healthy gobi manchurian gravy

Healthy gobi manchurian gravy recipe With step by step photos. gobi manchurian gravy Is a popular Indo Chinese recipe. This recipe of cauliflower manchurian curry (with sauce) is slightly healthy and super delicious to taste. You simply can’t stop eating it.

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

gobi manchurian recipe

A slightly healthy cauliflower manchurian gravy

  1. Batter – for the batter, I have used whole wheat flour. Instead of whole wheat flour, you can also use all-purpose flour.
  2. Shallow frying – I have shallow-fried the cauliflower florets in just enough oil. However you can deep fry them if you want. Another healthier option would be to air fry them.
  3. No msg – in all the Indian Chinese meals that I cook at home, I do not add msg (monosodium glutamate or ajinimoto). So is the case in this recipe. However, if you want you can add a pinch of it to get a restaurant-style taste.
  4. Soy sauce – I always use naturally fermented soy sauce and recommend the same to my readers. Do use a good quality soy sauce.

Making this healthy gobi manchurian gravy does take some time as the cauliflower florets need to be fried first. Then a spicy, umami and sour sauce is made to which the fried cauliflower florets are added. Frying cauliflower takes time but making the sauce or gravy is easy and does not take much time.

This recipe of Healthy 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 gravy recipe

How to make healthy gobi manchurian gravy

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 cauliflower to the hot water so that all the cauliflower 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 cauliflower aside.

gobi to make gobi manchurian gravy recipe

4. When the cauliflower 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

Making batter for frying cauliflower

5. In a bowl take ¾ cup whole wheat flour, 3 tablespoons cornflour 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.

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 cauliflower

10. Heat 6 tablespoons oil in a pan or wok or kadai. When the oil becomes medium hot, coat the cauliflower 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 cauliflower floret. Make sure the oil is hot or else while frying the cauliflower florets may start to stick to each other due to the cornflour.

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 cauliflower florets in hot oil. You can either deep fry or shallow fry. Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towel. Continue to fry the cauliflower 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 cornflour (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 cornflour paste (as the cornflour settles down at the bottom) and add the cornflour 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 sauce thickens and the cornflour 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 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 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 healthy gobi manchurian gravy hot. while serving you can garnish with a bit of spring onion greens. It goes well with steamed rice or veg noodles or fried rice or schezwan fried rice or hakka noodles. You can also serve this healthy gobi manchurian gravy with Indian flatbreads like chapati, parathas or bread or naan.

gobi manchurian gravy recipe

More delicious curry recipes !

  1. Paneer manchurian – sweet, sour, umami Indo Chinese recipe of paneer manchurian gravy
  2. Cauliflower curry – a healthy and delicious gobi curry that goes very well with chapatis or rice.
  3. Cauliflower kurma – an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices.
  4. Cauliflower masala – creamy, delicious and lightly spiced restaurant style cauliflower curry.
  5. Veg manchurian recipe – this veg manchurian gravy is a super tasty and popular Indo Chinese recipe
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Healthy Gobi Manchurian Gravy

4.74 from 30 votes
This healthy gobi manchurian gravy is a saucy, umami and spicy indo Chinese recipe of cauliflower manchurian with sauce. 
gobhi manchurian recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
Course:main course
Cuisine:indo chinese
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

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
  • 1 tablespoon finely chopped garlic
  • 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
  • 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

INSTRUCTIONS

preparation

  • 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.
  • Then in a bowl add enough hot boiling water.
  • 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.
  • 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 cauliflower

  • 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.
  • Add ¾ cup water. whisk to a smooth batter.
  • 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 cauliflower

  • Heat 6 tablespoons oil in a pan or wok or kadai.
  • When the oil becomes medium hot, coat the cauliflower florets well with the batter and add them in hot oil. Fry in batches. You can even deep fry cauliflower.
  • Fry the batter coated cauliflower florets in hot oil on medium flame. 
  • When one side becomes light golden and lightly crisp, then turn over each cauliflower 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. 
  • Turn them over a couple of times and fry till they are crisp and golden.
  • Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towels. Continue to fry the cauliflower florets in batches this way.

making gobi manchurian gravy

  • When the cauliflower florets are frying, you can mix 1 tablespoon corn flour (corn starch) with 2 tablespoons water and place aside.
  • 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.
  • Then add ½ cup chopped spring onions and 1 tsp finely chopped celery (optional). Celery can be skipped if you do not have it.
  • Stir fry on a medium flame till the onions turn translucent.
  • When the onions turn translucent, then add 2 tablespoons tomato ketchup.
  • Add ½ tablespoon chili sauce (green or red). You can use either red chili sauce or green chili sauce.
  • Add 1 tablespoon soy sauce. mix well. Now add 1.5 cups water. mix again.
  • Add ½ tsp black pepper powder. stir and let this mixture come to a boil.
  • Now stir the corn flour paste (as the corn flour settles down at the bottom) and add the paste in the pan.
  • As soon as you add corn starch paste, mix very well so that no lumps are formed.
  • Simmer for few minutes till the sauce thickens and the corn flour gets cooked. Its raw taste should go away.
  • Now add the fried gobi. Mix the cauliflower manchurian gravy well.
  • 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.
  • Add ½ teaspoon sugar or add as required.
  • Add 1 teaspoon rice vinegar or regular vinegar to the gravy. Mix well.
  • Switch off the flame and add 2 tablespoons chopped spring onion greens. Mix again.
  • Serve the healthy 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 it with chapati, parathas or bread.

