mushroom manchurian gravy recipe with step by step photos – a popular spicy, sweet and sour indo chinese recipe of mushrooms with sauce or gravy.

on occasions i make indo chinese food at home. and no wonder, i have posted many vegetarian indo chinese recipes on the blog.

a few readers had asked me whats the difference between a manchurian gravy and a chilli gravy. e.g difference between chilli paneer and paneer manchurian. both look and taste similar. my reasoning is that manchurian gravies have tomato ketchup added to them which make them sweet. whereas in a chilli gravy, tomato ketchup is not added. some variations use chili sauce in both and some variations add fresh green chilies.

to make this mushroom manchurian recipe less in calories, i have pan fried the batter coated mushrooms. however you can shallow fry or deep fry them. they will be more crisp in texture. any indo chinese recipe is flexible and you can always add the flavorings like the the sauces, pepper as per you and your family’s taste preferences. if you want a make a dry version, you can have a look at this recipe – mushroom manchurian dry recipe.

mushroom manchurian gravy goes very well with veg fried rice or burnt garlic fried rice or noodles or hakka noodles. you can also serve this gravy with schezwan fried rice or even plain steamed rice. i like to have it with jeera rice too. at times i even make rotis to go with it.

if you are looking for more manchurian recipes then do check:

• gobi manchurian dry
• veg manchurian recipe
• paneer manchurian dry
• gobi manchurian recipe.

mushroom manchurian gravy

4.5 from 6 votes

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

mushroom manchurian gravy recipe - a spicy, sour and sweet mushroom manchurian with sauce.

Course:main course

Cuisine:indo chinese

Servings:3 to 4

Author:dassana

INGREDIENTS FOR mushroom manchurian gravy

(1 CUP = 250 ML)

for frying mushrooms

• 200 to 250 grams mushrooms
• ¾ cup whole wheat flour (atta) or or all purpose flour (maida) or 90 grams flour
• 2 tablespoon corn starch
• 1 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 2 to 3 garlic cloves + ½ inch ginger - crushed to a paste in mortar-pestle
• ½ teaspoon black pepper or white pepper
• ½ teaspoon soy sauce
• ¾ cup water + 2 tablespoon water or add as required
• 4 tablespoon oil

for mushroom manchurian gravy

• 1 small to medium capsicum - red or yellow or green (bell pepper or shimla mirch)
• 1 medium onion Or 2 medium spring onions (scallions) - cut into ½ inch squares OR about ½ cup - reserve the spring onions greens for garnish
• 5 to 6 garlic, finely chopped or 1.5 teaspoon finely chopped garlic (lahsun)
• ½ inch ginger, finely chopped or 1 teaspoon finely chopped ginger (adrak)
• 1 or 2 green chilies, finely chopped or ½ to 1 teaspoon finely chopped green chilies (hari mirch)
• 1 teaspoon finely chopped celery (optional)
• 2 tablespoon tomato ketchup or add as required
• 1 to 1.5 tablespoon soy sauce or add as required
• ½ teaspoon rice vinegar or regular vinegar or apple cider vinegar - you can also add as required
• ¼ teaspoon black pepper or add as per taste
• ¼ teaspoon sugar or add as required
• 2 tablespoon corn starch + 3 tablespoon water
• 1.25 cups water or 275 ml water
• salt as required
• a few chopped celery or spring onion greens for garnish

HOW TO MAKE mushroom manchurian gravy

frying mushrooms for mushroom manchurian

• prep the veggies first. rinse and slice 200 to 250 grams mushrooms thickly. if the mushrooms are small, you can just halve them. dice 1 medium onion and 1 small to medium bell pepper (red or green or yellow) into ½ inch squares. finely chop ½ inch ginger, 5 to 6 garlic cloves, 1 to 2 green chilies and 1 small stem of celery. keep the chopped veggies aside.
• in another bowl, take ¾ cup whole wheat flour or all purpose flour (about 90 gms), 2 tbsp corn starch, 1 tsp ginger garlic paste, ½ tsp black pepper and ½ tsp soy sauce. please note, if you use whole wheat flour, you will get a wheatish taste.
• add ¾ cup water + 2 tbsp water. depending on the quality of flour, you can also add water as required. whisk to a thick to medium consistency flowing batter.
• heat 4 tbsp oil in a pan or kadai. you can also deep fry, but here i have used less oil and pan fried. hence these are not overall crisp like the deep fried ones. they just have some crispness.
• dip the mushroom slices in the batter and evenly coat them with the batter.
• gently place the batter coated mushrooms in the medium hot oil.
• the quantity of mushrooms to be added depends on the size of the pan. once one side of the mushrooms are cooked and become a light golden, turn over and fry the other side.
• flip a couple of times and fry till the mushrooms are evenly golden. a time will come when water from the mushrooms will start spluttering in the oil. let this be and continue to fry. as if you stop here, the mushrooms will be not be cooked completely.
• drain the pan fried mushrooms on kitchen paper towels. fry all the mushrooms this way and keep aside.

