gobi manchurian recipe, how to make gobi manchurian gravy recipe

4.41 from 32 votes

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

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gobi manchurian recipe with step by step photos. gobi manchurian gravy is a popular indo chinese recipe. this recipe of cauliflower manchurian is super delicious and tasty. you simply can’t stop eating it.

gobi manchurian recipe

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 noodles or fried rice. also excellent with some rotis or naan or khasta roti or tandoori roti.

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 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.

gobi manchurian gravy recipe

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. veg manchurian recipe
gobhi manchurian recipe
4.41 from 32 votes
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gobi manchurian recipe

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

course main course
cuisine indo chinese
prep time 45 minutes
cook time 20 minutes
total time 1 hour 5 minutes
servings 4
rough calories per serving 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

batter for frying gobi

  • 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

  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. mix the cauliflower manchurian gravy well.

  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 to the gobi manchurian gravy. 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

how to make dry gobi manchurian

  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.

tips and suggestions for making gobi manchurian recipe

  1. fry the gobi florets in oil which is neither too hot nor at a low temperature.
  2. you can substitute dry red chillies instead of green chillies. just crush them and use.
  3. you could also use fine strips of capsicum in this gobhi manchurian recipe.
  4. ajinomoto can be completely avoided in the recipe or used sparingly.
  5. celery can be skipped if you do not have it. but it gives a very good taste in cauliflower manchurian.

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how to make gobi manchurian

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.

gobi to make gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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.

gobi to make gobi manchurian gravy recipe

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 gobi manchurian gravy recipe

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).

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

7. whisk to a smooth batter.

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

9. mix well.

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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 recipe

making gobi manchurian gravy

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

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

19. add 1 tablespoon soy sauce.

making gobi manchurian gravy recipe

20. mix well.

making gobi manchurian gravy recipe

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.

making gobi manchurian gravy recipe

22. mix again.

making gobi manchurian gravy recipe

23. add ½ teaspoon black pepper powder.

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

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

making gobi manchurian gravy recipe

28. now add the fried gobi.

making gobi manchurian gravy recipe

29. mix the cauliflower manchurian gravy well.

gobi manchurian gravy recipe

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.

gobi manchurian gravy recipe

31. add ½ teaspoon sugar or add as required.

gobi manchurian gravy recipe

32. add 1 teaspoon rice vinegar or regular vinegar to the gobi manchurian gravy. mix well.

gobi manchurian gravy recipe

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

gobi manchurian gravy recipe

34. mix again.

gobi manchurian gravy recipe

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

gobi manchurian gravy recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hey Dassana,
    Though I am writing for the first time, I have been a follower of your recipes for quite a long period and tried many of them. Your eggless banana bread is a cherished dish to my parents. Tried many of your veggie recipes as well since my partner a big fan of of veggies. Cauliflower is one of his favourites; tired of making the potato gobi curry; so tried this one yesterday. And he loved it actually. Thank you..keep posting more cauliflower recipes 😀 <3

    • Welcome Sinchita. Thanks for your kind words and positive feedback on recipes. I will keep on adding more cauliflower recipes.

  2. Instead of maida can we increase d amt of corn flour in this gobi manchurian gravy recipe?

    • shalini, if you increase the amount of corn flour, then due to corn flour, the outside batter becomes sticky and lumpy. crispiness will be lost in gobi manchurian fritters.

  3. Hi dassana
    Can u pls tell me the oven timings and degree centigrade or farenheit . for keeping the batter coated gobi florets ???. before combining them wid sauces.!!

    • chandana for baking veggies, i usually bake them at 180 degrees celsius. if i want to roast the veggies like grilled veggies, then i use 200 to 250 degrees celsius. for the manchurian, you can bake at 180 degrees celsius. but preheat the oven for 15 minutes at 180 degrees celsius before you bake.

  4. awesome taste dassana ji:) my family members were shocked at the taste. gobi manchurian tasted better than restaurant recipe .. thanks for the recipe

    • thank you sanjai. glad to know that your family members liked this gobi manchurian curry recipe more than the restaurant ones. i feel homemade food if made properly, always tastes better than restaurants.

  5. Tried gobhi Manchurian ist time and it was sooo good. Served with mashroom rice and its yum yum . The best thing about your site is yours step wise step pics … With help of these ist time tried dishes came out like just ordered from some good restaurant . Every word of praise I got belongs to u truly. I am in love with your site and u also. I want to share pics of my dishes with u which I cooked . Pls give me your ID or something. I tried so many dishes from your site but forgot to take pics but I took pics of besan ladoos and gobhi Manchurian . I want to share these with u and want to know your comments pls.

    • very pleased to know this poonam 🙂 glad you liked so many recipes from our blog. thanks so much for your kind words and positive views. you can follow us on facebook and sen your pictures there. let us know once you send us the pictures, god bless you.

      • i just sent pics on [email protected]. pls give your feedback and suggestions for improvement

        • will check poonam and get back to you.