Vegetable Manchurian Gravy Recipe:
Vegetable Manchurian Gravy is a popular Indo-Chinese dish that brings together the earthy goodness of fresh vegetables and the bold, fiery flavors of Asian cuisine. This mouthwatering preparation starts with finely shredded vegetables such as cabbage, carrots, and capsicum, which are mixed with aromatic spices and a binding agent to form soft, flavorful dough. These are then shaped into small balls and deep-fried until they’re golden, crispy on the outside, and tender within.
What makes this dish truly stand out is the rich, glossy gravy they’re immersed in—a vibrant, savory sauce made by sautéing garlic, ginger, and green chilies in oil, followed by the addition of soy sauce, vinegar, and a hint of tomato ketchup for that signature tang. A cornflour slurry is used to thicken the mixture, giving the gravy a smooth and slightly sticky texture that clings beautifully to each vegetable ball. The final touch often includes chopped spring onions and a dash of pepper for added zest and aroma.
Served hot, Vegetable Manchurian Gravy can be enjoyed as a hearty starter or as a flavorful side dish to pair with steamed rice, Hakka noodles, or Schezwan fried rice. Its unique combination of crispy textures, deep umami flavor, and subtle heat makes it a true favorite among lovers of fusion cuisine. Whether you’re cooking for a festive occasion or simply craving something exciting, this dish is sure to light up your table and your taste buds.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 3 servings
Ingredients:
| For Veg Manchurian Balls |
| 1/3 cup Maida (all purpose flour) |
| 2 tablespoons Cornflour (corn starch) |
| 3/4 cup destroyed Carrot (Gajar) |
| 3/4 cup destroyed Cabbage |
| 1/2 cup finely chopped Capsicum |
| 1 finely chopped Green Chilli (Hari Mirch) |
| 1/2 teaspoon Pepper Powder |
| 1 squeeze of Ajinomoto (MSG), optional |
| 1 teaspoon + for profound frying Cooking Oil |
| Salt |
| For Gravy |
| 1 squeeze of Ajinomoto (MSG), optional |
| 2 Green Chillies (Hari Mirch), opening and cut into halves |
| 1 tablespoon minced Garlic (Lasoon) |
| 2 tablespoons finely chopped Spring Onion |
| 1 tablespoon Cooking Oil |
| 2 tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup |
| 1 teaspoon Pepper Powder |
| 2 tablespoons Cornflour (corn starch) |
| 1 cup + 2 cups Water |
| Salt |
Directions for Making Manchurian Balls:
1. Begin by taking a large mixing bowl and adding the following ingredients: finely shredded carrot, finely shredded cabbage, chopped capsicum (bell pepper), and finely chopped green chilies. To this vegetable mix, add about 1 teaspoon of oil, a pinch of pepper powder, a small amount of Ajinomoto (MSG, optional), a few tablespoons of all-purpose flour (maida), cornflour (cornstarch), and salt according to taste. These ingredients form the base of your Manchurian balls.
2. Thoroughly mix all the ingredients using your hands or a spoon until they are well combined. The natural moisture released by the vegetables should be enough to bind the mixture together—there’s usually no need to add any extra water. However, if you find the mixture too dry or crumbly and it’s difficult to shape into balls, you can sprinkle in a tiny bit of water just to help bring everything together.
Once the mixture is ready, divide it evenly and shape it into small, firm balls. You should be able to make around 10 to 12 balls depending on the size.
3. Heat a sufficient amount of oil in a deep frying pan or kadai over medium flame. Once the oil is hot enough, carefully slide in the vegetable balls, a few at a time. Fry them on medium heat to ensure they cook evenly and achieve a golden-brown, crispy exterior. Turn them gently using a slotted spoon to fry all sides uniformly.
Directions for Making Gravy for Vegetable Manchurian:
Step 1: Prepare the Cornflour Slurry
Mix until the cornflour is fully dissolved and forms a smooth, lump-free slurry. Set aside. This will help thicken the gravy later.
Take 2 tablespoons of cornflour (cornstarch) in a bowl.
Add 1 cup of regular room-temperature water gradually, stirring continuously to avoid lumps.
Step 2: Sauté Aromatics
Stir and sauté for about 30 seconds to 1 minute, until fragrant. Do not overcook the garlic to avoid bitterness.
