Gobi Manchurian the Crispiest Most Flavorful Cauliflower Youll Ever Eat

Recipe Introduction

Quick Hook

Fancy a taste sensation? Ever tried Gobi Manchurian ? Honestly, it is the ultimate crispy cauliflower dish with a spicy kick. It's way better than you think.

Brief Overview

This Gobi Recipe has roots in Indian Chinese Cuisine . It is a tasty blend of Indian and Chinese flavors. A medium difficulty cook, taking only 45 minutes.

This recipe makes enough for 4 people.

Main Benefits

Want to sneak some veggies in? This Vegetarian Gobi Manchurian Recipe is a great way. Perfect for a quick weeknight dinner, or a Friday night with mates.

What makes this Easy Gobi Manchurian special? The crispy cauliflower and the tangy sauce, perfect combo.

Diving Into Gobi Manchurian

So, what is Gobi Manchurian ? It's basically crispy fried cauliflower in a spicy, sweet, and tangy sauce. It's like Street Food Recipes but elevated.

I've made it loads of times. It is always a winner.

It all starts with getting the cauliflower right. You need small, even florets so they cook evenly. Honestly, getting the sauce just right is also very important.

A little bit of this, a little bit of that. The balance is key to make Cauliflower Manchurian .

Now, some people like it really spicy. I usually go for a medium heat. You can adjust the chili to your liking.

There's also Dry Gobi Manchurian , without the gravy. Personally, I prefer mine with the Gobi Manchurian Gravy .

Give this recipe a go! Let me know how yours turns out. It's a fun recipe to experiment with.

Alright, let’s dive into what you need to make Gobi Manchurian . Honestly, it's easier than you think! It’s a popular Indo Chinese Recipes , the dish blends Indian spices with Chinese sauces.

The best Vegetarian Gobi Manchurian Recipe ever! This is my take on it.

Ingredients & Equipment

Let's talk about the essentials. For the best Gobi Recipe , getting the right ingredients is key. This Cauliflower Manchurian recipe is awesome, trust me! I’ve tweaked it over the years.

Main Ingredients for Easy Gobi Manchurian

• Cauliflower: 1 medium head (about 600g/21 oz ), florets. Fresh is best! Avoid any with brown spots.
• All-Purpose Flour: 1 cup (120g/4.2 oz) . This helps with the crispiness.
• Cornstarch: 1/2 cup (60g/2.1 oz) . Essential for that perfect coating.
• Ginger Garlic Paste: 1 teaspoon (5g/0.2 oz) . Use equal parts.
• Red Chili Powder: 1/2 teaspoon (2.5g/0.09 oz) . Add more if you like it spicy.
• Turmeric Powder: 1/4 teaspoon (1.25g/0.04 oz) . Just a pinch for color.
• Salt: 1/2 teaspoon (2.5g/0.09 oz) . Season to taste.
• Water: 1/2 cup (120ml/4 fl oz) . Add gradually to make a smooth batter.
• Vegetable Oil: For deep frying. You'll need plenty!

For the sauce, quality soy sauce makes a big difference. Use a good brand.

• Vegetable Oil: 2 tablespoons (30ml/1 fl oz) .
• Garlic: 2 cloves , finely minced.
• Ginger: 1 inch (2.5cm) , finely minced.
• Green Chili: 1 , finely chopped (optional).
• Onion: 1 medium , finely chopped.
• Green Bell Pepper: 1/2 , finely diced.
• Red Bell Pepper: 1/2 , finely diced.
• Soy Sauce: 2 tablespoons (30ml/1 fl oz) .
• Red Chili Sauce: 1 tablespoon (15ml/0.5 fl oz) . Sriracha works great!
• Tomato Ketchup: 1 tablespoon (15ml/0.5 fl oz) .
• Vinegar: 1 tablespoon (15ml/0.5 fl oz) . White or rice vinegar is fine.
• Sugar: 1 teaspoon (5g/0.2 oz) .
• Cornstarch: 1 tablespoon (7g/0.25 oz) , mixed with 2 tablespoons water.
• Cilantro or Spring Onion: 2 tablespoons , finely chopped, for garnish.

Seasoning Notes to get that Gobi Manchurian Gravy

The secret? It's all in the balance. Ginger, garlic, and green chili give it a kick. The soy sauce, chili sauce, and ketchup provide sweetness and tang.

Don't be shy with the spices! For a Dry Gobi Manchurian , skip the cornstarch slurry. Just toss the fried cauliflower in the sauce.

Easy peasy!

For the aromatics, I usually throw in a star anise or two. They're not essential. But it adds a depth of flavor that's just amazing.

If you don't have any soy sauce, you can use tamari.

Equipment Needed

Honestly, nothing fancy needed here!

• Large Bowl: For mixing the batter.
• Wok or Deep Frying Pan: For frying the cauliflower.
• Slotted Spoon or Spider: To remove the cauliflower from the oil.
• Paper Towels: To drain the fried cauliflower.
• Small Bowl: For the cornstarch slurry.
• Measuring Cups and Spoons: Gotta be precise.
• Chopping Board and Sharp Knife: For prepping the veggies.

No wok? No problem! A large frying pan works just fine. Just make sure it's deep enough for frying. Ready to make some amazing Street Food Recipes and the best Indian Chinese Cuisine ?

