#saucy umami and spicy indo chinese recipe of gobi or cauliflower manchurian

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Gobhi (Cauliflower) Manchurian Recipe

Gobi Manchurian is a popular indo chinese recipe and is super delicious and tasty. Gobi Manchurian is made from Cauliflower florets also known as Gobi or Gobhi.

This Indo Chinese recipe of Gobi Manchurian pairs very well with some steamed rice or plain noodles. Also excellent with some rotis or naan.

This recipe of Gobi Manchurian has a sauce. If you are looking for a dry version of gobi manchurian then please check the notes section in the recipe details.

Prep time : 30 mins

Cook time : 30 mins

Total time : 1 hour

Ingredients

for the sauce:

1 small bunch finely chopped spring onion (scallions)

2 tsp finely chopped ginger

2 tsp finely chopped garlic

½ tbsp chopped celery

¼ or ½ tsp black pepper powder

1- 2 green chillies, finely chopped

½ or 1 tbsp soya sauce

2- 3 tbsp oil

1½ cups water

salt as required

for the batter:

1 medium gobi (cauliflower)

1 cup maida or all purpose flour

3 tbsp cornflour (corn starch)

1 tsp minced ginger-garlic or ginger-garlic paste

1 tsp soy sauce

½ tsp black pepper powder

¾ cup water or veg stock

oil for deep or shallow frying

salt as required

Instructions

preparing the florets:

Firstly clean and break the gobi in to medium sized or big florets. Boil water with salt and keep the florets in the salted water for 15-20 minutes. You can also boil the gobi for 3-4 minutes in plenty of salted water.

Drain and dry on a clean cloth.

making the batter:

Mix all the ingredients listed for batter except for cauliflower.

Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

Remove the extra oil.

making the sauce:

In the remaining oil, add chopped spring onions and stir fry till the onions turn transparent.

Add the remaining ginger, garlic, celery and green chillies and fry for a minute.

Now add the soy sauce, black pepper and salt. Add 1½ cups of water and bring to a boil.

Add 1 tablespoon corn flour to ¼ cup water and dissolve well. Make sure there are no lumps.

Gradually add the corn flour paste to the gravy and stir continuously. Keep on stirring the gravy while adding the corn flour paste.

Simmer for 2-3 minutes till the sauce becomes thick and the corn flour gets cooked.

Add the fried florets and stir. Simmer for a minute.

Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi Manchurian hot with noodles or rice.

Notes

1. To add some sweet notes to the sauce, you can also add 1 or 2 tbsp tomato sauce to the gravy. 2. This recipe is for gravied gobi manchurian. You can make dry gobi manchurian by not adding water. Instead of water you add the fried florets, soya sauce, black pepper and salt. Sprinkle 1 teaspoon cornflour on the florets and stir fry for 2 minutes. Serve hot with chilli-garlic sauce or tomato sauce. 3. The dry gobi manchurian can be served as a starter or a side vegetable. 4. Fry the gobi florets in oil which is neither too hot nor warm. 5. You can substitute dry red chillies instead of green chillies. Just crush them and use. 6. You could also use fine strips of capsicum in the recipe. 7. Ajinomoto can be completely avoided in the recipe or used sparingly. 8. If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.