Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese dish that consists of crispy fried cauliflower florets tossed in a tangy and flavorful sauce. It is a delicious appetizer or side dish that is loved by many for its unique combination of textures and flavors.
©fooderland_sizzlingdairy
Origin :
Gobi Manchurian originated in the Indian subcontinent. It is made with cauliflower florets that are coated in a spiced batter and then deep-fried until crispy. The fried cauliflower is then tossed in a tangy and spicy sauce, typically made with soy sauce, garlic, ginger, green chilies, and other seasonings.
Variations
While the traditional recipe is delicious on its own, there are several variations of Gobi Manchurian that you can explore to add different flavors and textures. Here are a few variations you might enjoy:
Here are a few:
Dry Gobi Manchurian: This variation involves making the cauliflower florets crispy without the sauce. After deep-frying the cauliflower, it is tossed with a mix of spices, garlic, ginger, and green chilies to create a dry and flavorful version of Gobi Manchurian.
Gravy Gobi Manchurian: In this variation, the crispy cauliflower florets are cooked in a thick, flavorful gravy. The gravy typically includes ingredients like soy sauce, tomato ketchup, chili sauce, vinegar, and various spices. The fried cauliflower is added to the gravy, allowing it to absorb the flavors and become soft.
Mushroom Gobi Manchurian: This variation combines cauliflower with mushrooms, adding an extra element to the dish. The cauliflower and mushrooms are deep-fried until crispy and then tossed in a tangy sauce, similar to the classic Gobi Manchurian recipe.
Paneer Gobi Manchurian: Paneer ( Indian cottage cheese) is a popular addition to many Indo-Chinese dishes. In this variation, paneer cubes are combined with cauliflower florets, deep-fried, and then coated with the Manchurian sauce. This version adds a creamy and rich element to the dish.
Healthy Gobi Manchurian: For those looking for a healthier alternative, you can bake or air-fry the cauliflower florets instead of deep-frying them. This reduces the amount of oil used in the dish, making it a healthier option without compromising too much on taste.
Gobi Manchurian Fried Rice: If you're feeling adventurous, you can use Gobi Manchurian as a topping or accompaniment for fried rice. Prepare a basic vegetable fried rice and serve it with Gobi Manchurian on top, allowing the flavors to blend together.
These are just a few variations of Gobi Manchurian, but you can get creative and experiment with different ingredients and flavors to suit your taste preferences. Enjoy exploring these delicious adaptations!
©fooderland_sizzlingdairy
Gobi Manchurian gravy
The gravy version of Gobi Manchurian includes an additional step of preparing a thick, flavorful sauce to coat the fried cauliflower florets. Here's a recipe for Gobi Manchurian gravy:
Ingredients:
For the batter:
1 medium-sized cauliflower, cut into florets
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon soy sauce
1/2 teaspoon salt (adjust to taste)
Water, as needed
Oil, for deep frying
For the sauce:
2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium onion, finely chopped
1 medium bell pepper (capsicum), finely chopped
2 green chilies, slit
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce (adjust to taste)
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in 1/4 cup water
Salt, to taste
Spring onions, for garnish
Instructions:
In a mixing bowl, combine all the batter ingredients (except water and oil). Gradually add water while whisking to make a smooth and thick batter.
Dip the cauliflower florets in the batter, ensuring they are well coated. Heat oil in a deep pan or wok for deep frying. Fry the coated cauliflower florets until they turn golden brown and crispy. Remove them from the oil and drain on a kitchen paper towel to remove excess oil.
In a separate pan, heat 2 tablespoons of oil over medium heat. Add minced garlic and ginger, and sauté for a minute until fragrant.
Add the chopped onions, bell peppers, and green chilies to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Add soy sauce, tomato ketchup, chili sauce, and vinegar to the pan. Mix well and cook for another minute.
In a small bowl, dissolve cornstarch in water to make a slurry. Add the cornstarch slurry to the pan and mix well. Cook the sauce for a few minutes until it thickens and coats the back of a spoon. Adjust the consistency by adding more water if needed.
Taste the sauce and add salt according to your preference. Keep in mind that soy sauce and other sauces already contain salt, so adjust accordingly.
Add the fried cauliflower florets to the pan and toss them gently in the sauce until they are well coated. Cook for another 2-3 minutes to let the flavors meld together.
Garnish with chopped spring onions and remove from heat.
Your Gobi Manchurian gravy is now ready to be served. It goes well with steamed rice or fried rice. Enjoy your meal!
Click For Gobi Manchurian Starter Recipe 👇
https://fooderlandsizzlingdairy.blogspot.com/2023/05/gobi-manchurian-dry-cauliflower.html
