Name: Gobi Manchurian Gravy recipe by Selvi Anand at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Corn flour 4 tablespoon; Maida/Refined Flour 2 tablespoon; Gobi/ Cauliflower 10- 15 florets; Ginger-Garlic paste 1 tablespoon; Ginger 1 tsp, finely chopped; Garlic 3 cloves, finely chopped; Oil 3 tablespoon; Spring onions 1/4 cup; Salt as required; Soya sauce 1 teaspoon; Tomato ketchup 2 teaspoon; Green Chillies 2 (slit)

ABOUT Gobi Manchurian Gravy RECIPE

A delicious Indo-Chinese cuisine dish. Gobhi manchrian is an all time favorite starter of Indian Chinese cuisine which is an adaption of Chinese seasoning and Indian cooking techniques. Many other Asian cuisines are influenced from the Chinese cuisine. Gobhi manchurian is a delicious and lip smacking dish in which the fried pieces of gobhi are cooked with manchurian styled gravy and tastes best when chicken stock or vegetable stock is added to the gravy. Gobhi manchurian is a popular dish which is found in almost every region of India. It is a yummilicous side dish which is perfectly appropriate for a party or any special occasions. It can be prepared by both the ways, dry as well as with gravy. The dry Gobhi manchurian can easily turned into the Gobhi machurian gravy just by adding a little corn flour liquid to it. Gobhi manchurian is quite similar to paneer manchurian and mushroom manchurian. You can serve gobhi manchurian with vegetable fried rice or naan.

Ingredients Serving: 2

Corn flour 4 tablespoon
Maida/Refined Flour 2 tablespoon
Gobi/ Cauliflower 10- 15 florets
Ginger-Garlic paste 1 tablespoon
Ginger 1 tsp, finely chopped
Garlic 3 cloves, finely chopped
Oil 3 tablespoon
Spring onions 1/4 cup
Salt as required
Soya sauce 1 teaspoon
Tomato ketchup 2 teaspoon
Green Chillies 2 (slit)

Instructions

Wash the cauliflower florets in hot water.
To make the batter, add 2 tablespoon of corn flour, 2 tablespoon of ginger garlic paste and finally salt.
Dip the cauliflower florets in the batter with a single coat and fry in the oil till it turns gold in colour. Then drain in an absorbent paper.
Now in another pan, heat 1 tablespoon oil, then add in the slitted green chillies, chopped garlic, ginger, and the sauces. Then dissolve 1 tablespoon of corn in 2 cups of water and pour it in.
As it bubbles, add in the fried cauliflower.
Finally add spring onions to garnish and serve.

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