Warm, richly spiced, and built for a satisfying meal, gobi manchurian gravy recipe | cauliflower manchurian gravy recipe is a vegetarian indo chinese snacks made with maida / plain flour / refined flour, corn flour, and ginger-garlic paste / adrak-lasun ki paste in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3 Servings
  • Category: snacks
  • Cuisine: indo chinese

Ingredients

for batter:

  • ½ cup maida / plain flour / refined flour
  • 2 tbsp corn flour
  • 1 tbsp ginger-garlic paste / adrak-lasun ki paste
  • 1 tsp kashmiri red chili powder / lal mirch powder
  • salt to taste
  • 1 tsp soy sauce
  • water as required (to prepare batter)
  • 2 cups gobi / cauliflower (florets - boiled 1 minute)
  • oil for deep frying

for gravy:

  • 2 tsp oil
  • 2 cloves garlic / lasun (finely chopped)
  • ½ cup spring onions (finely chopped)
  • 1 tbsp chili sauce
  • 1 tbsp tomato sauce
  • ½ tsp pepper (crushed)
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • salt to taste

for cornflour water:

  • 2 tsp cornflour
  • 1 cup water

Method

  1. firstly, in a large mixing bowl take maida and corn flour.
  2. further add ginger garlic paste, chili powder, salt and soy sauce.
  3. add water as required and make a smooth batter.
  4. now add in boiled gobi florets and deep fry in hot oil till they turn golden brown.
  5. drain off the gobi over a kitchen towel to remove excess oil. keep aside.
  6. in a large kadai heat oil and saute garlic on high flame.
  7. further saute spring onion and capsicum.
  8. additionally add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt.
  9. mix well and saute for a minute.
  10. add corn flour water and stir well till they turn translucent.
  11. additionally, add fried gobi.
  12. mix gently making sure the sauce has coated well uniformly.
  13. finally, transfer to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.