NOTES

How to make gobi manchurian dry
  1. This recipe is for gobi manchurian gravy (with 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 hot with chilli-garlic sauce or tomato ketchup.
  2. It can be served as a starter or a side vegetable.
Suggestions for making gobi manchurian gravy
  1. Fry the cauliflower 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.
  4. Ajinomoto can be completely avoided in the recipe or used sparingly to make a healthy gobi manchurian gravy.
  5. Celery can be skipped if you do not have it. But it gives a very good taste.

NUTRITION INFO (approximate values)

Nutrition Facts
Healthy Gobi Manchurian Gravy
Amount Per Serving
Calories 332 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g113%
Sodium 461mg20%
Potassium 172mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 17.3mg21%
Calcium 25mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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112 comments/reviews

  1. 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…5 stars

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

  2. It was really helpful

  3. Its awesome…. its really helpful fr me n i like all ur recipees…4 stars

    • thanks vanishri

  4. I wanted to know if ajinomoto is fine to be added.. Is it harmful for health.

    • pallavi, there are side affects of it. you can search on google. i don’t add it.

  5. Brilliant idea .. I Dont have to ask 10 ppl.. Just click m here it is..

    • thanks pallavi

  6. 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

    • welcome shubhra. glad to know that you liked the gobhi manchurian recipe and the website.

  7. 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?

    • thanks jaya for sharing positive feedback on the website. i use naturally fermented soy sauce and not the ones which are made from mix of different chemicals. you can have a look at this link https://www.vegrecipesofindia.com/soy-sauce-naturally-fermented-soy-sauce/

      if you don’t want to use soy sauce then use tamari sauce. its good to know about the ingredients which goes in making our food.

  8. I made it. Our family members loved it. Thank u so much.3 stars

    • welcome gayathri. good to know.

  9. Hi dassana,
    I made it…and my family loved it….thank u so much…!!4 stars

    • welcome seba

  10. nicely presented the steps…………Thanx a lot5 stars

    • welcome anup

  11. 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.
    Pratima4 stars

    • welcome pratima. thanks for sharing your positive feedback.

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

    • thanks sweety

  13. 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 .4 stars

    • 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.

  14. 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 you5 stars

    • thanks gouri for the feedback on all two recipes. good to know 🙂

  15. Tastes great.. Awsome

  16. 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.

  17. Dassana aka the new love of my life 😀 😀 (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.

  18. very good

  19. Soooo nice recepe…5 stars

  20. 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?

    • mailed you.

  21. Is their any substitute for celery?

    • there is no substitute. if you don’t have celery, then just skip it.

    • use coriander leaves instead.

      • thanks madhurima. coriander leaves can be added but they give a different flavor. celery has a altogether different flavor. for making indianized version coriander leaves can be added.

  22. So beautifull and tasty

  23. I have tried many recipe s from your site and all just turns to be perfect making me excellent cook . Big thank you .4 stars

    • welcome neelam

  24. One of fav dish.. i made this gobhi manchurian dish and it came out very well!! Thanks u fr ur information.. 🙂

    • welcome kavitha

  25. 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.

    • welcome guru. nice to know this. happy cooking.

  26. Instead of corn flour, what other flour can v use?

    • 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.

  27. i m surely gonna try this at home today .. will update the results 😛

    • nilza, will like to hear your feedback on gobi manchurian.

  28. good and spiecy tasty5 stars

  29. 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.

  30. 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

    • thanks priya for the positive feedback

  31. My Daughter introduced me to your site. All the recipes are superb. Thanks again for this awesome site5 stars

    • thanks geetha ji

  32. I don’t like cauliflower that much, but this looks soooo good! Will put this recipe on my to-cook list, already looking forward to eating this 😉 Thank you for the recipe!

    • thanks ellen.

  33. I made this recipe and it came out very well.I used a dash of veg oyster sauce and it could give it a more savoury feel who prefer to avoid using MSG5 stars

    • thanks ranjith.

  34. your pictorial representation is good. tempts us to try

    • thanks gayathri. do give it a try !!!

  35. Manchurian is one of favorite foods. But my gravy is always lumpy. It’s so hard to make it smooth.