gobi manchurian gravy recipe | cauliflower manchurian gravy recipe with detailed photo and video recipe. a popular indian street food recipe which is an adaptation to popular chinese manchurian cuisine. manchurain gravy recipes are typically served with other indo chinese cuisine rice recipes as a side dish or a gravy.
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1Watch Video
2Recipe Card
3Ingredients 1x2x3x
4Step By Step Photos
5Gobi Manchurian Recipe
6Manchurian Gravy Recipe
7Notes
gobi manchurian gravy recipe | cauliflower manchurian gravy recipe with step by step photo and video recipe. gobi manchuri recipe is perhaps one of the most popular indo chinese, street food recipes of india. basically it is served in 2 varieties – gobi manchurian dry and gobi manchurian gravy and it is typically consumed as starter and side dish respectively. both the variants are prepared with similar ingredients like gobi florets, corn flour, soy sauce, vinegar but differs with corn starch gravy.
i have shared the gobi manchurian dry recipe which is my all time favourite recipe in indo chineese cuisine. however gobi manchurain gravy recipe is my husband’s favourite recipe and he likes it when served with fried rice or schezwan fried rice. hence whenever i prepare gobi manchuri, i make sure to prepare both dry and gravy variants. moreover the manchurian recipes served in restaurants, always contains msg which enhances the taste. however i refrain adding it due health related concerns, however some argue that it is a misconception.
furthermore, some important tips and suggestions for a perfect gobi manchurian gravy recipe. firstly, always wash and boil the gobi florets in water before deep frying it with batter. this will ensure to remove impurities and insects between the gaps. secondly, i have used the combination of chilli sauce + tomato sauce for sweet, tangy and spicy taste. where as only chilli sauce can be used if one does not like the tangy taste. finally, i have not added ajinomoto salt in this recipe. while ajinomoto salt may increase the taste, but it is considered as unhealthy.
finally i would like to highlight my other indo-chinese cuisine recipescollection with this post. particularly, paneer manchurian, veg manchurian, chilli potato, chilli paneer, veg manchow soup and spring dosa recipe. in addition do visit my other recipes collection board like,
- snacks recipes collection
- chaat recipes collection
- instant recipes collection
video recipe of gobi manchurian gravy recipe:
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recipe card for gobi manchurian gravy recipe
gobi manchurian gravy recipe | cauliflower manchurian gravy recipe
HEBBARS KITCHEN
easy gobi manchurian gravy recipe | cauliflower manchurian gravy recipe
5 from 417 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course snacks
Cuisine indo chinese
Servings 3 Servings
Ingredients
for batter:
- ½ cup maida / plain flour / refined flour
- 2 tbsp corn flour
- 1 tbsp ginger-garlic paste / adrak-lasun ki paste
- 1 tsp kashmiri red chili powder / lal mirch powder
- salt to taste
- 1 tsp soy sauce
- water as required, to prepare batter
- 2 cups gobi / cauliflower, florets - boiled 1 minute
- oil for deep frying
for gravy:
- 2 tsp oil
- 2 cloves garlic / lasun, finely chopped
- ½ cup spring onions, finely chopped
- 1 tbsp chili sauce
- 1 tbsp tomato sauce
- ½ tsp pepper, crushed
- 1 tbsp soy sauce
- 1 tbsp vinegar
- salt to taste
for cornflour water:
- 2 tsp cornflour
- 1 cup water
Instructions
firstly, in a large mixing bowl take maida and corn flour.
further add ginger garlic paste, chili powder, salt and soy sauce.
add water as required and make a smooth batter.
now 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.
in a large kadai heat oil and saute garlic on high flame.
further saute spring onion and capsicum.
additionally add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
mix well and saute for a minute.
add corn flour water and stir well till they turn translucent.
additionally, add fried gobi.
mix gently making sure the sauce has coated well uniformly.
finally, transfer to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!
how to make gobi manchurian gravy with step by step photo:
gobi manchurian recipe:
- firstly, in a large mixing bowl take maida and corn flour.
- further add ginger garlic paste, chili powder, salt and soy sauce.
- mix well making sure the spices are combined well.
- further add water as required and make a smooth batter.
- add more water if required and prepare smooth flowing consistency batter.
- now add in boiled gobi florets (boil florets for a minute).
- dip the gobi in batter completely.
- further, deep fry in hot oil. you can also shallow fry or bake for more healthy option.
- stir in between and fry till they turn golden brown.
- finally drain off the gobiover a kitchen towel to remove excess oil. keep aside.
manchurian gravy recipe:
- firstly, in a large kadai heat oil and saute garlic on high flame.
- further saute spring onion for a minute.
- also add capsicum and continue to saute till they slightly change colour.
- additionally add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
- mix well and saute for a minute.
- add corn flour water. to prepare corn flour watermix 2 tsp of corn flour with 1cup of water.
- give a good mix.
- get to a boil by mixing continuously and also check for consistency.
- the gravy slightly thickens and turns translucent.
- additionally, add fried gobi.
- mix gently making sure the sauce has coated well uniformly.
- finally,transfer gobi manchurian gravy to a serving bowl and garnish with chopped spring onions green. serve with fried rice.
notes:
- firstly, adjust the consistency of gravy by increasing the cornflour water.
- also add red colour to make gravy more bright and colourful like served in restaurants.
- additionally, add green chili to make gobi manchurian gravy more spicy.
- finally,gobi manchurian gravy taste great when served hot.
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