mushroom manchurian gravy recipe | mushroom manchurian with gravy

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mushroom manchurian recipe

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

4.5 from 6 votes
total time:
45minutes

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

mushroom manchurian gravy recipe

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:

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.
mushroom manchurian recipe
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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TRENDING RECIPE

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.

veggies for mushroom manchurian recipe

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.

flours for mushroom manchurian recipe with sauce

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

making mushroom manchurian recipe sauce

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

batter for mushroom manchurian recipe

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.

frying mushrooms for mushroom manchurian recipe

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

frying mushroom for mushroom manchurian recipe

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

frying mushroom for mushroom manchurian recipe

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

frying mushroom for mushroom manchurian recipe

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

frying mushrooms for mushroom manchurian recipe

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.

making mushroom manchurian gravy recipe

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

making mushroom manchurian sauce recipe

making mushroom manchurian gravy

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

making mushroom manchurian gravy recipe

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

making mushroom manchurian gravy recipe

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

onions for mushroom manchurian gravy recipe

15. stir.

stir - mushroom manchurian gravy recipe

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.

frying veggies for mushroom manchurian recipe

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.

soy sauce for mushroom manchurian recipe

18. add 2 tbsp tomato ketchup.

tomato ketchup for mushroom manchurian recipe

19. add ¼ tsp black pepper or as required.

black pepper for mushroom manchurian recipe

20. stir very well.

stir - mushroom manchurian gravy recipe

21. now add 1.25 cups water, 275 ml.

water for mushroom manchurian gravy recipe

22. stir again.

stir - mushroom manchurian sauce recipe

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

salt for mushroom manchurian gravy recipe

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

sugar for mushroom manchurian recipe

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

simmer mushroom manchurian gravy recipe

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

corn starch for mushroom manchurian recipe

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

add corn starch to mushroom manchurian recipe

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

simmer mushroom manchurian recipe

29. then add the pan fried mushrooms.

add fried mushrooms - making mushroom manchurian recipe

30. stir mushroom manchurian gravy again.

stir mushroom manchurian gravy recipe

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

vinegar for mushroom manchurian recipe

32. stir and switch off the flame.

stir mushroom manchurian gravy recipe

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.

mushroom manchurian with sauce recipe, mushroom manchurian, mushroom manchurian recipe


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28 comments/reviews

  1. Thank you Dassana for all the amazing recipes.i am become a super good cook thanks to you.keep up the good work 🙂

  2. From last few months I m using ur recipe methods n I m observing dat I m getting more b more compliments. So I m happy

  3. Hi I absolutely Love your recipes! I’m a huge fan.
    My question about this recipe is: Can this dish be made the day before?

  4. the frying is too tough everything is sticking to the bottom of the utensil afterall i think we have to add salt to the batter at first….

  5. This is phantastic! Absolutely loved it! Personally, for my taste I would use a litte less cornflour next time. But otherwise I, and also my veggie daughter loved it!! Thank you so much for it.

  6. hi dassana, awesome work! Tried and tested recipes with photos and perfect instructions/tips – splendid! A million thanks 🙂 my teen daughter is a very fussy eater ur recipes help relieve my daily stress of cooking. For sure many other happy souls might be sending their wishes and blessings to you. Keep up ur good work! Thanks again!

  7. Shallow fried Manchurian doesn’t taste like deep fried one…there’s a difference in taste and though high in calories I prefer deep frying…I do the same with potato and cauliflower too…kind of trying to identify myself with you….ha ha…love your recipes…great work !!!

  8. Hey dassana

    Another superb recipe … Thumbsup for it…thanks a lot…it tasted very good in wheat flour batter..liked it..

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