Veg Manchurian Gravy

Name: Veg Manchurian Gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g cabbage (finely shredded); 120 g carrot (peeled and finely grated); 80 g bell pepper (finely chopped); 4 pcs spring onion (whites and greens separated, finely chopped); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 3 tbsp all-purpose flour (for binding the balls); 4 tbsp cornflour (2 tbsp for balls and 2 tbsp for gravy slurry); 1 pinch black pepper; 0.5 tsp salt; 2 cup oil for frying (for deep frying manchurian balls); 2 tsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chili sauce; 1 tsp vinegar; 2.5 cup water (for gravy and slurry)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crisp vegetable balls simmered in a glossy, spicy Indo-Chinese sauce make this a favorite for dinner tables and takeout-style meals. It has plenty of texture, bold garlic flavor, and just enough heat to pair beautifully with fried rice or noodles.

PREP

25m

COOK

30m

SERVES

1 KATORI

221 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the vegetables for the manchurian balls.
1.Finely shred the cabbage and lightly squeeze out any extra moisture.
2.Grate the carrot and finely chop the bell pepper.
3.Reserve 2 tbsp spring onion greens for garnish and keep the rest ready for cooking.
TIPFinely chopped vegetables hold together better and give smoother, evenly cooked balls.
mix · ~7 min
Mix the manchurian ball mixture.
1.In a large bowl, combine cabbage, carrot, bell pepper, 2 tbsp spring onion whites, black pepper, and 0.25 tsp salt.
2.Add all-purpose flour and 2 tbsp cornflour.
3.Mix well until the vegetables release some moisture and the mixture holds when pressed.
4.Shape into small, tight balls of equal size.
TIPDo not add water to the ball mixture; the vegetables release enough moisture for binding.
fry · ~12 min
Fry the manchurian balls.
1.Heat oil for frying over medium heat.
2.Slide in a few balls at a time without crowding the pan.
3.Fry until deep golden and crisp on all sides, turning gently as needed.
4.Remove and keep aside on a plate.
TIPKeep the heat at medium so the balls cook through without turning dark too quickly.
prep · ~5 min
Prepare the gravy ingredients.
1.Finely chop the garlic, ginger, and green chili.
2.In a small bowl, mix the remaining 2 tbsp cornflour with 0.5 cup water until smooth.
3.Measure the soy sauce, tomato ketchup, red chili sauce, vinegar, and remaining salt.
saute · ~4 min
Cook the aromatics for the gravy.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add garlic, ginger, and green chili and cook until fragrant.
3.Add the remaining spring onion whites and sauté for 1 to 2 minutes.
TIPCook the garlic just until fragrant; browned garlic can make the gravy taste bitter.
simmer · ~6 min
Build and thicken the gravy.
1.Add soy sauce, tomato ketchup, red chili sauce, vinegar, remaining 2 cups water, and the remaining 0.25 tsp salt.
2.Bring the mixture to a gentle simmer.
3.Stir the cornflour slurry again and pour it in slowly while stirring.
4.Cook until the sauce turns glossy and lightly thick.
TIPThe gravy should coat a spoon lightly because it thickens a little more after the balls go in.
assemble · ~2 min
Add the manchurian balls to the gravy.
Add the fried vegetable balls to the hot gravy and gently toss to coat. Simmer for 1 to 2 minutes so they soak up some sauce but still stay slightly crisp.
garnish
Garnish with spring onion greens.
serve
Serve hot with fried rice or noodles.

PRO TIPS

What to keep in mind.

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

1
Squeeze the cabbage well before mixing, or the balls can turn soft and absorb too much oil.
2
If the vegetable mix feels wet, rest it for 5 minutes before shaping so the flours bind better.
3
Fry one test ball first; if it breaks, add a little more cornflour to the mixture.
4
Keep the balls small and evenly sized so they cook through before the outside gets too dark.
5
Stir the cornflour slurry just before pouring, because it settles quickly at the bottom.
6
Add the fried balls to the gravy only 1 to 2 minutes before serving to keep some crispness.
7
For make-ahead cooking, fry the balls and prepare the sauce separately, then combine just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Air-fry or bake the manchurian balls until browned, then simmer briefly in the gravy for a lighter version with less frying.

vegan

Vegan

This dish is already vegan if your ketchup and chili sauce are vegan-friendly, making it easy for plant-based meals.

gluten free

Gluten-free

Replace all-purpose flour with rice flour and use gluten-free soy sauce to keep the same crisp texture without wheat.

jain

Jain

Skip onion, garlic, and ginger; increase bell pepper and use finely chopped cabbage greens and green chili for a Jain-style adaptation.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich Main Dish

Cabbage, carrot, bell pepper, and spring onion add a mix of vegetables, bringing fiber and plant compounds to the meal.

✓

Aromatics With Character

Garlic, ginger, and green chili add bold flavor, which helps build a satisfying gravy without relying only on fat.

✓

Plant-Based Comfort Food

Made entirely from vegetables, sauces, and flour-based binders, this is a meat-free option that still feels hearty and filling.

QUESTIONS?

Frequently asked questions

The mixture is usually too wet or loosely packed. Squeeze the cabbage well, mix until it holds when pressed, and add a little extra cornflour if needed.