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Gobi Manchurian Curry

Nisha's picture
Ingredients
  Cauliflower 1 Medium, clean and broken into big florettes.
  Spring onion finely chopped 1 Bunch (100 gm)
  Ginger 2 Teaspoon, finely chopped
  Garlic 1 Teaspoon, finely chopped
  Plain flour 1⁄4 Cup (4 tbs)
  Corn flour 3 Tablespoon
  Red chili powder 1⁄4 Teaspoon
  Red chilies 2 (Dry)
  Oil 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Milk 1 Tablespoon
Directions

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Feel: 
Crunchy
Method: 
Fried
Dish: 
Curry
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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