Gobi Manchurian Recipe with Gravy: Learn how to make Gobi Manchurian with Gravy, a popular and much-loved Indian-Chinese vegetarian recipe. The dry version of Gobi Manchurian is crispy and delicious, often served as a starter while Gobi Manchurian in gravy form is a great side dish for Indian Fried Rice and Indo-Chinese Noodles.
Ingredients2 cups of cauliflower (gobi) florets
1 cup of oil, for frying (+ 1 tbsp for sauce)
For the batter:1/2 cup of maida or plain flour
1/3 cup of corn flour (corn starch)
1 tsp of minced ginger
1 tsp of minced garlic
1/4 tsp of pepper powder
A pinch of red chilly powder
Salt
For the sauce:1/2 cup of cubed capsicum (green bell pepper)
1/2 cup of cubed onions (purple, not white)
1 tsp of soya sauce
1/2 tsp of green chilli sauce (optional)
1 tsp of tomato sauce or ketchup
1 tsp of ginger garlic paste
Chopped spring onions or coriander leaves for garnish
Method- First step is to boil the gobi florets in salted water. It’s important not to overcook them though, make sure the pieces are cooked yet firm and hold their shape. Drain in a colander once done and set aside.
- While the gobi is cooking, you can make the batter. Mix together the ingredients under “for the batter” and add salt. The consistency, again, is important.
- Make sure it’s loose enough to coat your cauliflower florets but also drips a bit and doesn’t stick on in a thick layer. The below pictures should give you an idea.
- Drop the batter-covered gobi in hot oil and fry until golden brown. Taste-test one piece to make sure the flavours are all fine and there’s enough salt, just be careful not to snack on them all!
- Keep the fried gobi pieces on a plate lined with a paper towel until needed.
- Time to make the sauce now. Heat 1 tbsp oil in a pan and add the onions, capsicum (please pretend that my giant green chillies are capsicum), and ginger garlic paste. Saute until the onions and capsicum turn soft and pink. The goal is to keep this way and not let them overcook, roast, etc.
- Next, turn heat to high and add the sauces – soya sauce, tomato sauce, and green chilli sauce (if using). Saute briskly until they are mixed well, about a min. Lower heat down again.
- Add the fried gobi pieces along with 1 cup water. You can add salt in the very end since the soya sauce has salt and you have already salted the fried pieces. When the water comes to a slow boil, remove from flame and set aside. The sauce will thicken further on sitting.