making mushroom manchurian gravy

• in the same pan, without adding any extra oil, add the chopped ginger, garlic and green chilies first. stir and saute on a low flame for about half a minute.
• then add the diced onions, bell peppers and celery. stir.
• increase the flame to a high and stir fry the veggies till the onions and bell pepper start getting lightly browned or shrinking from the edges. keep on stirring while cooking them. about 2 to 3 minutes on a high flame.
• reduce the flame to medium and then add 1 to 1.5 tbsp soy sauce (you can add soy sauce as per your taste), add 2 tbsp tomato ketchup & ¼ tsp black pepper or as required. stir very well.
• now add 1.25 cups water, 275 ml and stir again.
• season with salt. do keep a check on the salt as soy sauce & tomato ketchup already have salt in them.
• add 1/4 tsp sugar. again sugar can be added as per your taste or you can skip it altogether.
• stir and allow the sauce to simmer on a medium flame.
• prepare a smooth paste in a bowl or cup with 2 tbsp corn starch & 3 tbsp water.
• add this corn starch paste to the simmering sauce.
• stir briskly and let the mushroom manchurian gravy (or sauce) to thicken. simmer for about 2 minutes.
• then add the pan fried mushrooms and stir mushroom manchurian gravy again.
• lastly add 1/2 tsp rice vinegar or regular vinegar. you can also add apple cider vinegar.
• stir and switch off the flame.
• serve mushroom manchurian gravy with veg fried rice, schezwan rice or plain steamed rice.

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preparation for mushroom manchurian gravy recipe

1. prep the veggies first. rinse and slice 200 to 250 grams mushrooms thickly. if the mushrooms are small, you can just halve them. dice 1 medium onion and 1 small to medium bell pepper (red or green or yellow) into ½ inch squares. finely chop ½ inch ginger, 5 to 6 garlic cloves, 1 to 2 green chilies and 1 small stem of celery. please note celery is optional and you can skip it. you can also use spring onions/scallions instead of onions. keep the chopped veggies aside.

2. in another bowl, take ¾ cup whole wheat flour or all purpose flour (about 90 gms), 2 tbsp corn starch, 1 tsp ginger-garlic paste, ½ tsp black pepper and ½ tsp soy sauce. please note, if you use whole wheat flour, you will get a wheatish taste.

3. add ¾ cup water + 2 tbsp water. depending on the quality of flour, you can also more or less.

4. whisk to a thick to medium consistency flowing batter without any lumps.

5. heat 4 tbsp oil in a pan or kadai. you can also deep fry, but here i have used less oil and pan fried. hence these are not overall crisp like the deep fried ones. they just have some crispness in them.

6. dip the mushroom slices in the batter and evenly coat them with the batter.

7.  gently place the batter coated mushrooms in the medium hot oil.

8. the quantity of mushrooms to be added depends on the size of the pan.

9. once one side of the mushrooms are cooked and become a light golden, turn over and fry the other side.

10. flip a couple of times and fry till the mushrooms are evenly golden. a time will come when water from the mushrooms will start spluttering in the oil. let this be and continue to fry. as if you stop here, the mushrooms will be not be cooked properly.

11. drain the pan fried mushrooms on kitchen paper towels. fry all the mushrooms this way and keep aside.

making mushroom manchurian gravy

12. in the same pan, without adding any extra oil, add the chopped ginger, garlic and green chilies first.

13. stir and saute on a low flame for about half a minute.

14. then add the diced onions, bell peppers and celery.

15. stir.

16. increase the flame to a high and stir fry the veggies till the onions and bell peppers start getting lightly browned or shrinking from the edges. keep on stirring while cooking them. about 2 to 3 minutes on a high flame.

17. reduce the flame to medium and then add the 1 to 1.5 tbsp soy sauce. you can add soy sauce as per your taste.

18. add 2 tbsp tomato ketchup.

19. add ¼ tsp black pepper or as required.

20. stir very well.

21. now add 1.25 cups water, 275 ml.

22. stir again.

23. season with salt. do keep a check on the salt as soy sauce & tomato ketchup already have salt in them.

24. add ¼ tsp sugar. again sugar can be added as per your taste or you can skip it altogether.

25. stir and allow the sauce to simmer on a medium flame.

26. prepare a smooth paste in a bowl or cup with 2 tbsp corn starch & 3 tbsp water.

27. add this corn starch paste to the simmering sauce.

28. stir briskly and let the gravy to thicken. simmer mushroom manchurian gravy for about 2 minutes.

29. then add the pan fried mushrooms.

30. stir mushroom manchurian gravy again.

31. lastly add ½ tsp rice vinegar or regular vinegar. you can also add apple cider vinegar.

32. stir and switch off the flame.

33. serve mushroom manchurian gravy garnished with spring onion greens or chopped celery with fried rice or burnt garlic fried rice or schezwan fried rice or veg noodles or plain steamed rice. we sometimes have them with rotis too.