe

25. Now stir the cornflour paste (as the cornflour settles down at the bottom) and add the cornflour paste in the pan.

making gobi manchurian gravy recipe

26. As soon as you add corn starch paste, mix very well so that no lumps are formed.

making gobi manchurian gravy recipe

27. Simmer for few minutes till the sauce thickens and the cornflour gets cooked. Its raw taste should go away.

making gobi manchurian gravy recipe

28. Now add the fried cauliflower.

making gobi manchurian gravy recipe

29. Mix the gravy well.

gobi manchurian gravy recipe

30. Season with salt as per taste. Do keep in mind that the tomato ketchup, soy sauce and chilli sauce already has salt in them. So add less salt.

gobi manchurian gravy recipe

31. Add ½ teaspoon sugar or add as required.

gobi manchurian gravy recipe

32. Add 1 teaspoon rice vinegar or regular vinegar to the gravy. Mix well.

gobi manchurian gravy recipe

33. Switch off the flame and add 2 tablespoon chopped spring onion greens.

gobi manchurian gravy recipe

34. Mix again.

gobi manchurian gravy recipe

35. Serve Gobi Manchurian Gravy. While serving you can garnish with a bit of spring onion greens. It goes well with steamed rice or veg noodles or fried rice or schezwan fried rice or hakka noodles. You can also serve it with flatbreads like chapati, parathas or bread or naan.

gobi manchurian gravy recipe

More delicious curry recipes !

  1. Paneer manchurian – sweet, sour, umami Chinese recipe of paneer manchurian gravy
  2. Cauliflower curry – a healthy and delicious gobi curry that goes very well with chapatis or rice.
  3. Cauliflower kurma – an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices.
  4. Cauliflower masala – creamy, delicious and lightly spiced restaurant style cauliflower curry.
  5. Veg manchurian recipe – this veg manchurian gravy is a super tasty and popular Chinese recipe

This healthy and tasty chinese gobi manchurian with sauce is a saucy, umami and spicy recipe. A Vegan Cauliflower Manchurian Gravy made without maida and without deep frying.

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins


Cuisine Indo Chinese

Course: Main Course


Servings 4

Units

for making gobi manchurian gravy

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