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A quintessential Indo-Chinese delight, this Gobi Manchurian features perfectly crispy cauliflower florets bathed in a luscious, tangy, and savory gravy. Each bite offers a symphony of textures and flavors, making it an irresistible main course when paired with fried rice or noodles.
For 4 servings
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.
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.
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.
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.
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.
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A quintessential Indo-Chinese delight, this Gobi Manchurian features perfectly crispy cauliflower florets bathed in a luscious, tangy, and savory gravy. Each bite offers a symphony of textures and flavors, making it an irresistible main course when paired with fried rice or noodles.
This indo_chinese recipe takes 50 minutes to prepare and yields 4 servings. At 361.53 calories per serving with 6.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Thicken Gravy and Combine: In a small bowl, mix 1.5 tbsp of cornflour with 1/4 cup of cold water to create a lump-free slurry. While stirring the boiling sauce continuously, slowly pour in the cornflour slurry. The gravy will thicken in about 1-2 minutes. Once it reaches your desired consistency, add the fried cauliflower florets.
Garnish and Serve: Gently toss the crispy cauliflower in the gravy for about 30-60 seconds, just enough to coat them without making them soggy. Turn off the heat. Garnish generously with chopped spring onion greens. Serve immediately with steamed rice or hakka noodles for the best texture.
Instead of deep-frying, toss the battered cauliflower with 1-2 tablespoons of oil and bake at 200°C (400°F) for 20-25 minutes or air fry for 15-18 minutes, until golden and crisp.
To make the 'dry' appetizer version, reduce the water in the gravy to 1/4 cup and omit the cornflour slurry. Toss the fried gobi in the concentrated sauce until well-coated.
Replace cauliflower with paneer cubes or firm tofu. Coat and fry them in the same way for a delicious Paneer or Tofu Manchurian.
Cauliflower and capsicum are excellent sources of Vitamin C, an essential antioxidant that helps boost the immune system and supports skin health.
The generous use of garlic, ginger, and onions provides a range of antioxidants that help combat oxidative stress and inflammation in the body.
This dish is entirely plant-based, offering a delicious way to incorporate more vegetables into your diet. Cauliflower itself is a good source of fiber and various vitamins.
A single serving of Gobi Manchurian Gravy (approximately 1 cup) contains around 350-450 calories. The majority of the calories come from the deep-fried cauliflower and the oil used in the gravy.
Gobi Manchurian is an indulgent, restaurant-style dish and is not typically considered a health food due to being deep-fried. However, it contains vegetables like cauliflower, capsicum, and onions. For a healthier alternative, you can bake or air-fry the cauliflower florets instead of deep-frying them.
Yes, you can. To make it gluten-free, replace the all-purpose flour in the batter with an equal amount of rice flour or a gluten-free all-purpose blend. Also, ensure you use tamari or a gluten-free soy sauce instead of regular soy sauce.
For maximum crispiness, you can double-fry the cauliflower. Fry it once until light golden, remove and let it cool for 5-10 minutes, then fry it again in hotter oil for 1-2 minutes until deep golden brown. Adding a couple of tablespoons of rice flour to the batter also helps create a crispier texture.
If the gravy is too thin, mix an extra teaspoon of cornflour with 2 tablespoons of cold water and slowly stir it into the simmering gravy until it thickens. If it's too thick, simply stir in a few tablespoons of hot water until you reach the desired consistency.
You can do some prep in advance to save time. You can blanch and fry the cauliflower florets ahead of time and store them in an airtight container. You can also chop all the vegetables for the gravy. However, only prepare the final gravy and combine it with the cauliflower just before serving to ensure the gobi remains crispy.