Red Gobi Manchurian (with Gravy)

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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 through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

To Marinate the Cauliflower:

For the Batter:

Method:

1. 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.

   

2. Rinse well and drain.
3. Mix together the ingredients to marinate the cauliflower, in a wide bowl.

   

4. Add the florets and toss well. Leave for 20 minutes at least, while you prepare all the other ingredients.
5. 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.
6. Add the dry ingredients for the batter into another bowl. Add the fried onion to this.
7. 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.

   

8. Remove the marinated florets from the marinade and add to the bowl of batter, a batch at a time.
9. Heat oil either for pan frying or deep frying.
10. Remove each floret from the batter and gently drop into the hot oil.
11. Do not add florets together or in bunches. This causes them to jump together in one coated mess. 
12. Fry in relatively small batches. Avoid overcrowding.
13. Remove from oil with a strainer or slotted spatula when golden brown and crisp.
14. Drain on kitchen paper towels. Try to keep it in one layer to stay nice and crisp.

    

15. Now make the gravy: Heat 2 Tbsp oil in a nicely seasoned wok.
16. Add the spring onion whites, garlic, ginger and chilies.
17. Stir fry on a high heat briefly. Don’t allow to go brown.
18. Stir in the tomato puree and cook for 30 seconds.
19. Now add the tomato paste, tomato ketchup, soy sauce, vinegar, and white pepper powder.
20. Cook till oil separates and add the dried coriander leaves.
21. Taste and adjust with either more soya sauce or more ketchup – if needed.
22. Add up to 2 cups water and bring to a rapid boil.
23. Add the cornflour solution to thicken the gravy. Stir.
24. When the gravy appears to have thickened, do a taste test again. Add a pinch of sugar to balance the flavors.
25. Add the fried florets now, just before serving time.
26. Coat gently in the gravy and allow it to come to a boil just for an instant.
27. Garnish with cilantro and spring onion.
28. 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.
29. It can be reheated in the wok with a sprinkling of some water or in the microwave. Best served hot!
30. 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.

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Red Gobi Manchurian (with Gravy)

Author: Shana Shameer