Alright, let's dive into making Gobi Manchurian ! This Vegetarian Gobi Manchurian Recipe is seriously amazing. It's that perfect Indo Chinese Recipe that everyone loves.

Honestly, once you try this Cauliflower Manchurian , you'll be hooked! Trust me.

Cooking Method: Gobi Manchurian Magic

Making Easy Gobi Manchurian at home is totally doable. No need for takeaways! This Gobi Recipe is way better, plus you know exactly what's going in it.

It might sound a bit fancy, but I swear, it's easier than you think! Plus, imagine showing off your Street Food Recipes skills.

Prep Steps: Let's Get Organised

First, the mise en place is key. Chop your cauliflower into small florets. Then, measure out all your spices. Next, mince your ginger and garlic, and dice the veggies.

Honestly, this step makes everything so much smoother. Saves you stress later, you know? Think of it like prepping for a painting.

step-by-step Process: From Cauliflower to Crave Worthy

1. Combine cauliflower florets , 1 cup flour , 1/2 cup cornstarch , 1 teaspoon ginger garlic paste , 1/2 teaspoon chili powder , 1/4 teaspoon turmeric , and 1/2 teaspoon salt in a bowl.
2. Add 1/2 cup water gradually until you have a smooth batter.
3. Heat oil in a wok over medium high heat. Fry in batches until golden brown and crispy. Drain on paper towels.
4. Heat oil in the wok. Sauté garlic, ginger, and chili. Add onion and bell peppers, then sauté for 3- 4 minutes .
5. Add 2 tablespoons soy sauce , 1 tablespoon chili sauce , 1 tablespoon ketchup , 1 tablespoon vinegar , and 1 teaspoon sugar .
6. Pour in the 1 tablespoon cornstarch slurry and cook until thickened.
7. Add the fried cauliflower and toss to coat. Garnish with cilantro and serve immediately!

Pro Tips: Secret Agent Moves

Want to make the best Gobi Manchurian ever? Here's a trick: Don't overcrowd the pan when frying. Fry in small batches.

The oil should be around 350° F ( 175° C) . This keeps the Gobi Manchurian crispy. Also, for a Dry Gobi Manchurian , skip the cornstarch slurry, just simmer the veggies longer.

Honestly, practice makes perfect, so don't be afraid to experiment with this Manchurian Recipe ! I even once accidentally added a bit too much vinegar.

It wasn't bad, just... unexpected! Enjoy making the Indian Chinese Cuisine !

Recipe Notes for the Best Ever Gobi Manchurian

Right, so you're about to tackle this Gobi Manchurian . Oh my gosh, it’s gonna be epic! Honestly, this recipe is straightforward.

I’ve made it countless times. I even remember one time when the sauce was way too spicy, and I nearly set my mouth on fire! Lesson learned.

But, hey, mistakes make us better cooks, right? Plus, this is a great way to get your dose of cauliflower and delve into Indian Chinese Cuisine .

We got this, and it's a fun dive into Street Food Recipes !

How to Serve Your Gobi Manchurian Masterpiece

Presentation matters. Pile that gorgeous Gobi Manchurian high on a plate. A sprinkle of fresh cilantro or those vibrant spring onion greens? Chef's kiss . It just elevates the dish, you know?

Want to make it a meal? Try serving it with some simple fried rice or noodles. A cooling raita or cucumber salad on the side will balance the spice perfectly.

Or just eat it straight up because, let's be real, it's that good! It's a quick and delicious Gobi Recipe anyone can follow.

Storage Tips

Okay, so Gobi Manchurian is always best served fresh. But, if you have leftovers, here's the deal.

Store any leftover Gobi Manchurian in an airtight container in the fridge. It'll be good for up to 2 days .

Heads up: The cauliflower will lose its crispiness, especially if you end up making too much Gobi Manchurian Gravy , this is especially important if you are making a Dry Gobi Manchurian .

Freezing isn't really recommended, as the texture will suffer. But if you must , freeze the cauliflower and sauce separately, then combine when reheating.

Reheat in a frying pan over medium heat until warmed through. You can add a splash of water to loosen the sauce.

A quick blast in the microwave will do in a pinch.

Remixing the Recipe: Variations on a Theme

Want to change things up? I get it!

For a Vegetarian Gobi Manchurian Recipe , just double check that your sauces are vegetarian friendly. Boom, done.

Watching your diet? You can bake the cauliflower instead of deep frying for a healthier twist.

Feel free to change it depending on the season. You can add different vegetables such as broccoli, carrots or snap peas to your Gobi Manchurian .

Just experiment and see what works for you. Remember, don't be scared to improvise.

A Few Tasty Tidbits

The Easy Gobi Manchurian is relatively low in calories, but it's a good source of Vitamin C. Keep in mind that the nutritional information is just an estimate.

A quick search online will tell you that one serving of Gobi Manchurian has about 250-300 calories.

Honestly? This is more about the enjoyment, so dig in and savor every bite. You’ve earned it! Plus, you're expanding your repertoire of Indo Chinese Recipes and mastering another killer Manchurian Recipe !

So, there you have it! All my little notes and tips to help you nail this Gobi Manchurian . Now go get cooking! You've got this!