Gobi Manchurian Gravy :
Gobi Manchurian Gravy is a well-known Indo-Chinese dish that features deep-fried cauliflower florets coated in a flavorful Manchurian sauce. The dish has two fundamental components: the fricasseed cauliflower and the Manchurian sauce.
Gobi Manchurian Gravy is a well-known Indo-Chinese dish that features deep-fried cauliflower florets coated in a flavorful Manchurian sauce. The dish has two fundamental components: the fricasseed cauliflower and the Manchurian sauce.
Here’s a recipe for Gobi Manchurian Gravy, a prevalent Indo-Chinese dish highlighting cauliflower (gobi) in a flavorful and tart sauce:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 servings
Ingredients:
| For Gobi Manchurian Florets |
| 2 tablespoons Maida (all-purpose flour) |
| 4 tablespoons Cornflour (corn starch) |
| 1/2 medium size Cauliflower (Gobi) |
| 1 teaspoon Ginger-Garlic Paste |
| Cooking Oil, for profound frying |
| Salt |
| 1/4 cup Water |
| For Gravy |
| 1/2 tablespoon finely chopped Ginger |
| 2 Green Chillies, deseeded and slit lengthwise |
| 2 teaspoons finely chopped Garlic |
| 3 tablespoons finely chopped Spring Onion |
| 1 tablespoon Cooking Oil |
| 2 tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup |
| 1/2 teaspoon Pepper Powder |
| 2 tablespoons Cornflour (corn starch) |
| 2 cups Hot Water |
| Salt |
Directions for Making Gobi Manchurian Florets :
1. Clean cauliflower and break it into huge florets. Bubble florets in the bounty of water for 3 minutes. Deplete water and pat dry them on the kitchen towel.
2. Take maida, cornflour, ginger-garlic paste, and salt in a medium-sized bowl. Include approx. 1/4 cup water; blend all fixings and make a batter. Make sure that the player is neither exceptionally thick nor watery. (its thickness ought to be comparable to dosa batter or flapjack batter) Include cauliflower florets in batter and blend well until all florets are coated with batter.
3. Warm cooking oil in a kadai (skillet) over medium fire. When oil is hot sufficient to profound sear, carefully slide or drop 7 to 8 batter-coated florets and profound broil over medium fire until they turn golden brown.
4. Deplete and exchange florets to the plate. (If conceivable, spread kitchen paper serviette over the plate to assimilate the abundance of oil from deep-fried florets) Profound sear the remaining florets until brilliant brown.
Directions for Making Gobi Manchurian Gravy ;
1. Dissolve 2 tablespoons cornflour in 1/2 cup water and keep aside.
2. Warm 1 tablespoon oil in a pan. Include chopped ginger, garlic, green chili, and chopped spring onion. Sauté on medium warm for a minute.
3. Include soy sauce, chili sauce, tomato ketchup, pepper powder, and salt; cook for 1 minute.
4. Pour 2 cups hot water and bring the blend to bubble over medium fire. Bubble it for a minute. Include dissolved cornflour while mixing continually to dodge shaping knots. Blend and cook on moo fire for a minute.
5. Include deep-fried cauliflower florets and cook for 3 minutes over medium flame.
6. Gobi Manchurian with fiery gravy is prepared. Exchange it in another bowl and embellish it with chopped spring onion. Serve it with schezwan noodles or Chinese fricasseed rice.
Tips and Variations:
- Clean cauliflower florets by splashing them in warm salted water for 15 minutes.
- Do not profoundly fry too many gobi florets at a time something else, they will not cook equitably due to overcrowding.
- Chilli sauce and soy sauce are the two fundamental flavoring operators in this recipe, alter the amount of them to get the craved taste.
- To plan crispier cauliflower florets profound fry them a little longer. Moreover, you can blend florets into sauce only before serving to protect their crispiness.
Taste: Hot and spicy
Serving Ideas: Serve it as a soupy starter sometimes recently a feast. The thick and spicy gravy is an awesome backup to hakka noodles and paneer fried rice. The steaming hot sauce of cauliflower Manchurian is a tasty body hotter during cold winter evenings.