Name: Gobi (Cauliflower) Manchurian Gravy recipe by Ankita Agarwal at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: For Gobi Manchurian: 1/2 Medium Size Cauliflower; 3 Tablespoon All purpose flour; 3 Tablespoon Cornstarch; 1 tsp grated green chili; 1 tsp grated ginger; 1/4 tsp black pepper powder; 1/8 tsp red chili powder; 1 tsp salt (or as required); 1/2 cup water (or as Required); Oil for deep frying; For the Gravy: 1 tablespoon oil; 1/2 tsp grated ginger; 1/2 tsp grated green chili; 1 tsp salt (or as required); 1/4 tsp black pepper powder; 1 medium size onion finely chopped; 1 small size bell pepper finely chopped; 1 small size red bell pepper finely chopped; 1 1/2 table spoon cornstarch; 2 tbsp Red chili sauce; 2 tbsp tomato ketchup; 1 1/2 tbsp soya sauce; 1 tsp chili vinegar/vinegar; 2 cups water (or as required); Some Spring onions finely chopped; Some cilantro leaves for Garnishing

ABOUT Gobi (Cauliflower) Manchurian Gravy RECIPE

Gobi Manchurian is popular indo-chinese recipe which is super delicious, spicy and savory in taste. It is tempting combination of deep fried cauliflower florets which are simmered in indo-chinese style gravy which has lots of flavors.

Ingredients Serving: 3

For Gobi Manchurian: 1/2 Medium Size Cauliflower
3 Tablespoon All purpose flour
3 Tablespoon Cornstarch
1 tsp grated green chili
1 tsp grated ginger
1/4 tsp black pepper powder
1/8 tsp red chili powder
1 tsp salt (or as required)
1/2 cup water (or as Required)
Oil for deep frying
For the Gravy: 1 tablespoon oil
1/2 tsp grated ginger
1/2 tsp grated green chili
1 tsp salt (or as required)
1/4 tsp black pepper powder
1 medium size onion finely chopped
1 small size bell pepper finely chopped
1 small size red bell pepper finely chopped
1 1/2 table spoon cornstarch
2 tbsp Red chili sauce
2 tbsp tomato ketchup
1 1/2 tbsp soya sauce
1 tsp chili vinegar/vinegar
2 cups water (or as required)
Some Spring onions finely chopped
Some cilantro leaves for Garnishing

Instructions

Clear cauliflower and cut into florets. Wash it and drain it properly. Heat oil in a pan for deep frying.
In the mean time take a bowl add maida, cornstarch, ginger, green chili, salt, black pepper, red pepper and mix well. Add water and make a batter. Batter should be neither thick nor watery.
When the oil is hot then add all florets into batter and coat well with the help of spoon.
Now drop florets into oil and deep fry on medium gas until they turn golden brown. Take out florets on an absorbent paper.
Now for the gravy:
Heat 1 tbsp oil in a pan. Add green chili and ginger. Stir it for a few seconds. Add black pepper powder and salt. Add onion, green bell pepper, red bell pepper and some spring onions. Saute for 1-2 minutes on medium gas.
In the mean time take a bowl, add cornstarch, soy sauce, chili sauce, ketchup and mix well.
Add this mixture into the pan, add around 2 cups of water and cover with lid. Cook it for 3-4 minutes on medium gas. (If you think gravy is thick you can add more water and also adjust salt and sauces)
Add cauliflower florets and cook it for 1-2 minutes. Add vinegar and mix well. Turn off the gas.
Garnish with spring onions and cilantro. Serve hot with Hakka noodles or veg fried rice. Enjoy.

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