Gobi Manchurian Gravy | Gobi Manchurian Gravy Restaurant Style

Gobi Manchurian Gravy is one of the famous starters in India. Cauliflower Manchuria is delicious, tangy spicy and gravy. It is made of deep-fried Cauliflower florets blended with spices having tangy Manchurian gravy. It goes well with rice as well as parathas.

Gobi Manchurian Gravy is a popular Indo-Chinese dish that consists of deep-fried cauliflower florets coated with a spicy and tangy sauce.

Here are some facts about Gobi Manchurian Gravy:

1. Origin: Gobi Manchurian is believed to have originated in India in the 1970s, as a fusion dish that combines Indian and Chinese flavors.
2. Ingredients: The main ingredients of our Gravy include cauliflower, cornflour, all-purpose flour, ginger, garlic, onion, bell pepper, soy sauce, chili sauce, tomato ketchup, vinegar, and spices.
3. Preparation: The cauliflower florets are first coated in a batter made of cornflour and all-purpose flour and deep-fried until crispy. The sauce is made separately by sautéing ginger, garlic, onion, and bell pepper and adding soy sauce, chili sauce, tomato ketchup, vinegar, and spices. The fried cauliflower is then added to the sauce and mixed well to coat it evenly.
4. Variations: Gobi Manchurian can be prepared in two ways – dry or with gravy. In the dry version, the fried cauliflower is tossed in the sauce and served without gravy. In the gravy version, the cauliflower is added to a thick and flavorful sauce that has a consistency similar to that of a thick soup.
5. Serving suggestion: Gobi Manchurian is usually served as a side dish with steamed rice or noodles. It can also be served as a starter or snack.
6. Flavor: Gobi Manchurian Gravy has a spicy and tangy flavor that comes from the combination of soy sauce, chili sauce, vinegar, and tomato ketchup. The deep-fried cauliflower adds a crunchy texture to the dish.
7. Nutritional value: Gobi Manchurian Gravy is high in calories, due to the deep-frying process and the use of cornflour and all-purpose flour. It is not considered a healthy dish, but it is a popular treat in Indian and Chinese cuisines.

Gobhi Manchurian, though originally a Chinese dish has been localized to Indian taste. You may also like to check Gobi Manchian dry version.

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Gobi Manchurian Gravy | How to Make Gobi Manchurian Gravy Restaurant Style

Gobi Manchurian Gravy is one of the famous starters in India.

Course Appetizer

Cuisine Indian

Keyword Gobi Manchurian Gravy

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 2

Calories 280 kcal

Author Uppada Lakshmi

Ingredients

• Cauliflower clean and sliced into medium sized florets – 1 medium sized flower
• Garlic finely chopped – 1 tbsp.
• Spring onions finely chopped – 1 small bunch
• Ginger finely chopped – 1 tbsp.
• Rice flour – 2 tbsp.
• Cornflour – 2 tbsp.
• Capsicum – 1/4 cup.
• Tomato Sauce – 1 tbsp.
• Chilly Sauce – 1 tbsp.
• Soya sauce – 1/2 tbsp.
• Vinegar – 1 tbsp.
• Red chilli powder – 1/4 tbsp.
• Red chillies dry – 2
• Oil – for deep fry
• Salt – 2 tbsp.
• Water – required for boiling 500 ml.
• Milk – 1 tbsp. optional

Instructions

How to Make Gobi Manchurian Gravy:

1. Clean florets by putting them in boiling water by adding little turmeric powder and salt.
2. Drain water and add corn flour, ginger garlic paste, garam masala powder, red chilli powder, rice flour, salt, a pinch of red color and black pepper powder,
3. Mix all ingredients and add little water to get a thick batter.
4. Marinate these florets for 30 minutes and deep fry them till they attain golden brown color.
5. On another saucepan, heat oil and add spring onions, ginger and garlic pieces, saute for a while.
6. Add capsicum pieces, green chilly paste, tomato sauce and a little salt.
7. Meanwhile, let us prepare corn syrup in a bowl by mixing corn flour, vinegar, soya sauce and water.
8. Drop this syrup in the above mix to get a thick gravy.
9. Add deep fried florets and saute for a minute.
10. Serve Gobi Manchurian Gravy hot garnishing with spring onions and onion slices.

Recipe Video

How to Make Gobi Manchurian Gravy:

• Boil the florets by adding little salt and turmeric powder to clean properly.

Tip: You can add 1 tbsp. milk in water to lock florets white color.

• Drain and dry on a clean cloth.
• Meanwhile, make a thick batter of flour.
• Add cornflour, rice flour, ginger garlic paste, and salt.

• To make it much spicier add garam masala powder, black pepper powder, red chilly powder and little red color.

• Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

• Add 3 tbsp. oil, add ginger, garlic pieces, and spring onions saute for a minute.

• Slice capsicum to one-inch size and add it, salt, tomato sauce and green chilly paste.

• Meanwhile, make cornflour syrup by adding 1 tbsp. corn flour to 1 cup water and dissolve well.
• Add soya sauce, vinegar, cornflour syrup and cook until thick gravy.

• Add cauliflower florets and saute well until gravy is absorbed by florets.

• Cook for two more minutes until you get a thick gravy.
• Gobi Manchurian Gravy is ready. Garnish with onion slices and sliced spring onions.
• Serve hot with noodles or rice.

Watch this recipe video on (Youtube).