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Gobi Manchurian

Srirup
Gobi Manchurian with Gravy is a delicious recipe that is spicy and sweet. It goes perfectly with Plain roti or Fried Rice.
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Prep Time 15 minutes
Cook Time 15 minutes
No Resting Time Required 0 minutes
Total Time 30 minutes
Course dinner
Cuisine Indian
Servings 4 people
Calories 543 kcal

Equipment

  • skillet

Ingredients
  

For Gobi Manchurian Marinade

  • 1 medium sized Cauliflower Florets cut
  • ¼ Cup All Purpose Flour / Maida
  • ¼ Cup Cornflour
  • 1 Tsp Salt
  • 1 Tsp Lal Mirch Powder
  • 1 Tbsp Garlic Paste (Lehsun Paste)
  • 1 Tbsp Refined Oil
  • 2 Tbsp Tomato Ketchup
  • ½ Cup Refined Oil for deep frying the Cauliflower florets or Gobi Manchurian

For the Gravy

  • 1 medium sized Onion diced
  • 1 medium sized Capsicum diced and some cut into lenghtwise slices
  • 6-7 cloves Garlic Chopped
  • 1 Sachet Ching's Veg Manchurian Masala 20gm
  • 1 Tbsp Water to make the slurry
  • 1 Tbsp Refined Oil for the gravy
  • 3 whole Sukhi Lal Mirch or Dried Red Chilis
  • 1 Tsp Sarso, Rai or Mustard Seeds
  • 1 Tsp Sada Til or Sesame Seeds more for garnish
  • 1 Tsp Salt or as per taste
  • ½ Tsp Kali Mirch Powder (Black Pepper Powder)
  • 1 Tbsp Tomato Ketchup
  • ½ Tsp Sugar
  • 1 Tsp Plain Vinegar
  • ¼ cup Water (or as per your requirement) for the gravy

Instructions
 

  • Combine Maida with Cornflour, Salt, Lal Mirch Powder, Lehsun Paste, and some Refined Oil. Also, add Tomato Ketchup. Add a little water as per your need and make a lump free - smooth batter. It should be thick.
  • Add the cooled Cauliflower to the batter and mix well until evenly coated.
    Take a Non-Stick Pan and heat about ½ cup of Oil.
    Carefully add your Cauliflower florets in this hot oil, and fry both sides until they are crispy and golden brown. (Don't throw away the remaining marinade)
    Take them out on a paper towel-lined plate to soak out the excess oil.
    In the remaining Marinade, add 1 whole sachet of Ching's Veg Manchurian Masala. Add some water and give it all a good mix. Make a smooth and lump-free batter.
  • In another Pan, heat about 1 tbsp of Refined Oil. Add 3 Sukhi Lal Mirch along with 1 teaspoon of Sarso or Rai and 1 Teaspoon of Sada Til or Sesame Seeds.
    When it starts to sizzle, add the chopped Lehsun or Garlic. Throw in the chopped Onions and Capsicums. Keep the flame on high at all times.
    Stir fry the veggies lightly until they are half cooked
    Season it with a pinch of salt and Kali Mirch Powder (Ground Black Pepper Powder). Mix well.
    Finish it off with 1 Tablespoon of Tomato Ketchup, ½ Teaspoon of Sugar, and 1 Tablespoon of Vinegar.
    Now add the Cornflour and Ching's Masala Slurry and give all of that a real good mix.
    Adjust water as per your gravy requirement.
    Finally, add the Crispy Cauliflowers or Crispy Gobis and turn off the flame.
  • Mix everything lightly. Garnish with some more Sada Til or Sesame Seeds. Serve alongside Plain Roti or Schezwan Fried Rice or Butter Naan.

Video

Notes

Adjust the Spiciness as per your requirement.
Keyword Gobi Manchurian