Gobi Manchurian Gravy
A popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a savory, spicy, and tangy brown gravy.
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Ingredients
- 500 grams Cauliflower florets
- 1/2 cup Cornflour
- 1/4 cup All-purpose flour
- 1 tablespoon Ginger-Garlic paste
- 2 tablespoons Soy sauce
- 1 tablespoon Green chili sauce
- 2 tablespoons Tomato ketchup
- 2 tablespoons Finely chopped garlic
- 1/4 cup Spring onions
- 2 cups Vegetable oil
- 1/2 teaspoon Black pepper powder
Instructions
- 1
Blanch the cauliflower florets in hot salted water for 5 minutes, then drain and pat dry.
- 2
Make a thick batter using cornflour, all-purpose flour, ginger-garlic paste, salt, and a little water.
- 3
Coat the florets in the batter and deep fry in hot oil until golden brown and crispy; set aside.
- 4
In a separate pan, heat 1 tablespoon of oil and sauté the chopped garlic, ginger, and green chilies for a minute.
- 5
Add spring onion whites and sauté, then pour in the soy sauce, chili sauce, ketchup, and vinegar.
- 6
Mix 1 tablespoon of cornflour with half a cup of water to make a slurry and pour it into the pan to thicken the gravy.
- 7
Once the gravy starts bubbling and thickens, add the fried cauliflower florets and toss quickly to coat.
- 8
Garnish with spring onion greens and serve immediately while the cauliflower is still crisp.
Nutrition per Serving
320
Calories
6g
Protein
42g
Carbs
16g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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