Published: | Last Updated On: by Aarthi
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Gobi Manchurian is a popular indo-chinese dish. Cauliflower is coated with a flour batter and fried till crispy. Crispy cauliflower is then tossed in a spicy, sweet and tangy sauce.
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TABLE OF CONTENTS
1.How to Make Gobi Manchurian Dry
2.Gobi Manchurian Dry
3.Gobi Manchurian Gravy Recipe
4.RECIPE CARD
5.📖 Recipe Card
6.Gobi Manchurian | Gobi Manchurian Recipe | recipe for gobi manchurian
Gobi Manchurian Recipe
Manchurianis a class ofIndo-chinesedishes made by roughly chopping and deep-frying ingredient such aschicken,cauliflower(gobi),prawns,fish,mutton, andpaneer, and then sautéeing it in a sauce flavored withsoy sauce.
Manchurian is the result of the adaptation ofChinese cookingand seasoning techniques to suit Indian tastes. It has become a staple of Indian Chinese cuisine.
Gobi Manchurian is my all time favourite. I make them quite often and each time they turn out great.
Similar Recipes,
Chilli Paneer
Chukka Paneer
Gobi Cashew Masala
Mushroom Manchurian
Chilli Gobi
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This can be made in few minutes and goes well with any indo chinese meal like fried rice or noodles.
How to Make Gobi Manchurian Dry
- Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 5 to 7 mins till the cauliflower is done. Drain and set aside.
- Heat oil for deep frying.
- Mix all the ingredients for batter a little thick paste. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.
- Now let's make the sauce. Heat oil in a pan, add in onion, celery, capsicum along with some salt and sugar. Keep cooking till it gets golden brown.
- Add in the ginger garlic paste and cook for 2 mins or so.
- Add in the remaining ingredients and cook till oil separates,
- Once it is thickened add the fried gobi and mix well.
- Add in cornflour mixed with some water and mix well.
- Add in spring onion and mix well.
Hope you will give this a try and let me know how it turns out for you.
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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected] and I’ll help as soon as I can.
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Gobi Manchurian Dry
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| Bring water to a good boil |
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| add in some salt |
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| and some turmeric |
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| i like to cut my cauliflower into bite size pieces |
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| Add the cauliflower in water |
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| cook them for 5 mins or so |
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| Drain it and set aside |
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| Now take your other ingredients for batter |
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| take all purpose flour / maida in a bowl |
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| add in cornflour |
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| add in some salt |
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| and some ginger garlic paste |
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| add in some chilli powder |
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| and some soy sauce |
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| pour enough water to make a smooth paste |
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| like this |
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| the consistency shouldn't be too thick or too thin |
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| now dip cauliflower in this |
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| like this |
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| deep fry in hot oil |
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| Drain them when they are crispy |
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| drain on to some paper towel |
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| Now take your ingredients for the sauce |
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| Heat oil in a pan |
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| Add in onions, celery and capsicum |
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| add in some salt and sugar |
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| now you have to saute them till it turns golden |
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| look how much it has wilted |
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| keep cooking them till they are nicely golden |
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| i added some ginger garlic paste |
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| saute them well |
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| add in chilli powder |
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| ketchup |
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| and some vinegar |
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| and some soy sauce |
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| mix well |
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| now the raw smell has gone |
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| Add in the fried gobi |
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| toss well |
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| take cornflour in a bowl |
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| add some water and make it into a runny liquid |
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| pour that in |
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| toss well |
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| add in a handful of spring onions |
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| toss gently |
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serve |
Gobi Manchurian Gravy Recipe
Gobi manchurian gravy with step by step pictures. Crispy cauliflower tossed in a sauce which is so delicious with fried rice or noodles.
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It turned out so good and i served it with vegetable cashew pulao and it was divine.
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Hope you will give this a try and let me know how it turns out for you..
How to Make Gobi Manchurian Gravy
- Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 5 to 7 mins till the cauliflower is done. Drain and set aside.
- Heat oil for deep frying.
- Mix all the ingredients for batter to a little thick paste. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.
