Gobi Manchurian |How to make Restaurant Style Gobi Manchurian gravy Recipe

Gobi Manchurian is a popular Indo Chinese  food item popular in India.




Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century.

 In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce.

There are two different variants of it, dry and with gravy.I have prepared gravy but you can check tips for dry version

Its taste can vary from mild spicy to hot and fiery based on the recipe and personal preference.
 Both variants are prepared by using common ingredients like cauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion.



Few side dishes for gobhi manchurian


Schezwan chicken hakka noodles

VEG HAKKA NOODLES

Egg vegetable hakka noodles

Hongkong style chicken hakka noodles

SINGAPORE STYLE CHICKEN HAKKA NOODLES

Veg fried rice

CHICKEN FRIED RICE

SCHEZWAN CHICKEN FRIED RICE

EGG FRIED RICE

ASIAN STYLE VEG FRIED RICE PULAO

Ingredients for Gobi Manchurian

15 cauliflower florets of lemon size

3 tablespoons corn flour

5 tablespoons all purpose flour

1 tbsp ginger garlic paste

1 tsp soya sauce

1 tsp chilli flakes (optional)

¼ cup water

1 teaspoon black pepper powder

Salt to taste

oil for deep frying

 Manchurian Sauce

½ cup chopped spring onions

1 tablespoon finely chopped garlic

2 teaspoons finely chopped green chillies

2 teaspoons finely chopped ginger

1 tablespoon corn flour mixed in 3 tbsp water

1/4 cup water or vegetable stock

1 tablespoon soy sauce

1 tablespoon tomato ketchup

1 teaspoon red chilli sauce (optional)

1 tablespoon vegetable/sunflower oil

Salt to taste 

Method:
1. break the cauliflower in medium size florets.  boil water with salt and turmeric pinch. rinse the cauliflower florets and add them to the hot water.this is done to remove any insects in gobi. let them get half cooked.drain water completely and dry them on tissue

2.Mix all the above ingredients listed under 'for the batter' with very little water to form a thick paste

3. dip each florets in the batter and allow it to sit for 10-15 minutes.fry the batter coated florets in hot oil. you can either deep fry or shallow fry.



4.drain on tissue and keep aside

Manchurian sauce

1. In hot oil add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.you can use the leftover oil and add little more to it if required

2. Mix the corn flour with ¼ cup of water.ensure that it is fully dissolved with no lumps.
3.Now add the soy sauce, black pepper,salt,tomato sauce ,red chilli sauce.

4.Gradually add the corn flour paste to the gravy and stir continuously.Keep on stirring the gravy while adding the cornflour paste.Simmer,add little water say 1/4 cup water/stock, then allow it boil and come to a sauce consistency.

5. Now add fried gobis. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis.



6. Toss the Fried Cauliflower with the Manchurian Sauce .Serve gobi manchurian Garnished with spring onion leaves with noodles and fried rice

Tips:

1. Can add 1/2 cubed capsicum after frying Spring onions.

2.Adding cornflour water mixture is purely optional - this is just to make the sauce thick.

3.Do not saute the veggies for a long time in the sauce as the veggies need to be crisp.

4.FOR DRY VERSION : Do not add water  in step 4.Instead of water you add the fried florets, soya sauce, black pepper,red chilli sauce,tomato sauce,cornflour paste and salt. Stir fry and cook till mixture becomes dry or semidry

5.Once cooked Serve immediately before it becomes soggy.if you want to serve it later cook sauce and fry gobi and keep aside.mix them and cook just few minutes before serving