Crispy fried vegetable balls tossed in a savory, tangy, and slightly spicy gravy. This Indo-Chinese classic is a crowd-pleaser and pairs perfectly with fried rice or hakka noodles.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Veg Manchurian Gravy with Steamed Basmati Rice
Aromatic veg Manchurian in a rich gravy with fluffy steamed rice. A perfectly spiced, soul-satisfying meal for any evening!
This indo_chinese dish is perfect for dinner. With 546.77 calories and 9.3g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
0.5 tsp Salt (for the balls)
2 cup Vegetable Oil (for deep frying)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
2 pcs Green Chili (slit lengthwise)
0.25 cup Spring Onion (chopped whites for gravy)
1 medium Onion (cut into 1-inch petals)
1 tbsp Red Chili Sauce
1 tbsp White Vinegar
2 tbsp Tomato Ketchup
1 tsp Sugar
3 cup Vegetable Broth (or water)
0.25 cup Water (for cornstarch slurry)
Instructions
1
Prepare the Vegetable Balls
In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and chopped capsicum.
Add a pinch of salt, mix, and let it sit for 5 minutes. Then, using your hands or a cheesecloth, squeeze out as much water as possible. This step is crucial for crispy balls.
To the squeezed vegetables, add all-purpose flour, 1/4 cup corn starch, ginger garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
Mix everything together to form a firm dough. Do not add any extra water. If the mixture is too wet, add 1-2 tbsp more of all-purpose flour.
2
Fry the Manchurian Balls
Heat oil for deep frying in a wok or deep pan over medium heat until it reaches 180°C (350°F).
Moisten your palms and shape the vegetable mixture into small, lemon-sized balls.
Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding the pan.
Fry for 6-8 minutes, turning them occasionally, until they are deep golden brown and crisp all over.
Remove with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
3
Prepare the Gravy Base
In a separate large wok or pan, heat 2 tbsp of oil on high heat.
Once the oil is shimmering, add the chopped ginger, garlic, green chilies, and spring onion whites. Stir-fry for 30-40 seconds until fragrant.
Add the onion and capsicum petals. Continue to stir-fry on high heat for 2 minutes until they are slightly tender yet crunchy.
4
Add Sauces and Thicken the Gravy
Reduce the heat to medium. Add 3 tbsp soy sauce, red chili sauce, vinegar, tomato ketchup, sugar, 1/2 tsp black pepper, and 1/4 tsp salt. Stir well and cook for 1 minute.
Pour in the vegetable broth and bring the mixture to a rolling boil.
In a small bowl, whisk 2 tbsp corn starch with 1/4 cup of cold water to make a smooth, lump-free slurry.
While stirring the gravy continuously, slowly pour in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
5
Combine and Serve
Just before serving, gently add the fried Manchurian balls to the hot gravy.
Simmer for only 1-2 minutes, allowing the balls to absorb the sauce without becoming soggy.
Garnish generously with chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
