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gobi manchurian recipe, how to make gobi manchurian gravy recipe

gobi manchurian recipe with step by step photos. gobi manchurian is a popular indo chinese recipe and is super delicious and tasty.

gobi manchurian is made from cauliflower florets also known as gobi or gobhi. this recipe of gobi manchurian has a gravy (sauce). if you are looking for a dry version then you can check this gobi manchurian dry recipe or you can also check the notes section in the recipe details below.

making gobi manchurian does take some time as the cauliflower florets needs to be fried first. then a spicy, umami and sour sauce is made to which the fried gobi florets are added. frying gobi takes time but making the sauce or gravy is easy and does not take much time.

in all the indian chinese meals that i cook at home, i do not add msg (mono sodium glutamate or ajinimoto). if you want you can add a pinch of it to get a restaurant style gobi manchurian recipe. also use a good quality soy sauce. i always use naturally fermented soy sauce.

this recipe is a slightly healthier version of gobi manchurian as for the batter i have used whole wheat flour (atta) and have pan fried the gobi florets. instead of whole wheat flour, you can also use all purpose flour (maida).

this indo chinese recipe of gobi manchurian gravy pairs very well with some steamed rice or plain noodles or veg fried rice. also excellent with some rotis or naan or khasta rotis or tandoori rotis.

there are few more manchurian recipes i have shared on the blog like:

  1. paneer manchurian
  2. dry mushroom manchurian
  3. veg manchurian (dry version)
  4. baby corn manchurian
  5. veg manchurian gravy recipe

if you are looking for more indo chinese recipes then do check veg manchow soup, veg spring rolls, paneer fried rice, chilli paneer and veg chow mein recipe.

gobi manchurian recipe below:

4.5 from 24 votes
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gobi manchurian gravy recipe
prep time
45 mins
cook time
20 mins
total time
1 hrs 5 mins
 

gobi manchurian recipe - saucy, umami and spicy indo chinese recipe of cauliflower manchurian gravy. 

course: main
cuisine: Indo Chinese
servings: 4
calories: 332 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for blanching gobi:
  • 1 medium gobi (cauliflower) or 500 grams or 3 cups chopped cauliflower
  • hot water as required, for blanching
for making batter:
  • ¾ cup whole wheat flour
  • 3 tablespoons corn flour (corn starch)
  • 1 teaspoon ginger-garlic paste or 1 teaspoon minced ginger-garlic
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper powder
  • 1 teaspoon soy sauce
  • salt as required
  • ¾ cup water or add as required
for frying gobi:
  • 6 tablespoons oil
for corn flour paste:
  • 1 tablespoon corn flour (corn starch)
  • 2 tablespoons water
for making gobi manchurian gravy:
  • 1 tablespoon finely chopped ginger (adrak)
  • 1 tablespoon finely chopped garlic (lahsun)
  • ½ to 1 teaspoon finely chopped green chilies
  • ½ cup chopped spring onions, or 2 small to medium spring onions, chopped
  • 1 teaspoon chopped celery, OPTIONAL
  • 2 tablespoons tomato ketchup
  • 1 tablespoon soy sauce or add as per your taste
  • ½ tablespoon green chili sauce or red chili sauce
  • ½ teaspoon black pepper powder (kali mirch powder)
  • 1.5 cups water or add as required
  • ½ teaspoon sugar or add as required
  • 1 teaspoon rice vinegar or regular white vinegar or mirin or rice wine
  • salt as required
  • 2 tablespoons chopped spring onions
how to make recipe
blanching gobi:
  1. firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. you will need 3 cups chopped cauliflower florets. rinse them very well.

  2. then in a bowl add enough hot boiling water.

  3. add the gobi to the hot water. let them get blanched in the water for about 10 minutes. later drain all the water and keep the blanched gobi aside.

