Gobi Manchurian
Gobi Manchurian fries cauliflower until crisp, then tosses it in a tangy Indo-Chinese sauce with garlic, ginger, and chiles.
About This Recipe
Gobi Manchurian gets its personality from spices, texture, and a well-built sauce or base.
Cook the aromatics first, then add the main ingredient gently so it keeps its shape.
Ingredients
- ✓1 small head (500 grams) cauliflower (/gobi (250 grams cleaned florets))
- ✓Oil (for deep frying as needed)
- ✓½ cup (65 grams) all-purpose flour (( prefer organic or at least unbleached))
- ✓¼ cup (32 grams) cornstarch ((white corn flour or yellow corn flour))
- ✓½ to 1 teaspoon Kashmiri red chili powder (or paste (less spicy variety) (optional))
- ✓¼ teaspoon black pepper (crushed or ground)
- ✓¼ teaspoon salt ((adjust to taste))
- ✓½ cup water ((more if needed))
- ✓1½ tablespoons oil ((for sauce))
- ✓1 tablespoon garlic (fine chopped)
- ✓½ tablespoon ginger (fine chopped)
- ✓1 green chili (chopped (optional))
- ✓⅓ cup onions (or spring onions/ scallions fine chopped - green & white separated )
- ✓¼ cup bell pepper ((capsicum chopped fine) (optional))
- ✓1 tablespoon soya sauce ((organic or naturally brewed)(or tamari))
- ✓2 to 3 tablespoon Red Chilli sauce ((or 2 tbsps hot & sweet sauce, adjust to taste, maggi/chings brand))
- ✓1 to 2 tablespoon tomato ketchup ((optional, use if using hot sauce))
- ✓½ teaspoon Kashmiri red chili powder ((or paprika optional) )
- ✓½ tablespoon rice vinegar ((use apple cider vinegar))
- ✓1 teaspoon sugar ((adjust to taste))
- ✓salt (as needed)
- ✓3 to 4 tablespoons water
- ✓½ to ¾ teaspoon black pepper (crushed or ground)
- ✓⅛ teaspoon salt ((adjust to taste))
- ✓2 tablespoons spring onion greens (chopped for garnish)
Ingredient Notes
- Main vegetable or legume: Cook until tender while keeping enough shape.
- Spices: Bloom spices in oil so the flavor spreads through the dish.
- Sauce base: Tomato, yogurt, or broth gives the recipe body.
- Fresh finish: Herbs, citrus, or onion can brighten the final plate.
Instructions
- 1
Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander. Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture. You can do this ahead and set aside at room temperature. Any moisture in the gobi will cook it to soft and not crisp.
- 2
Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
- 3
Mix and add water little by little as needed and make a free flowing lump-free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. Add the gobi florets to the batter (in batches), coat them well.
- 4
When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to sizzle and rise to the surface without browning. This is the correct temperature. Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Avoid disturbing/ stirring them for 1 to 2 minutes, as the coating can easily turn messy.
- 5
Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying. Remove them with a spider, shaking gently to get rid of the excess oil. Transfer to a kitchen tissue/paper towel or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp. Oil should be medium hot and not smoking hot, before you fry the next batch.
- 6
For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside. This step is optional and is used mainly for the red color.
- 7
Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside. (). Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
- 8
Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.
- 9
Pour the sauce and water. Mix well and cook stirring until the sauce turns thick. Add black pepper and turn off the heat.
- 10
Taste test and adjust the heat and salt levels to your taste. The sauce has to be slightly tangy, sweet & hot. If you want you may add more sauce to preference.
- 11
Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
- 12
Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice.
Katy’s Kitchen Tips
- Bloom spices before adding the main ingredient.
- Keep vegetables or paneer from overcooking.
- Taste the sauce before serving.
- Finish with herbs, citrus, or a little extra spice.
Variations and Substitutions
- Extra vegetables: Add peppers, spinach, peas, or cauliflower.
- Creamier sauce: Stir in yogurt, cream, or coconut milk at the end.
- Spicier version: Increase chili, ginger, or garam masala.
- Fresh finish: Add cilantro, lemon, or sliced onion before serving.
What to Serve With Gobi Manchurian
Serve Gobi Manchurian with fried rice, steamed rice, noodles, cucumber salad, scallions, or chili sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Flat spices: Spices need oil and heat to open up.
- Overcooked vegetables: Vegetables or paneer can lose their shape if boiled hard.
- Thin sauce: Simmer until the sauce coats the main ingredient.
- No fresh finish: Herbs or citrus can lift rich vegetarian dishes.
FAQ
Can I make Gobi Manchurian ahead?
Yes. Many vegetarian curries and mains reheat well.
Can I make it spicier?
Yes. Increase fresh chiles, chili powder, or hot sauce gradually.
What should I serve with it?
Rice, naan, roti, salad, or yogurt sauce are good choices.
How do I store leftovers?
Refrigerate airtight and reheat gently so the sauce stays smooth.
Nutrition Facts
- Calories: 299 kcal
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 460 mg
- Sugar: 8 g
- Fat: 19 g
- Saturated Fat: 1 g