- Now let's make the sauce. Heat oil in a pan, add in onion, celery, capsicum along with some salt and sugar. Keep cooking till it gets golden brown.
- Add in the ginger garlic paste and cook for 2 mins or so.
- Add in the remaining ingredients and cook till oil separates,
- Pour in water and bring it to a boil.
- Now add in little of the leftover batter and mix well, so the sauce gets thick.
- Once it is thickened add the fried gobi and mix well.
- Add in spring onion and mix well.
- Serve.
Pictorial:
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| Drain it and set aside |
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| like this |
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| now dip cauliflower in this |
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| like this |
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| deep fry in hot oil |
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| Drain them when they are crispy |
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| drain on to some paper towel |
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| Now take your ingredients for the sauce |
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| Heat oil in a pan |
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| Add in onions, celery and capsicum |
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| mix well |
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| now the raw smell has gone |
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| pour in some water |
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| mix well |
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| i added little of the batter to thicken the sauce..you can mix some cornflour in water and add that too |
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| mix well and keep cooking |
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| now the sauce has got pretty thick |
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| add in fried gobi |
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| mix well |
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| add in chopped spring onions |
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| mix well |
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| serve |
RECIPE CARD
📖 Recipe Card
Gobi Manchurian | Gobi Manchurian Recipe | recipe for gobi manchurian
5 from 1 vote
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Ingredients
GOBI MANCHURIAN DRY
- Cauliflower - 4 cup cut into bite size florets
- Salt to taste
- Turmeric Powder / Manjal Podi - ½tsp
- Water as needed for cooking cauliflower
For Batter:
- All Purpose Flour / Maida - ½ cup
- Cornflour / Cornstarch - ¼ cup
- Salt to taste
- Red Chilli Powder - 1 tsp
- Soy Sauce - 1 tsp
- Ginger Garlic paste - 1 tsp
- Water - ½ cup or as needed
For Sauce :
- Oil - 3 tblspn
- Onion - 1 large chopped finely
- Capsicum - 1 chopped finely
- Celery - 1 chopped finely
- Ginger Garlic Paste - 1 tblspn
- Salt to taste
- Sugar - 1 tsp
- Red Chilli Powder - 1 tsp
- Soy Sauce - 1.5 tsp
- Vinegar - 2 tsp
- Tomato Ketchup - ¼ cup
- Cornflour / Cornstarch - 1 tsp
- Water - 3 tblspn
- Spring Onion a handful finely chopped
GOBI MANCHURIAN GRAVY
- Cauliflower - 4 cup cut into bite size florets
- Salt to taste
- Turmeric Powder / Manjal Podi - ½tsp
- Water as needed for cooking cauliflower
For Batter:
- All Purpose Flour / Maida - ½ cup
- Cornflour / Cornstarch - ¼ cup
- Salt to taste
- Red Chilli Powder - 1 tsp
- Soy Sauce - 1 tsp
- Ginger Garlic paste - 1 tsp
- Water - ½ cup or as needed
For Sauce :
- Oil - 3 tblspn
- Onion - 1 large chopped finely
- Capsicum - 1 chopped finely
- Celery - 1 chopped finely
- Ginger Garlic Paste - 1 tblspn
- Salt to taste
- Sugar - 1 tsp
- Red Chilli Powder - 1 tsp
- Soy Sauce - 1.5 tsp
- Vinegar - 2 tsp
- Tomato Ketchup - ¼ cup
- Water - 1.5 cup
- Spring Onion a handful finely chopped
Instructions
GOBI MANCHURIAN DRY
Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 5 to 7 mins till the cauliflower is done. Drain and set aside.
Heat oil for deep frying.
Mix all the ingredients for batter to a little thick paste. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.
Now lets make the sauce. Heat oil in a pan, add in onion, celery, capsicum along with some salt and sugar. Keep cooking till it gets golden brown.
Add in the ginger garlic paste and cook for 2 mins or so.
Add in the remaining ingredients and cook till oil separates,
Once it is thickened add the fried gobi and mix well.
Add in cornflour mixed with some water and mix well.
Add in spring onion and mix well.
Serve.
