Veg Fried Rice with Gobi Manchurian Gravy

Ingredients

• 500 g Cauliflower (Cut into bite-sized florets)
• 1 tsp Salt (For blanching water)
• 0.5 cup All-Purpose Flour (For the batter)
• 0.25 cup Cornflour (For the batter)
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Black Pepper Powder
• 0.75 cup Water (For the batter)
• 2 cup Oil (For deep frying)
• 2 tbsp Sesame Oil (For the gravy)
• 8 cloves Garlic (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 2 Green Chili (Slit lengthwise)
• 0.25 cup Spring Onion Whites (Chopped)
• 1 medium Onion (Cut into 1-inch cubes or petals)
• 1 medium Capsicum (Cut into 1-inch cubes)
• 2 tbsp Soy Sauce
• 1 tbsp Red Chili Sauce
• 2 tbsp Tomato Ketchup
• 1 tsp Rice Vinegar
• 1 tsp Sugar
• 3 tbsp Spring Onion Greens (Chopped, for garnish)

Instructions

1. 1

   Blanch the Cauliflower: In a large pot, bring 6 cups of water to a boil with 1 tsp of salt. Add the cauliflower florets and blanch for exactly 3 minutes. This cleans them and gives them a head start on cooking. Immediately drain and spread on a plate to cool and dry completely.

2. 2

   Prepare the Frying Batter: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 3/4 tsp salt. Gradually add 3/4 cup of water, whisking constantly to form a smooth, thick batter without lumps. The consistency should be similar to pancake batter, thick enough to coat the florets.

3. 3

   Fry the Cauliflower: Heat 2 cups of oil in a kadai or wok over medium-high heat. Once hot, dip each dried cauliflower floret into the batter, ensuring it's evenly coated. Carefully slide the battered florets into the oil one by one, frying in batches to avoid overcrowding. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.

4. 4

   Sauté Aromatics and Vegetables: In a separate large wok or pan, heat 2 tbsp of sesame oil over high heat. Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the spring onion whites, cubed onion, and capsicum. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crunchy.

5. 5

   Create the Manchurian Sauce: Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and 1/2 tsp salt. Stir well to combine and cook for 1 minute. Pour in 1.5 cups of water and bring the sauce to a rolling boil.

6. 6