Restaurant-Style Gobi Manchurian (Cauliflower Manchurian Dry)

Gobi Manchurian (Cauliflower Manchurian) is a popular Indo-Chinese dish, in which crispy cauliflower florets are tossed in a Manchurian sauce. It is the result of the fusion of Chinese cooking and seasoning methods to suit Indian tastes. The word Manchurian means native or inhabitant of Manchuria. It is believed to have been originally developed by a small Chinese community that lived in Kolkata for a century.

Gobi Manchurian (Cauliflower Manchurian Dry) has become one of the main parts of Indian-Chinese restaurants. For vegetarians, it is a great dish as they can eat it with chapati, naan, noodle, and fried rice. But many people who are non-vegetarians eat this dish as well because of its similarity with Chilli Chicken and Chicken Manchurian. Personally, this is one of the many dishes that my family loves.

This dish can be eaten both dry or with gravy. My children would snack on the Gobi Manchurian florets after I fry them. Yeah! This batter-fried Gobi/Cauliflower is crispy and crunchy finger food, like Gobi Pakora. With gravy/semi gravy it’s a great combination with chapati, Prata, fried rice, ghee rice, and noodles. Try this finger-licking indo-Chinese tasty dish and create a restaurant feel dinning in your homes.

Video

How to Restaurant-Style Gobi Manchurian ( Cauliflower Manchurian Dry)

How to prepare Gobi/Cauliflower

1. Clean the cauliflower florets.

2. Heat 3 cups of water and add salt and turmeric.

3. Once it is boiling, add the cauliflower florets and turn off the stove and let it rest for 5 minutes. (Do not let the cauliflower overcook)

4. Drain the cauliflower completely and spread them on a clean cloth or kitchen towels.

How to fry Gobi

1. Mix the ingredients listed for the batter in a bowl.

2. Add water slowly and ensure that it becomes a medium consistency and that there are no lumps, not too thick or not too runny. (Refer to the video for more information)

3. Keep the batter aside

4. Heat oil in a non-stick pan, make sure the oil is hot enough for frying.

5. Grab a handful of cauliflower florets and dip them into the batter.

6. Fry them until they become crispy. (Do them in batches)

7. Once done, keep them aside.

How to make Gobi Manchurian Gravy

1. Prepare and arrange vegetables.

2. Arrange sauces and ingredients as per measurement

2. Heat oil in a wide pan or chinese wok. When the oil is hot, add garlic, ginger, fry until light brown.

3. Then add 2 tablespoons of chopped onion, spring onion, and green chili.

4. Also, add capsicum into the pan, saute for 1-2 minutes at high heat

5. Add the sauces (Light Soya Sauce, Dark Soya sauce, tomato sauce, red chili sauce), vinegar, and Sugar

6. Add chili paste(to make add 1 teaspoon Kashmiri chili powder into 2 tablespoons of hot water), do not add chili powder directly as it is not diluted. Saute for 2-3 minutes

7. In a bowl, add one teaspoon cornstarch with 4 tablespoons of water. Mix until no lumps are seen, making a thin cornstarch liquid. Then pour it directly into the pan and mix well with the sauce.

8. Once the gravy thickens, taste it and add salt if needed. Turn off the stove and add the fried cauliflower florets.

9. Mix them until the florets are all well coated with Manchurian sauce.

9. Garnish the Gobi Manchurian with spring onion greens.

10. Serve hot and enjoy the Gobi Manchurian with chapati, noodles, fried rice, ghee rice, etc.