GOBI MANCHURIAN GRAVY
Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 5 to 7 mins till the cauliflower is done. Drain and set aside.
Heat oil for deep frying.
Mix all the ingredients for batter to a little thick paste. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.
Now lets make the sauce. Heat oil in a pan, add in onion, celery, capsicum along with some salt and sugar. Keep cooking till it gets golden brown.
Add in the ginger garlic paste and cook for 2 mins or so.
Add in the remaining ingredients and cook till oil separates,
Add in water and bring it to a boil.
Now add in little of the leftover batter and mix well, so the sauce gets thick.
Once it is thickened add the fried gobi and mix well.
Add in spring onion and mix well.
Serve.
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About Aarthi
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Reader Interactions
Comments
shooting star
i was looking a for a good descriptive recipe of gobi manchurian..your post has provided me that...will try this one out soon and let you know!!!!
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Mom Chef
first time here 🙂 Loved your space and would surely want to take some tech tips from you on blog layout!
Happy to follow you as well !
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RAKS KITCHEN
Nice pictorial, nice recipe too,mouthwatering!
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jaisuryaveda
hi aarthi,
i tried ur receipe and its really awesome. And ur pictorial explanation helps me a lot to cook without any doubt.My son liked it very much...
Thank u for posting this..ur blog becomes my fav blog..
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uma nair
Hi aarti,
I love ur blog, Your blog is my reference book for recipes.Yesterday I tried Gobi manchurian yesterday but the Gobis are not crisp.So the dish didnt turn out good.
Please help me how to prepare crisp gobis?????
Regards,
Uma.K.SReply
Aarthi
@uma nair Fry the gobi and add it to the sauce in the last minute, so they will stay nice and crispy.
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Anonymous
Hi Arthi, love your blog! How exactly do you make the red chilli paste? or where do you get it from? You feature it in a lot of you recipes and I was just wondering!
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Anonymous
I have tried many times to prepare this but i am failing in preparing batter.The cauliflowers are not properly mixup with batter.can you please suggest me the exact ratio of water and thickness of batter?
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Aarthi
@Anonymous The batter should not be too thick or too thin. The batter should be a little thin that dosa batter. if your batter is too thick then it will over coat the gobi,if you dunk them in sauce it will go soggy. If the batter is too thin, then there wont be any coating in the gobi. So make the batter inbetween that.
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Sneha Borker
Can u pls specify quantity of flour nd cornflour in grams pls dear??
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Aarthi
@Sneha Borkeri have updated, check it out
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Kishore Surendiran
Your pic has got green chilies but you haven't mentioned when to add it and your ingredients list too doesn't show green chili.. Irrelevant
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Aarthi
@Kishore Surendiranedited
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Sneha Borker
Thanks a lot dear....hd prepared it my son nd hubby jus luvd it......
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Anonymous
thnx aarthi for all such wonderful mouthwatering recipes..... u are amazing in ur work ... keep going
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zumeera shamrin
Hi aarthi.. I love u to cook after im saw ur yummytummy website
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srilekha nair
Using artificiall colors are not good for Heath .
Looks like you are awesome in cooking .
Please post healthyReply
Aparna Rajendran
I have tried many receipes from your blog. Every dish turn into perfect one. One quick question how to make red chili paste? Can u say measurements?
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Aarthi
@Aparna RajendranMaking red chilli paste is so easy. Take some dry red chillies, soak them in hot water for 15 mins. Drain them and add to blender, blend with some vinegar. Store this in fridge for a month and in freezer for more than a year
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Anonymous
I have never come across a food blog which puts such beautiful pics of such interesting recipes.. They are so easy to follow nd give absolutely great results...love ur blog 🙂
Reply
romaa
U r right
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romaa
Very yumy n perfect dishes no cheating i lov
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Anonymous
I BECAME A BIG FAN; DAILY I WILL PING IN UR BLOCK....AMAZING WORK....
Reply
Ana S
I have become an absolute fan of your blog and simply love those pictorial descriptions. Please keep up with your amazing work. Thank you.
