Easy and quick guide to making Gobi Manchurian.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 15 minutes
Recommendations: Good with steamed rice, noodles or indian breads. Also goes well with paneer.
- 1 medium sized Cauliflower; clean and broken into big florettes
- 1 small bunch of spring onion; finely chopped
- 2 tsp ginger; finely chopped
- 1 tsp garlic; finely chopped
- 1/4 cup plain flour
- 3 tbsp cornflour
- 1/4 tsp red chilli powder
- 2 red chillies, dry
- 3 tbsp oil
- 1 1/2 cups water
- 1 tbsp milk
- Soy sauce and salt, as preferred
1. Boil the cauliflower florettes in a bowl full of water for 3-4 minutes. Add a tablespoon of milk.
2. Drain the water and let the cauliflower dry.
3. Make a batter of cornflour (2 tdsp), giner, garlic and red chili powder (1/4 tsp each). Add salt to taste.
4. Dip the cauliflower florettes in the batter and deep fry in hot oil.
5. Mix the remaining ginger, garlic and crushed chili and fry for 1 minute. Add salt and spring onions while mixing.
6. Add 1 ½ glass water and allow to boil.
7. In a separate bowl, mix 1 tbsp cornflour and ¼ cup water together. Add to the boiling pot and mix well till the gravy begins to boil again and gravy reaches a good consistency.
8. Add cauliflower florettes to the gravy. Add soy sauce as per preference.
9. Boil for two minutes. Gobi Manchurian is now ready for serving.
Garnish with spring onions or parsley.
For Dry Gobi Manchurian, avoid the gravy preparation.
After step 4, add salt, soy sauce and spring onions. Sprinkle 1 tsp cornflour and fry for two minutes, while mixing. Serve hot with chiligarlic sauce or tomato ketchup.