Spicy Gobi Manchurian Recipe

How to Cook Gobi Manchurian

Posted on 11/12/2009 4:40:29 PM

I love making dishes using cauliflowers but among them gobi Manchurian is my favorite. I learned making gobi manchurian from my friend and when I made it first time it was just amazing. Hope you will like it sure. Definitely this gobi manchurian recipe is from her but I am putting it together for you people so that you also cook this at home and enjoy the dish.

gobi with cornflour

gobi manchurian sauce

Gobi Manchurian Ingredients:

  • Corn flour (1/2cup)
  • Gobi/cauliflower (1/2 cut into medium pieces)
  • Coriander powder (1/2tbsp)
  • Cumin powder (1/4tbsp)
  • Turmeric powder (as per taste)
  • Salt (as per taste)
  • Soya sauce (1tbsp)
  • Green chili sauce (as per taste)
  • Tomato sauce (2tbsp)
  • Onion (1medium finely chopped)
  • Ginger (1/2tbsp finely chopped)
  • Oil (for frying)
  • Ginger garlic paste (1/2tbsp)

Process for Cooking Gobi Manchurian at Home:

  • Take the gobi(cauliflower) and wash it well with cold water.
  • Take corn flour, add salt and water to it. Mix it well, add all the gobi in the corn flour.
  • Take a deep pan for frying, take 1cup of oil and fry the cut gobis in medium heat when oil gets hot. When the cauliflower becomes golden brown take it out.
  • Take another pan, add 2tbsp oil. When oil gets hot then add onions and fry it till it turns brown.
  • Add ginger garlic paste and fry it 2 minutes then add coriander powder, cumin powder and chili powder and fry it till oil comes out from the masala.
  • Add soya sauce, chili sauce and tomato sauce and mix it well. Fry it for 2 minutes and then add the fried gobi to the sauce and mix it well.
  • Now add some chopped coriander leaves for garnishing and serve it hot with chapatti or rice.

If you cook using my recipe then don’t forget to write your experience here.

gobi manchurian

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COMMENT

Name: Rinku

This is one of my FAV dishes... Been a long time eating this. Will make it this weekend.

Thanks for adding this, it looks crunchy.

BTW One could try Two varieties of the Gobi Manchurian - 1. Dry 2. Wet

For the Wet Manchurian After the Ginger garlic paste is fried i think some water could be added to let it boil a while. I think small pieces of cut garlic and ginger would add to the look and could be used instead of the paste. Cut green chilly pieces add to the Zing. Some more corn flour could be added for thickness of the gravy. When it boils start adding the coriander powder and other next steps are same i guess.

For the Dry Manchurian the Cauliflower could be fried little more towards darker brown just for variety. One must suit individual taste though.

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