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gobi manchurian recipe, how to make gobi manchurian gravy recipe

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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.

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 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.

 

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

gobi manchurian recipe below:

4.58 from 28 votes
gobhi manchurian recipe | cauliflower manchurian gravy recipe
prep time
45 mins
cook time
20 mins
total time
1 hr 5 mins
 

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

course: main course
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
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 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. 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 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.

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.

rough nutrition info per serving of gobi manchurian:

Nutrition Facts
gobhi manchurian recipe | cauliflower 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 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 the cauliflower manchurian gravy 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 to the gobi manchurian gravy. 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 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.




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This post was last modified on May 9, 2018, 6:55 pm

    Categories Dinner RecipesIndian Street FoodIndo-Chinese RecipesVegan Recipes

View Comments (109)

  • Hi Dassana,
    I made this gobi manchurian recipe and it came out very well..Thank you for this recipe..PERFECT is the word for it..I jus loved it and enjoyed it..And most importantly my husband loved it too..Thanks once again..:D

  • Hi! Dassana,
    I am a die hard fan of gobi manchurian. I used 2 use the combination of channa dal flour n corn flour (2:1) ratio, it used 2 come well. But I'd like 2 try urs 2 see which 1 would be more delicious n tasty. Thanx 4 ur recipes which is so helpful n life saving. Hats off 4 sharing ur recipes with me n many more like me!

    • i am sure even the channa dal flour and corn flour would make the cauliflower florets taste good. thanks and welcome mary.

    • jyoti, in chinese cooking they use corn flour. but you can even besan or gram flour or even rice flour but the texture of fried gobi will be different.

  • I am totally new to cooking and this gobhi manchurian gravy recipe actually made me shine as "star of the day" in a party we hosted. Thanks for a wonderful recipe and for the clear procedure. I would definitely pass on info about your site to others as well.

  • One of fav dish.. i made this gobhi manchurian dish and it came out very well!! Thanks u fr ur information.. :-)

  • I have tried many recipe s from your site and all just turns to be perfect making me excellent cook . Big thank you .

  • Hi Dassana,

    I often try your recipes and they really come out so well. I am trying this for my son's birthday, is there any way to cook it a day before and serve it next day :| I will really appreciate any tips for this?

    I will also be making malai koftas using your recipe, would be great if you can give suggestions for that as well?

  • Dassana aka the new love of my life :D :D (yes u are!!!! courtesy ur wonderful recipes!!!),
    I made there gobi manchurian yesterday and the taste was awesome. However, I wished the gobi florets had a thick somewhat chewy and crunchy layer outside (That is how we like any manchurian dishes). Any tips on getting that??

    • awww... don't know what to say sis himani :-) to get the chewy layer, you will have to make a thick batter. hope this helps.

  • Dassana.. First of all.. Am grateful to you for all the compliments i get from my husband whenever i try any of your recipes.. We are living in Hyderabad and my mom and mom in law are so surprised when hubby is going on and on about my cooking as i hardly cooked anything apart from Maggi before shadi.. However with this recipe i faced a problem.. The sauce was extremely yummy but the gobhi was raw and not cooked properly though i blanched them for about 15 minutes...:( what should i do

    • thanks for the feedback anindya for the recipes you have tried. the gobi manchurian was not fried enough and hence the rawness. also depends on the quality of gobi. i have made gobi sabzi where the cauliflower refused to cook even after 45 mins of thorough cooking. can you believe that? and it has happened twice with me. so either its no fried properly or the quality of the cauliflower.

  • Dassana, I tried your gobi manchurian and veg fried rice yesterday, my husband and three year old son loved it !! Thanks a ton for the simple recipes and cant say the gobi was so soft and it made my day :) will be following you

  • Recipe is really simple and easy to cook. came out well. taste ok. not added celery. any tips for improving the taste.my wife gave me 60% mark. thank u .

