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Gobi Manchurian Dry recipe, Cauliflower Manchurian

Gobi Manchurian Dry recipe or the Cauliflower Manchurian dry recipe is another dish from the Indo - Chinese cuisine. Coated cauliflower pieces are deep fried and then cooked again with a mix of Indian and Chinese ingredients to produce one of the most popular veg Indo - Chinese dish.
Course Appetizer
Cuisine Indo-Chinese
Author Fa's Kitchen

Ingredients

  • 1 medium sized cauliflower cut into florets / gobi
  • 4 tbsp all purpose flour / maida
  • 2 tbsp cornflour / corn starch
  • 2 tsp ginger garlic paste / adrak lehsun
  • salt to taste / namak
  • 2 tbsp soy sauce
  • 2 tbsp oil + for frying
  • 10 small cloves garlic finely chopped / lehsun
  • 1 onion finely chopped / pyaz
  • 2 green chilies finely sliced / hari mirch
  • 3 tbsp tomato puree
  • 1 tbsp vinegar /sirka
  • 2 stalks spring onion finely chopped / pyaz ki patti

Instructions

  • Bring a large bowl with water and salt to a boil. Add the cauliflower florets and cook for 1 minute.
  • Immediately remove the cauliflower from the boiling water and run over cool water. Set aside in a colander to drain and place them on kitchen towel to remove excess water.
  • Mix all purpose flour, 1 tbsp cornflour, salt, ginger garlic paste and 1 tbsp soy sauce in a bowl. Add some water if necessary to make a thick paste.
  • Add the florets and mix well. Marinate this for at least half an hour.
  • Heat oil for frying in a pan and deep fry the marinated and coated cauliflower pieces till golden brown. Do not over crowd the pan as the coated florets tend to stick to each other.
  • Remove them from fire and set on paper towel to remove excess oil.
  • Heat 2 tbsp oil in a pan on medium high heat and fry the onion, green chili and garlic lightly.
  • Toss in the fried floret pieces and cook for a couple of minutes.
  • Add the tomato puree and mix well.
  • Take the remaining 1 tbsp corn flour in half a cup of water and add this to the cauliflower. Cook till all the gravy is coated well to the florets and becomes dry.
  • Add in the vinegar, remaining soy sauce and spring onions and give it a stir and remove from flame.
  • Serve hot with veg fried rice and veg manchurian gravy.