Gobi Manchurian Gravy

Ingredients

• 500 grams Cauliflower florets
• 0.5 cup Cornflour
• 0.25 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
• 0.25 cup Spring onions
• 2 cups Vegetable oil
• 0.5 teaspoon Black pepper powder

Instructions

1. 1

   Blanch the cauliflower florets in hot salted water for 5 minutes, then drain and pat dry.

2. 2

   Make a thick batter using cornflour, all-purpose flour, ginger-garlic paste, salt, and a little water.

3. 3

   Coat the florets in the batter and deep fry in hot oil until golden brown and crispy; set aside.

4. 4

   In a separate pan, heat 1 tablespoon of oil and sauté the chopped garlic, ginger, and green chilies for a minute.

5. 5

   Add spring onion whites and sauté, then pour in the soy sauce, chili sauce, ketchup, and vinegar.

6. 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. 7

   Once the gravy starts bubbling and thickens, add the fried cauliflower florets and toss quickly to coat.

8. 8

   Garnish with spring onion greens and serve immediately while the cauliflower is still crisp.