Veg Manchurian Gravy
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the cabbage well before mixing, or the balls can turn soft and absorb too much oil.
- 2If the vegetable mix feels wet, rest it for 5 minutes before shaping so the flours bind better.
- 3Fry one test ball first; if it breaks, add a little more cornflour to the mixture.
- 4Keep the balls small and evenly sized so they cook through before the outside gets too dark.
- 5Stir the cornflour slurry just before pouring, because it settles quickly at the bottom.
- 6Add the fried balls to the gravy only 1 to 2 minutes before serving to keep some crispness.
- 7For make-ahead cooking, fry the balls and prepare the sauce separately, then combine just before serving.
Adapt it for your goals.
Low-oil
Air-fry or bake the manchurian balls until browned, then simmer briefly in the gravy for a lighter version with less frying.
veganVegan
This dish is already vegan if your ketchup and chili sauce are vegan-friendly, making it easy for plant-based meals.
gluten freeGluten-free
Replace all-purpose flour with rice flour and use gluten-free soy sauce to keep the same crisp texture without wheat.
jainJain
Skip onion, garlic, and ginger; increase bell pepper and use finely chopped cabbage greens and green chili for a Jain-style adaptation.
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.
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.
