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.
Manchurian is a class of Indo-chinese dishes made by roughly chopping and deep-frying ingredient such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with soy sauce.
Manchurian is the result of the adaptation of Chinese cooking and 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.
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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Gobi Manchurian Dry
 |
| Bring water to a good boil |
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.
It turned out so good and i served it with vegetable cashew pulao and it was divine.
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:
 |
| Drain it and set aside |
 |
| i added little of the batter to thicken the sauce..you can mix some cornflour in water and add that too |
RECIPE CARD
📖 Recipe Card
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.
Video
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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!!!!
Mugdha
Thanx for the descriptive recipe dear...its my fav one but when ever i tried this,it dint come out so well...now i can make it properly.....u hav a nice blog and so many recipes r my fav...following u...do visit my blog too..
http://mugdha-cookingfundas.blogspot.com/
Mugdha
Thanx for the descriptive recipe dear...its my fav one but when ever i tried this,it dint come out so well...now i can make it properly.....u hav a nice blog and so many recipes r my fav...following u...do visit my blog too..
http://mugdha-cookingfundas.blogspot.com/
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 !
SouthindianHome
Gobi Manchurain looks yummy and delicious. Wonderful step by step explanation as well
South Indian Home
deepthi
Cauliflower is my fav vegitable....u r tempting mwith this awesome dish...great blog...im happy follower of ur blog now.....
hope u will like it and follow my blog too :)...
Deepthi,
Good Food Recipes
http://deepthidigvijay.blogspot.com/
RAKS KITCHEN
Nice pictorial, nice recipe too,mouthwatering!
Anonymous
You got great points there, that's why I always love checking out your blog.
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Anonymous
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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..
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.S
Aarthi
@uma nair Fry the gobi and add it to the sauce in the last minute, so they will stay nice and crispy.
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!
Aarthi
@Anonymous I make my own chilli paste. I will post the recipe soon
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?
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.
Sneha Borker
Can u pls specify quantity of flour nd cornflour in grams pls dear??
Aarthi
@Sneha Borkeri have updated, check it out
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
Aarthi
@Kishore Surendiranedited
Sneha Borker
Thanks a lot dear....hd prepared it my son nd hubby jus luvd it......
Anonymous
thnx aarthi for all such wonderful mouthwatering recipes..... u are amazing in ur work ... keep going
zumeera shamrin
Hi aarthi.. I love u to cook after im saw ur yummytummy website
srilekha nair
Using artificiall colors are not good for Heath .
Looks like you are awesome in cooking .
Please post healthy
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?
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
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 🙂
romaa
U r right
romaa
Very yumy n perfect dishes no cheating i lov
Anonymous
I BECAME A BIG FAN; DAILY I WILL PING IN UR BLOCK....AMAZING WORK....
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.
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
yvs vamsi krishna
Thanks for providing such a very nice information,it is really good details
veg manchurian recipe
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
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
Anu
GAURAV KUMAR
Your blog is very informative and gracefullyyour guideline is very good and yammy and testy your food.Thank you.
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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
madan kumar
absolutly wonderful with very discrptions thank you
nikitha
Mona Jha
Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan
Mona Jha
Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan
Ranjith
its very helpful...Nice dish
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:)
Ritu Verma
Thanks Aarthi for your delicious recipes . You are just awesome.
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........
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!
la
adhi very tasty recepie
Anonymous
Your recipes are really good! Keep up the good work!
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
Saraswathi sara
Hi...Tried this for the first time... Turned out very well...Thank u Aarthi..
Princess Of Boutique
Dear madam can you tell me that what voinegar can be used to cook gobi.
Aarthi
You can buy normal white vinegar
padmaja rao
Loved it 😍
pooja gupta
Thxx Aarti d dish came out really well n tasty.
Tanisha Singh
Thanks, this year you get lot of opportunity and share more foodie blog and its recipe.restaurant in satya nketan delhi
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 🙂
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 ..
Richa
Hi aarthi....thnx for ur wonderful effort to guide learners...keep inspiring. ☺
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😘
Manoj Hpd
really worthful.. nobody can post photos like this . tried.. so yummy dear.. thanks a lot..
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 🙂
pretty_far
This recipe is soooo good! V tasty
Anonymous
amazing taste... loved by family and vegetarian friends at thanksgiving lunch
Mithali Chandra
Thank you for the wonderful recipe. It came out very tasty.
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.
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?
Anonymous
Loved it... Great...
Lavanya Ramgopal
I tried it for the first time and it came out very well
Thank you very much!
karthick
Beginner's basic question - What is the exact quantity of a cup as referred to ?
Aarthi
1 cup measures 240 ml
Daania
1 cup measure 120 grams mam
munesh kumar
very nice taste.i like gobi Manchurian very much.
thanks for sharing recipe with images
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