Heat 1 tablespoon of oil in a deep frying pan or wok over medium heat.
Once hot, add the following:
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
1 finely chopped green chili (adjust to taste)
2 tablespoons finely chopped spring onion whites
Step 3: Add the Sauces
Mix well and cook for another minute, letting the sauces blend and coat the aromatics. This forms the flavor base of your Manchurian gravy.
To the sautéed aromatics, add:
1 tablespoon soy sauce
1 tablespoon red chili sauce (adjust spice level to preference)
1 tablespoon tomato ketchup
Step 4: Add Water and Seasonings
Stir and bring the mixture to a boil over medium heat. Once it starts bubbling, allow it to continue boiling for another minute to help the flavors develop.
Pour in 2 cups of water into the pan.
Add ½ teaspoon black pepper powder (adjust to taste) and salt as needed (keep in mind that soy sauce already contains salt).
Step 5: Thicken the Gravy
Lower the flame and let it simmer on low heat for 1–2 minutes, or until the gravy thickens to your desired consistency. Stir regularly to ensure it doesn’t stick to the bottom of the pan.
Give the prepared cornflour slurry a quick stir (as it might have settled), then pour it slowly into the boiling gravy while stirring continuously.
Mix thoroughly to prevent lumps.
Step 6: Add Fried Manchurian Balls
Cook over medium flame for 2–3 minutes, allowing the balls to absorb some flavor while still retaining their crisp edges.
Gently drop the deep-fried Manchurian balls into the hot gravy.
Stir carefully to coat them well without breaking.
Step 7: Garnish and Serve
- Turn off the heat.
- Sprinkle chopped spring onion greens (scallions) on top for freshness and color.
- Serve the hot and tangy Vegetable Manchurian immediately with steamed rice, fried rice, or vegetable noodles for a complete Indo-Chinese meal.
Tips for Making Perfect Vegetable Manchurian
- Avoid Adding Extra Water to the Vegetable Mixture: While preparing the Manchurian balls, refrain from adding water to the grated or chopped vegetables. Most vegetables, especially cabbage and carrots, release enough moisture on their own. This natural moisture helps bind the mixture together. If the mix feels too dry and doesn’t hold shape, add just a teaspoon or two of water as needed, but not more.
- Maintain the Right Gravy Consistency: Begin with a slightly thinner (watery) gravy when cooking. As it simmers, the sauce will naturally reduce and thicken due to the cornflour. Starting with a thick gravy may result in an overly dense sauce after cooking, which could coat the balls too heavily or lose the desired texture.
- Fry the Manchurian Balls Just Before Serving: To ensure the Manchurian balls remain crisp and fresh, deep-fry or shallow-fry them close to serving time. Preparing and storing them in advance can cause them to absorb moisture from the air or sauce, making them soggy and soft, which diminishes their appeal.
- Use of MSG (Ajinomoto): MSG (Monosodium Glutamate), often referred to as Ajinomoto, is commonly used in Indo-Chinese cuisine to enhance umami flavor and mimic restaurant-style taste. If you’re aiming for that authentic touch, you may include a small pinch. However, it is completely optional. Feel free to skip it if you have dietary concerns or prefer a more natural alternative.
Variations You Can Try
- Add Paneer or Tofu for Protein Boost: Mix in some crumbled paneer or small tofu cubes with the vegetable mixture for added protein and texture. This twist makes the dish more filling and nutritious.
- Bake Instead of Frying for a Healthier Option: Instead of deep-frying the Manchurian balls, try baking them in an oven or using an air fryer. This method reduces oil consumption and still delivers a decent crispness.
- Try a Dry Manchurian Version: Skip the gravy altogether and toss the fried balls in a thick sauce coating for a “dry” Manchurian. This variant is perfect as a starter or party snack.
- Add More Vegetables for Variety: While cabbage and carrots are standard, feel free to experiment with finely chopped bell peppers, green beans, mushrooms, or even sweet corn. These additions enhance both flavor and nutritional value.
- Spice it Up to Taste: Adjust the heat level according to your preference by increasing green chilies or adding chili garlic paste. You can also experiment with black pepper or Szechuan sauce for a different flavor profile.
Taste: Delicious delicate veg browned balls plunged in zesty flavorful gravy.
Serving Ideas: Serve it with hakka noodles for supper or savor hot and fiery food on its own.