Red Gobi Manchurian (with Gravy)
® This is a RAS signature Recipe©
The Red Gobi Manchurian with Gravy is for those who love the added tang of the tomato-based gravy.
Restaurants( depending on region) usually serve two types of Gobi Manchurian Gravy; Red or Dark Brown. Today I am sharing the one with the red gravy. Brown Gobi Manchurian gravy will be posted soon.
Goes well with fried rice, bhaturas etc…
The Recipe Intro↓ has more information, step-wise pics and related links. If you’d like to check it out.
♦Prep time:15min ♦Cook time:20min ♦Yield:4 servings.
You can
strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
Cauliflower (about 500 gms /1lb) | 1 | |
White bulb portion of spring onion | 3 Tbsp | |
Garlic, crushed/pounded | 2 Tbsp | |
Long Red chili (mild) | One (2 Tbsp when sliced) | |
Long Green chili (mild) | One (2 Tbsp when sliced) | |
Tomato puree (or Passata ) | 1/4 cup | |
Tomato paste | ½ tsp | |
Tomato ketchup | 2 Tbsp | |
Light soy sauce | 2 Tbsp ( to taste) | |
Vinegar | 1 ½ tsp | |
White pepper powder | ¼ tsp | |
Dried coriander leaves (use 1 Tbsp very finely chopped fresh coriander if you don't have the dried herb) | ½ tsp | |
Water (Or Stock) | 2 cups | |
Cornflour (mixed in 1 Tbsp water to make a slurry) | ½ tsp | |
Sugar | A pinch or two ( to balance flavours) | |
Freshly chopped spring onion greens and cilantro/coriander | As needed (for garnish ) | |
Oil (for frying the cauliflower) | As required |
To Marinate the Cauliflower:
Garlic, crushed to a paste | 2 tsp | |
Ginger, crushed to a paste | 1 tsp | |
Light soy sauce | 4 Tbsp | |
Black pepper powder | ½ tsp |
For the Batter:
Red onion, very finely chopped | 1 | |
Plain flour (Maida) | ¾ cup | |
Cornflour/ cornstarch | ¹/3 cup | |
Red chilli powder (Kashmir chilli powder) | ½ - 1 tsp | |
Salt | ¼ tsp | |
Baking powder | ¹/8 tsp |
Method:
- Cut off the base stem of the head of cauliflower. Break off the florets one by one, with your hands and with the help of a small knife. Small-sized florets are key to good Gobi Manchurian.
- Rinse well and drain.
- Mix together the ingredients to marinate the cauliflower, in a wide bowl.
- Add the florets and toss well. Leave for 20 minutes at least, while you prepare all the other ingredients.
- Prepare the batter: Add very little oil to a mini pan and fry the diced onion. Strain from the oil when golden brown and crisp.
- Add the dry ingredients for the batter into another bowl. Add the fried onion to this.
- Add ¾ cup water (a little bit at a time) till you get a batter that is neither too thick nor too runny. It should coat the back of a spoon well without falling off or creating lumps.
- Remove the marinated florets from the marinade and add to the bowl of batter, a batch at a time.
- Heat oil either for pan frying or deep frying.
- Remove each floret from the batter and gently drop into the hot oil.
- Do not add florets together or in bunches. This causes them to jump together in one coated mess.
- Fry in relatively small batches. Avoid overcrowding.
- Remove from oil with a strainer or slotted spatula when golden brown and crisp.
- Drain on kitchen paper towels. Try to keep it in one layer to stay nice and crisp.
- Now make the gravy: Heat 2 Tbsp oil in a nicely seasoned wok.
- Add the spring onion whites, garlic, ginger and chilies.
- Stir fry on a high heat briefly. Don’t allow to go brown.
- Stir in the tomato puree and cook for 30 seconds.
- Now add the tomato paste, tomato ketchup, soy sauce, vinegar, and white pepper powder.
- Cook till oil separates and add the dried coriander leaves.
- Taste and adjust with either more soya sauce or more ketchup – if needed.
- Add up to 2 cups water and bring to a rapid boil.
- Add the cornflour solution to thicken the gravy. Stir.
- When the gravy appears to have thickened, do a taste test again. Add a pinch of sugar to balance the flavors.
- Add the fried florets now, just before serving time.
- Coat gently in the gravy and allow it to come to a boil just for an instant.
- Garnish with cilantro and spring onion.
- A lot of the gravy gets absorbed by the fritters the longer it sits. If you need a pourable gravy, it’s best to leave the gravy preparation till just prior to serving.
- It can be reheated in the wok with a sprinkling of some water or in the microwave. Best served hot!
- Delicious! I love it with roti. Try and let me know, okay:) ?
Key Ingredients:Ingredients: Cauliflower, Flour, Cornflour, Onion, Ginger, Garlic, Green Chilli, Red Chilli, Pepper, Red Chilli Powder, Salt, Tomato puree, Tomato paste, Tomato ketchup, Soya sauce, Vinegar, Spring Onion, Cilantro.
♦Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do leave me a comment and CLICK THE LIKE BUTTON at the ⇓bottom of this page! Thank you! ♥ ♦If you make the dish and share it with your SOCIAL MEDIA please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ ♦EAT AND TELL!!! Let us know if you tried – Red Gobi Manchurian (with Gravy) Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com Thank you! ♥ |
Quick Browse to see All Recipes by Category. World Cuisines to browse recipes by Regional Cuisine.
Thanks for visiting www.recipesaresimple.com