Gobi Manchurian with Gravy

Gobi Manchurian with Gravy

Gobi Manchurian with gravy is a combination of deep-fried cauliflower florets with a thick, spicy cornflour gravy. It is a very tasty recipe to try with chappathi, naan, roti, etc. One recipe you can try at home for special occasions or for daily meal.

Preparation Time: 10 Minutes

Cooking Time:  20 Minutes

Servings: 3 Persons

Main Ingredients: Gobi / Cauliflower

Cuisine: Indo Chinese


Ingredients

Gobi / cauliflower, florets – boiled 1 minute: 2 cups

Maida / plain flour / refined flour: ½ cup

Corn flour: 2 tbsp

Ginger-garlic paste / adrak-lasun ki paste: 1 tbsp

Kashmiri red chili powder / lal mirch powder: 1 tsp

Salt to taste

Soy sauce: 1 tsp

Water as required, to prepare batter

Oil for deep-frying

For gravy:

Oil: 2 tsp

Garlic / lasun, finely chopped: 2 cloves

Spring onions, finely chopped: ½ cup

Chili sauce: 1 tbsp

Tomato sauce: 1 tbsp

Pepper, crushed: ½ tsp

Soy sauce: 1 tbsp

Vinegar: 1 tbsp

Salt to taste

For corn flour water:

Corn flour: 2 tsp

Water: 1 cup


Method to Prepare Gobi Manchurian with Gravy

1. In a large mixing bowl take maida and corn flour.

2. Add ginger garlic paste, chili powder, salt and soy sauce.

3. Add water as required and make a smooth batter. Add in boiled gobi florets and deep fry in hot oil till they turn golden brown. Drain off the gobi over a kitchen towel to remove excess oil, keep aside.

4. In a large kadai heat oil and sauté garlic on high flame.

5. Add spring onion and capsicum & saute.

6. Add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt. Mix well and saute for a minute.

7. Add corn flour water and stir well till they turn translucent. Add fried gobi.

8. Mix gently so the sauce has coated well uniformly. Switch off flame & garnish with chopped spring onions.


 

Taste n Twist Author

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