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Anonymous
Hi aatthi nice to see ur recipes after a long day nice recipe I think it will taste great can u pl post different recipes with cabbage
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yvs vamsi krishna
Thanks for providing such a very nice information,it is really good details
veg manchurian recipeReply
raji
I have never seen such a descriptive recipe in any one of the blog. great effort ..hats off to you..the method you have posted the recipe itself tempts to try it out
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Anonymous
I've been looking for a good dry gobi manchurian recipe for a long time and bingo!!! Yours is perfect!! My daughter told me 'it's just like how they make it in my favorite restaurant'..whole family loved it...Thankyou so much
AnuReply
GAURAV KUMAR
Your blog is very informative and gracefullyyour guideline is very good and yammy and testy your food.Thank you.
restaurant in satya niketanReply
Mona Jha
Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan
Reply
madan kumar
absolutly wonderful with very discrptions thank you
nikithaReply
Mona Jha
Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan
Reply
Mona Jha
Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan
Reply
Ranjith
its very helpful...Nice dish
Reply
Vani
Great kudos to ur work...The blog is definite,clear and the pictures are flawless making us to immediately prepare the dishes.. Keep up the good work Arthi:)
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Ritu Verma
Thanks Aarthi for your delicious recipes . You are just awesome.
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Anonymous
Dear Aarthi,
Thank you very much.....i tried it today & came out very well...just like the restaurant taste......yummy......thank u,thank u so much........
Reply
Meera Nair
I have been following your recepies for a along time .you are a fabulous cook and your blog is very informative.wish you all success!
Reply
la
adhi very tasty recepie
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Anonymous
Your recipes are really good! Keep up the good work!
Reply
Lucky Sign
It is looking such a creative blog and you are explained your blog in details, which is very easy to understandable and also helpful for all. thanks for sharing.chowringhee satya niketan
Reply
Saraswathi sara
Hi...Tried this for the first time... Turned out very well...Thank u Aarthi..
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Princess Of Boutique
Dear madam can you tell me that what voinegar can be used to cook gobi.
Reply
Aarthi
You can buy normal white vinegar
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padmaja rao
Loved it 😍
Reply
pooja gupta
Thxx Aarti d dish came out really well n tasty.
Reply
Tanisha Singh
Thanks, this year you get lot of opportunity and share more foodie blog and its recipe.restaurant in satya nketan delhi
Reply
Shabintaj Dinesh
I just read and tried out. It looks and tasted yummy. And it was really easy dish. Keep posting with pictures, that is very helpful for us.
But i did it in mushroom 🙂Reply
Priya Ramkumar
tried gobi manchurian from your space today and it was just awe. yummiest manchurian ever and my hubby was all praises .. Thanks for the recipe ..
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Richa
Hi aarthi....thnx for ur wonderful effort to guide learners...keep inspiring. ☺
Reply
Sowmya c
Hi Aarti ji thank u very much for this wonderful recipe...I tried this recipe n came out very tasty.. Thank u again😘
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Manoj Hpd
really worthful.. nobody can post photos like this . tried.. so yummy dear.. thanks a lot..
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Dr Janani R
hi aarthi....i tried this receipe yesterday,.... it was sooo yummy ......:-) happy to feel that even i can prepare such yummy dishes...thank you 🙂
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pretty_far
This recipe is soooo good! V tasty
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Anonymous
amazing taste... loved by family and vegetarian friends at thanksgiving lunch
Reply
Mithali Chandra
Thank you for the wonderful recipe. It came out very tasty.
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Sauda Mol
Hy Aarti didi,
Tried your recipe today.Turned out very tasty.I am a high school student and started cooking after coming across your blog.My parents really love my cooking.Thank you soooo much for all those wonderful recipes.Reply
Anonymous
Is it possible to make this without deep frying the gobi? i know the taste is best when fried, but as a healthier alternative, for someone who cannot eat fried foods? have you tried it that way?
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Anonymous
Loved it... Great...
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Lavanya Ramgopal
I tried it for the first time and it came out very well
Thank you very much!Reply
karthick
Beginner's basic question - What is the exact quantity of a cup as referred to ?
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Aarthi
1 cup measures 240 ml
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Daania
1 cup measure 120 grams mam
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