A delicious preparation of restaurant-style Gobi Manchurian. That is Indo-Chinese style cauliflower in saucy gravy. A super handy vegetarian side dish recipe.
Gobi Manchurian (with Gravy)
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♦Prep time:15 min ♦Cook time:20 min ♦Yield: 4-5 servings.
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Gobi Manchurian (with Gravy)
Description
Gobi Machurian is a classic Indo-Chinese vegetarian staple that delivers a perfect balance of crispy cauliflower and a glossy, savory sauce. Unlike the "Red Gobi Manchurian" which is tomato-based, this version focuses on the deep, umami-rich flavors of Soy and Green Chili sauce. A unique dual-texture approach: the cauliflower is marinated first to build flavor from within, then dipped in a specialized batter that includes crispy fried onions to add an extra layer of crunch and sweetness before being tossed in a thick, restaurant-style gravy.
Ingredients:
For the Gravy:
Instructions
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Separate the cauliflower into florets (small-size florets are key ). Rinse well, drain, and add to a wide bowl.
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Add the soy sauce, black pepper, crushed garlic, and ginger, as well as a dash of salt, and toss well. Set this aside for at least 20 minutes.
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Meanwhile, chop the ingredients for the gravy and also prepare the batter: To another bowl, add the plain flour and corn flour and add 1 cup of water first. Stir till you get a smooth semi semi-thick batter. You can add 1/4 cup more water ONLY if needed. The batter should not be runny. It should coat your finger. Set aside.
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Finely chop the onion. Heat 2 Tbsp of oil in a mini pan and add the minced onion. Fry till golden brown. It should be golden brown and crisp but not too dark.
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Add the golden fried onion to the batter. Stir well.
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Heat oil for frying in batches in a small wok, OR skip this step if you opt to use an air-fryer.
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Just before frying, add the baking powder to the batter and stir well to incorporate.
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Dip the marinated cauliflower florets into the batter and then add them one at a time into the hot oil. Fry till golden and crisp and remove from the oil.
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Air-fryer method: (batter should be a little thicker than used when deep frying) Dip the cauliflower florets into the batter and place one layer into the air fryer. Air-fry at 180 °C for 15-20 minutes. Use tongs to gently flip them after the first 5 minutes and then again at 5-minute intervals. The cauliflower florets should be dark golden in colour and crisp. Make sure they don't turn too dark, or the taste will be bitter. Test one and remove from the air fryer when crisp. Repeat with the next batch.
When the fried cauliflower is halfway done, you can start on the gobi manchurian gravy:
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To a nonstick wok or pan, add 2 Tbsp oil and heat.
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Sauté the garlic and ginger till fragrant. Add the onion, green chilli, and capsicum and saute JUST till the onion squares are softened and separated.
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Add the stock cube and mash in gently.
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Next, add the sauces(green chilli, soy, and tomato). Stir and add just enough water for the gravy.
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Bring to a simmer, taste, and adjust if needed. If it seems too salty, add more water.
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Add the cornflour slurry and stir till the gravy thickens.
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Add in the fried cauliflower florets just before time to serve.
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Add the chopped fresh herbs (spring onion and coriander)
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Serve with any rice dish or flatbread!
Note
- Baby corn can be added to the batter for frying some extra fritters as well.
- The size of the cauliflower florets is important to this recipe. keep them small. Make sure they are coated well in the batter. Fry them till they are crisp without moving them too much so as not to ruin the batter coating.
- Key Ingredients: Cauliflower, Flour, Cornflour, Onion, Ginger, Garlic, Green Chilli, Pepper, Salt, Green chili sauce, Soya sauce, Tomato ketchup, Stock cube, Spring Onion, Cilantro and Vegetable Oil.
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