Gobi Manchurian Recipe
About Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese dish that combines the flavors of Indian and Chinese cuisines. It is made with cauliflower florets that are coated in a spicy and tangy sauce, creating a delicious appetizer or side dish. The dish is known for its unique blend of crispy texture, flavorful sauce, and aromatic spices. It’s a beloved dish in India and among fans of Indo-Chinese cuisine.
There are two main variations of Gobi Manchurian: dry and gravy. In the dry version, the fried cauliflower florets are coated with the sauce, and any excess liquid is evaporated, resulting in a crispier texture. In the gravy version, the fried cauliflower is cooked in a slightly more liquid sauce, creating a saucy consistency that’s perfect for serving with rice or noodles.
The key steps in making Gobi Manchurian include:
- Preparing the Cauliflower: Cauliflower florets are typically dipped in a spiced batter made from flour, cornstarch, and spices. They are then deep-fried until crispy.
- Making the Sauce: The sauce is the heart of Gobi Manchurian. It’s prepared by sautéing ingredients like garlic, ginger, green chilies, onions, and bell peppers. Soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and other seasonings are added to create the distinctive flavor profile.
- Coating the Cauliflower: The fried cauliflower florets are added to the sauce and gently tossed to coat them evenly. This allows the cauliflower to absorb the flavors of the sauce.
- Garnishing and Serving: The dish is often garnished with chopped spring onions for a fresh and vibrant touch. Gobi Manchurian can be served as an appetizer or as a side dish with steamed rice, fried rice, or noodles.
Gobi Manchurian is known for its fusion of spicy, sweet, tangy, and umami flavors, making it a popular choice in Indian restaurants and households alike. It’s important to adjust the spice levels and sauces to suit your personal taste preferences. Whether you prefer the dry or gravy version, Gobi Manchurian is sure to tantalize your taste buds with its delectable combination of textures and flavors.
Video of Gobi Manchurian
Table of Contents
Ingredients:
For the Fried Cauliflower:
- 1 medium cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- Salt to taste
- Water, as needed
- Oil, for deep frying
For the Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 small onion, thinly sliced
- 1/2 cup bell peppers (capsicum), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce (adjust to taste)
- 1 teaspoon vinegar
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup chopped spring onions (green parts), for garnishing
How to prepare “Gobi Manchurian” Step by Step Guide:
- Prepare the Fried Cauliflower:
- In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, and salt.
- Gradually add water and mix to form a smooth batter, similar to pancake batter.
- Heat oil in a deep pan for frying.
- Dip each cauliflower floret into the batter, ensuring it’s coated evenly, and then carefully place it in the hot oil.
- Fry until the cauliflower turns golden and crisp. Remove with a slotted spoon and place on a paper towel-lined plate to remove excess oil. Set aside.
- Prepare the Sauce:
- In a separate pan, heat 2 tablespoons of oil over medium heat.
- Add chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add sliced onions and bell peppers. Cook until they are slightly tender yet retain their crunch.
- Create the Sauce:
- Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and salt. Mix well and cook for a couple of minutes.
- Add Fried Cauliflower:
- Add the fried cauliflower to the sauce and toss gently to coat the cauliflower with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve:
- Garnish with chopped spring onions (green parts).
- Serve:
- Gobi Manchurian can be served as an appetizer or as a side dish with fried rice or noodles.
Frequently asked question about Gobi Manchurian
1. What is Gobi Manchurian?
Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets that are battered, deep-fried, and then coated in a flavorful sauce made with a mix of spices, sauces, and aromatics.
2. Is Gobi Manchurian Indian or Chinese?
Gobi Manchurian is an Indo-Chinese dish, which means it combines elements of both Indian and Chinese cuisines. It was created in India and features Chinese cooking techniques and flavors adapted to Indian tastes.
3. What are the main ingredients needed for Gobi Manchurian?
The main ingredients for Gobi Manchurian include cauliflower, all-purpose flour, cornstarch, spices (like ginger-garlic paste, red chili powder), sauces (soy sauce, tomato ketchup, chili sauce), garlic, ginger, green chilies, onions, and bell peppers.
4. How is Gobi Manchurian made?
To make Gobi Manchurian, cauliflower florets are coated in a batter, deep-fried until crispy, and then tossed in a sauce made from sautéed garlic, ginger, onions, and bell peppers along with the sauces and spices.
5. Can I use frozen cauliflower for Gobi Manchurian?
Fresh cauliflower is recommended for the best texture and taste, but you can use frozen cauliflower if fresh isn’t available. However, be sure to thaw and drain the frozen cauliflower thoroughly before using.
6. Is Gobi Manchurian spicy?
The level of spiciness in Gobi Manchurian can be adjusted according to your taste. The dish does have a mild to moderate level of spiciness due to the use of red chili powder and green chilies.
7. Can I make Gobi Manchurian without deep-frying?
While deep-frying cauliflower florets is the traditional method, you can achieve a similar result by baking the coated florets in the oven. However, the texture might be slightly different.
8. Can I make Gobi Manchurian without onion and garlic?
Yes, you can skip onion and garlic if you prefer. The dish might have a slightly different flavor profile, but it can still be delicious.
9. What’s the difference between dry and gravy Gobi Manchurian?
In dry Gobi Manchurian, the fried cauliflower florets are coated in a thick sauce that sticks to the florets, resulting in a crispier texture. In gravy Gobi Manchurian, the florets are cooked in a slightly more liquid sauce, creating a saucy consistency that’s great for serving with rice or noodles.
10. Can I make Gobi Manchurian ahead of time?
While Gobi Manchurian is best enjoyed freshly made, you can prepare the fried cauliflower and the sauce separately ahead of time. Combine them just before serving to maintain the crispy texture.