Gobi Manchurian Gravy

Name: Gobi Manchurian Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g cauliflower (cut into medium florets); 0.5 cup all-purpose flour; 0.25 cup cornflour; 1 pinch red chili powder; 1 pinch black pepper; 0.5 tsp salt (divided); 0.5 cup water (for batter); 2 cup oil for frying; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit or finely chopped); 4 pcs spring onion (whites and greens separated, chopped); 1 pcs bell pepper (small, cubed); 2 tsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chili sauce; 1 tsp vinegar

RATING

4.6/5(123)

TASTE SCORE

9/10

Crispy cauliflower florets tossed in a glossy, spicy Indo-Chinese sauce with garlic, ginger, spring onion, and bell pepper. This saucy favorite is great with fried rice, noodles, or even on its own as a starter-style side.

PREP

20m

COOK

25m

SERVES

1 KATORI

262 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the cauliflower and batter.
1.Wash the cauliflower and cut it into medium florets.
2.In a bowl, mix all-purpose flour, 0.25 cup cornflour, red chili powder, 1 pinch black pepper, and half of the salt.
3.Add 0.5 cup water little by little to make a smooth, thick batter that coats the florets well.
4.Add the cauliflower florets and toss until evenly coated.
TIPKeep the batter thick so the coating stays crisp after frying.
fry · ~15 min
Fry the cauliflower.
1.Heat oil for frying in a deep pan over medium heat.
2.Drop the coated cauliflower florets in batches without crowding the pan.
3.Fry until golden and crisp, about 4 to 5 minutes per batch.
4.Lift out and drain well before frying the next batch.
TIPFry on medium heat so the coating cooks through and does not brown too fast.
prep · ~1 min
Mix the cornflour slurry.
Stir 1 tablespoon cornflour with 2 tablespoons water until smooth and lump-free. Keep it ready for thickening the gravy.
saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tablespoon oil in a wide pan over medium heat.
2.Add garlic, ginger, and green chili and sauté for 30 to 40 seconds.
3.Add the spring onion whites and bell pepper.
4.Cook for 2 to 3 minutes until slightly softened but still crisp.
TIPDo not overcook the bell pepper; a little crunch gives the gravy its usual restaurant-style texture.
simmer · ~5 min
Build the Manchurian gravy.
1.Add soy sauce, tomato ketchup, red chili sauce, vinegar, the remaining salt, and 1 pinch black pepper.
2.Mix well and cook for 30 seconds.
3.Pour in 1.5 cups water and bring it to a gentle simmer.
4.Stir in the cornflour slurry and cook until the sauce turns glossy and lightly thick.
TIPStir the slurry again just before adding so the cornflour does not settle at the bottom.
assemble · ~2 min
Add the fried cauliflower to the gravy.
Add the fried cauliflower florets to the pan and toss gently until coated in the sauce. Simmer for 1 to 2 minutes so the flavors come together while the florets still keep some crisp edges.
garnish · ~1 min
Finish with spring onion greens.
Scatter the chopped spring onion greens over the top and give the gravy a light toss.
serve · ~1 min
Serve hot.
Serve Gobi Manchurian Gravy right away with fried rice, hakka noodles, or as a saucy side dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cauliflower dry before battering so the coating clings well and fries up crisp.
2
Keep the batter thick enough to coat each floret; a thin batter will slide off in the oil.
3
Fry in batches on medium heat so the florets turn crisp without the coating darkening too fast.
4
Stir the cornflour slurry again right before adding, because it settles quickly and can form lumps.
5
Cook the bell pepper only until just tender-crisp to keep the classic Indo-Chinese bite.
6
Add the fried gobi only at the end and simmer briefly, or it will lose its crisp edges in the gravy.
7
Serve immediately after tossing in the sauce for the best contrast between crunchy coating and glossy gravy.