    • welcome sivakumar. you can try adding chilli sauce. celery gives a very good authentic flavor in the gobi manchurian recipe like the ones which we get in restaurants. you can also use a good quality chinese red chilli or green chilli sauce. again adding chinese vinegar or rice vinegar also makes a difference than adding regular vinegar.

  • suuuuuuuuuuuuuuuuuuupppppppppppppeeeeeerbbbbbbb.xcellent reciepe I tried this gobhi manchurian gravy recipe it was superb my family appreciateme

  • Hi
    Dasssana
    Thanks a lot. Your recipes are really great in taste. I must say really super best part is you pictorial presentation which is very good.
    Thanks once again.
    Pratima

  • Hi Dassana,
    I am a fan of your blog. I always refer here for solid recipes for cooking for my family. Thank you for the effort behind posting all these recipes with gorgeous photos.

    I wanted ti ask you something. Soy sauce is made in a way which makes your stomach queasy. Can we make this dish without soy sauce? Are you ok with using soy sauce in spite of knowing how they make it?

  • Hi Dassana,

    Just googled for Gobhi Manchurian and came across this recipe, it turned out looking professional and tasting yum. Thanks for sharing. Will look into your other recipes as well.

    Cheers,
    Shubhra

  • Hi , Dassanna..I did Gobi manchurian using your Recipe n it came out very well...I made it for my friends n neighbours they just loved it...n my hubby too Loved it a lot...I evn added turmeric to the salt water to boil Gobi..so that it acts an antiseptic as Gobi may contain some small insects....I did not add celery.Ur site is too good n helps new learners very easy to cook. Thank u...

    • welcome preeti. thanks for informing us that you liked this gobi manchurian recipe with sauce. turmeric also helps. celery can be easily skipped.

  • Hi Dassanna
    I did gobi manchurian and veg noodles. my kids just loved it. Thanks a lot for sharing wonderful recipes.... :)

  • As good as always ! ! ! Very smooth and fine taste and texture with almost every ingredient adding its value to the taste. Brilliant recipe with an amazing balance of all the items. One thing i notice with all your recipes is that there is no wastage and most/all of the items pop out in the dish without over powering the other. I wonder how you come up with such ingenious recipes. As always, the minimum we can do is to pass the 5 STARS that your recipes deserve each and every time. Thanks a bunch for sharing your best practices with us.

    • welcome hemanth. thanks once again for your kind and positive feedback. i think this is the case with most people who are cooking for a long period of time. it comes with experience but does not happen always. sometime things do go wrong especially when trying a recipe from a different cuisine.

  • Gobi manchuri is tasty dish every body love to have it . it smells owsome . we can enjoy it any where in parties specialmoments. its very easy to prepare. I prepared in about 30 min. Very tasty really.

  • I'm much much happy. Today I tried your gobi manchurian receipe. It's sooo good. My Pappa, mamma, and my brother loves it so much... This Saturday I'm waiting to cook this for my hubby... It's very easy... That makes me to cook more and more... Thanks a lot for the receipe!

    • pleased to know this cyndia thankyou for your kind and positive words. glad to know your family liked the gobi manchurian take care and you are always welcome :)

  • the Gobi Manchurian has come out just awesome. a perfect recepie. Thanks, every one just enjoyed it. Thankyou soooo much.

    • thanks a lot magdaline for the feedback. happy to know that you liked this gobi manchurian sauce recipe.

  • I tried it".. gobhi manchurian curry was sooooo tasty ,thanks a lot,I would dedicate all the applaud I got, to you,thank u very much for sharing this awesome recipe

  • i just made di recipes....gobi r felt lil raw....bt itss tastyyy thanks for d recipe... i loved trying new recipes..ag of 21 n at ids age making it is soo greatt

  • Thank u for such an amazing recipes...everytime I make ur recipe...I got the compliments..A BIG THANK YOU..ur recipies with each photograph at every step makes the cooking really easy for me..I always scared of cooking but ur app gave me confidence and also an interest in cooking..Thnx a bunch

  • 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.

  • 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.

  • 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.

    • 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.

  • 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 :D <3

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

Comments are closed.