  4. when the gobi is blanching, you can prep the remaining ingredients like chopping ginger & garlic, chopping spring onions and getting the sauces ready.

making batter for frying gobi:
  1. in a bowl take ¾ cup whole wheat flour (atta), 3 tablespoons corn flour (or corn starch), 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ teaspoon black pepper powder and 1 teaspoon soy sauce. also add salt as required.

  2. add ¾ cup water. whisk to a smooth batter.

  3. add the gobi florets in the batter. there should be no water in the gobi florets. so drain them well of all the water before adding them in the batter. mix well.

frying gobi for making gobi manchurian:
  1. heat 6 tablespoons oil in a pan or wok or kadai.

  2. when the oil becomes medium hot, coat the gobi florets well with the batter and add them in hot oil. fry in batches. you can even deep fry gobi.

  3. fry the batter coated florets in hot oil on medium flame. 

  4. when one side becomes light golden and lightly crisp, then turn over each gobi floret. make sure the oil is hot or else while frying the florets may start to stick to each other due to the cornflour. they will also absorb more oil if the oil is not hot. 

  5. turn them over a couple of times and fry till they are crisp and golden.

  6. remove the fried gobi florets with a slotted spoon and keep them on kitchen paper towels. continue to fry the florets in batches this way.

making gobi manchurian gravy or sauce:
  1. when the gobi florets are frying, you can mix 1 tablespoon corn flour (corn starch) with 2 tablespoons water and place aside.

  2. in the same pan, there will be some oil. so no need to add more oil. add only if all oil has been used up while frying gobi. add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.

  3. then add ½ cup chopped spring onions and 1 tsp finely chopped celery (optional). celery can be skipped if you do not have it.

  4. stir fry on a medium flame till the onions turn translucent.

  5. when the onions turn translucent, then add 2 tablespoons tomato ketchup.

  6. add ½ tablespoon chili sauce (green or red). you can use either red chili sauce or green chili sauce.

  7. add 1 tablespoon soy sauce. mix well.

  8. now add 1.5 cups water. mix again.

  9. add ½ tsp black pepper powder. stir and let this mixture come to a boil.

  10. now stir the corn flour paste (as the corn flour settles down at the bottom) and add the paste in the pan.

  11. as soon as you add corn starch paste, mix very well so that no lumps are formed.

  12. simmer for few minutes till the gobi manchurian sauce thickens and the corn flour gets cooked. its raw taste should go away.

  13. now add the fried gobi.

  14. season with salt as per taste. do keep in mind that the tomato ketchup, soy sauce and chilli sauce already has salt in them. so add less salt.

  15. add ½ teaspoon sugar or add as required.

  16. add 1 teaspoon rice vinegar or regular vinegar. mix well.

  17. switch off the flame and add 2 tablespoons chopped spring onion greens. mix again.

  18. serve gobi manchurian gravy hot garnished with a bit of spring onion greens hot with steamed rice, veg fried rice or hakka noodles. you can also serve gobi manchurian with chapati, parathas or bread.

recipe notes

tips for gobi manchurian recipe:

  1. this recipe is for gobi manchurian with gravy or sauce. you can make dry gobi manchurian by not adding water or adding 2 to 3 tablespoons of water. instead of water you add the fried gobi florets, soy sauce, tomato ketchup, chili sauce, black pepper and salt. sprinkle 1 teaspoon cornflour on the florets and stir fry for 2 minutes. then serve gobi manchurian hot with chilli-garlic sauce or tomato ketchup.
  2. dry gobi manchurian can be served as a starter or a side vegetable.
  3. fry the gobi florets in oil which is neither too hot nor at a low temperature.
  4. you can substitute dry red chillies instead of green chillies. just crush them and use.
  5. you could also use fine strips of capsicum in the recipe.
  6. ajinomoto can be completely avoided in the recipe or used sparingly.

approximate nutrition info per serving:

Nutrition Facts
gobi manchurian gravy recipe
Amount Per Serving
Calories 332 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Sodium 461mg 19%
Potassium 172mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g 8%
Vitamin A 5.6%
Vitamin C 21%
Calcium 2.5%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make gobi manchurian gravy recipe:

a) blanching gobi:

1. firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. you will need 3 cups chopped cauliflower florets. rinse them very well.

