Gobi Manchurian Recipe- Gobi Manchurian Gravy Restaurant Style, is an Indo- Chinese popular food item in India prepared using fried cauliflower. The detailed recipe with step by step cooking pictures follows.
Gobi Manchurian Gravy is a tempting combination of deep fried gobi / cauliflower florets and a spicy cornflour based thick gravy preparation in Indo- Chinese way. Gobi Manchurian is the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. Most of the gobi manchurian recipes in restaurant they add ajinomoto( MSG) however, this recipe does not use ajinomotto, (its not at all good for health) but still taste the same as restaurants does.
There are two different variants of it, one with dry and other with gravy. Both variants are tastey and prepared by using the same ingredients like gobi/ cauliflower, cornflour, maida, spring onion, soy sauce, ketchup, chili sauce, minced garlic, ginger, pepper powder etc. It taste can vary from mild spicy to hot and fiery based on the recipe and personal preference. Try this absolutely delicious recipe!
Note- If you want to make it dry version, skip the step, adding cornflour diluted water and reduce the use of tomato ketchup, so that the cauliflower has a crispy coating and it is tossed with a spicy sauce. It can be picked up with a toothpick and enjoy as a starter before a meal.
How to Make Gobi Manchurian Recipe- Gobi Manchurian Gravy Restaurant Style
Cut gobi/ cauliflower into sized florets and boil in salted water for 3 minutes, drain the water and keep it aside.
Marinate the gobi florets with kashmiri chilly powder, ginger paste, garlic paste, 1/2 tsp pepper powder and little salt. Keep it aside for 10 minutes.
In a bowl add cornflour, maida, rice flour and remaining pepper powder. Pour little water to make a batter ( as of dosa batter). The batter should coat the florets, so not be too thin.
Transfer the marinated gobi florets in the batter completely and combine well, keep it aside.
Heat a frying pan with oil and deep fry the gobi florets until golden brown. Drain the oil and keep it aside.
Heat a wok or a wide frying pan, pour oil and add onions followed by ginger, garlic, green chillies, saute it well for a couple of minutes.
Now add the soy sauce, simmer the flame and add tomato ketchup, red chilly sauce and mix well.
Add vinegar, sugar and salt if needed. Combine well and add chopped spring onion greens.
Now add fried gobi florets, mix well for 2 minutes. If you serve like this it will be dry.
Now pour the cornflour diluted water and allow it to boil for 1 minute. Off the flame and serve it hot along with noodles or fried rice.
Enjoy!! Happy Cooking.