Gobi Manchurian (Gravy)

Now that winter has set in, we now find fresh cauliflowers aplenty these days. So last evening while returning home from office, when my eyes fell on a heap of cauliflowers arranged neatly on the seller’s cart, I couldn’t resist myself from stopping by and buying a kilo. Gobi manchurian has been one of my all time favourite dishes and I never get tired of it no matter how many times I make it. Last night too I made Gobi Manchurian for dinner to go with hot rotis.

Now there are two versions of Gobi Manchurian – a dry version and a little watery gravy version. Though I love both of the versions but last night I had prepared the gravy one. There isn’t much of a difference between the two except that in the dry version, we use less quantity of tomato sauce so that the gravy remains dry.

gobi manchurian


Cauliflower – about 1 kilo (medium sized), cut into small florets

For preparing batter:
Cornflour – 3 tbsp
Ginger garlic paste – 1 tsp
Red Chilli powder – 1 tsp
Salt – as per taste

For manchurian gravy:
Oil – 2 tbsp
Sliced Garlic – 1 tbsp
Onion – 1 medium sized, cut into medium triangles
Spring Onions, white part – 1 tbsp, chopped
Spring Onions, green part – 2 tbsps, chopped
Red Capsicum, 1 medium size, cut into cubes
Soya sauce – 1/2 tsp
Green Chilli sauce – 1 tsp
Tomato sauce – 2 tbsp
Black pepper powder – 1 tsp
A pinch of sugar
Salt, as per taste
Oil for deep frying cauliflower florets

1. Wash clean the cauliflower and cut them into medium size florets and keep them in warm water that has been addedwith a little turmeric powder and salt. This will kill all germs if present any, in the cauliflower florets. Take them out and dap them dry with a clean cloth.
2. Take all the ingredients meant for batter in a bowl and mixing them nicely with some water, prepare a smooth batter.
3. Now dropping the florets into the batter, let them to remain marinated for about 10 minutes.
4. After that, heat enough refine oil in a kadhai and deep fry the cauliflower florets to a light golden brown colour. Take them out onto a paper tissue.
5. Now in a kadhai, heat 2 tbsp of oil and saute the chopped garlic for a few minutes, followed by chopped onions and the white portions of spring onions.
6. Then add the soya sauce and green chilli sauce over high flame and mix them nicely into the gravy. Follow that with adding tomato sauce and a little water mixed with a tablespoon of corn flour and keep stirring.
7. Now add the deep fried cauliflower florets, the chopped capsicums and tossing them nicely, saute them over high flame for about 2-3 minutes so that the spices and the sauces get nicely coated over them.
8. Finally add salt, ground black pepper powder and the chopped green portions of spring onions and mix them nicely. Gobi manchurian is ready to be eaten.


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