2. then in a bowl add enough hot boiling water.

3. add the gobi to the hot water so that all the gobi florets are immersed in the water. let them get blanched in the water for about 10 minutes. later drain all the water and keep the blanched gobi aside.

4. when the gobi is blanching, you can prep the remaining ingredients like chopping ginger-garlic, chopping spring onions and getting the sauces ready.

b) making batter for frying gobi:

5. in a bowl take ¾ cup whole wheat flour (atta), 3 tablespoons corn flour or corn starch, 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ tsp black pepper powder and 1 teaspoon soy sauce. also add salt as required. instead of whole wheat flour, you can also use all purpose flour (maida).

6. add ¾ cup water. if you have used all purpose flour (maida) then add about ½ to ⅔ cup water.

7. whisk to a smooth batter.

8. add the gobi florets in the batter. there should be no water in the gobi florets. so drain the gobi florets very well of all the water before adding them in the batter.

9. mix well.

frying gobi for making gobi manchurian: 

10. heat 6 tablespoons oil in a pan or wok or kadai. when the oil becomes medium hot, coat the gobi florets well with the batter and add them in hot oil. fry in batches. you can even deep fry gobi.

11. when one side becomes light golden and lightly crisp, then turn over each gobi floret. make sure the oil is hot or else while frying the gobi florets may start to stick to each other due to the corn flour.

12. turn them over a couple of times and fry till they are crisp and golden.

13. fry the batter coated florets in hot oil. you can either deep fry or shallow fry. remove the fried gobi florets with a slotted spoon and keep them on kitchen paper towel. continue to fry the florets in batches this way.

making gobi manchurian gravy or sauce:

14. when the gobi florets are frying, you can mix 1 tablespoon corn flour (corn starch) with 2 tablespoons water and place aside.

15. in the same pan, there will be some oil. so no need to add more oil. add only if all oil has been used up while frying gobi. add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.

16. then add ½ cup chopped spring onions and 1 teaspoon finely chopped celery (optional). celery can be skipped if you do not have it.

17. stir fry on a medium flame till the onions turn translucent. when the onions turn translucent, then add 2 tablespoons tomato ketchup.

18. add ½ tablespoon chili sauce (green or red). you can use either red chili sauce or green chili sauce.

19. add 1 tablespoon soy sauce.

20. mix well.

21. now add 1.5 cups water. you can add more or less water depending on the gravy consistency you want. for a thick gravy or sauce you can add 1 cup water.

22. mix again.

23. add ½ teaspoon black pepper powder.

24. stir and let this mixture come to a boil.

25. now stir the corn flour paste (as the corn flour settles down at the bottom) and add the paste in the pan.

26. as soon as you add corn starch paste, mix very well so that no lumps are formed.

27. simmer for few minutes till the gobi manchurian sauce thickens and the corn flour gets cooked. its raw taste should go away.

28. now add the fried gobi.

29. mix well.

30. season with salt as per taste. do keep in mind that the tomato ketchup, soy sauce and chilli sauce already has salt in them. so add less salt.

31. add ½ teaspoon sugar or add as required.

32. add 1 teaspoon rice vinegar or regular vinegar. mix well.

33. switch off the flame and add 2 tablespoon chopped spring onion greens.

34. mix again.

35. serve gobi manchurian gravy hot garnished with a bit of spring onion greens hot with steamed rice, veg noodles, veg fried rice or schezwan fried rice or burnt garlic fried rice or hakka noodles or schezwan noodles. you can also serve gobi manchurian with chapati, parathas or bread or butter naan or whole wheat naan or cheese garlic naan.




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This post was last modified on October 29, 2017, 5:41 pm

    Categories Indian Street FoodIndo-Chinese RecipesMain CourseVegan Recipes