Gobi Manchurian Gravy

Gobi Manchurian is one of the most loved Indo Chinese starter as well snack. I always like having gobi manchurian which is more crispier that melts in my mouth. Thank god to this recipe that makes the dish exactly how I want. I have also found with my experiments that frying the small florets results in crispier gobi fry than the big size florets. So I always recommend you to cut florets into small and then fry them if you really like crunchy gobi fry. This is the restaurant style recipe of Gobi Manchurian gravy. For the dry Gobi Manchurian recipe please check my blog post.

Preparation Time : 20 min

Cooking Time       : 30 min

Serves                   : 2

Ingredients:

English Name For Ingredients	Hindi Names For Ingredients	Quantity
Cauliflower	फूलगोभी	1 Medium size
Black Pepper Powder	कालीमिर्च का पाउडर	½ tsp
Ginger Garlic Paste	अदरक लहसुन पेस्ट	1 tsp
Corn Flour	मकई का आटा	¼ Cup
Salt	नमक	To taste
Oil	तेल	For deep frying
Spring Onion Greens or Coriander Leaves	हरा धनिया	For Garnishing
For the Batter :
All Purpose Flour	सभी उद्देश्य आटा / मेडा	½ Cup
Corn Flour	मकई का आटा	¼ Cup
Oil	तेल	1 tbsp
Salt	नमक	To taste
For the gravy :
Oil	तेल	1 tbsp
Onions	प्याज	2 Large
Capsicum	शिमला मिर्च	1
Green Chilli	हरी मिर्च	3 to 4
Ginger Chopped	अदरक कटा हुआ	1 tsp
Garlic  Cloves	लहसुन	7
Tomato Sauce	टमाटर की चटनी	1 tbsp
Soya Sauce	सोया सॉस	1 tsp
Schezwan Sauce (Optional)	Schezwan सॉस	2 tsp
Corn Flour	मकई का आटा	2 tsp
Water	पानी	1 tbsp
Salt	नमक	To taste

Preparations: 

1)Cut cauliflower into small florets and wash well. In a vessel add water and salt and boil cauliflower for 4 minutes. You have to cook only 40%. Drain the water using a colander and place under a running water to stop further cooking.

2)Add drained cauliflower florets into bowl and sprinkle black pepper powder, salt, corn flour and ginger garlic paste. You have to refrigerate this marination for 30 minutes.

3)Prepare the batter to coat and fry gobi by adding all the ingredients mentioned under “For the batter” in a bowl. Add ice cold water to prepare a medium thick paste.

4)Add marinated gobi into the batter and deep fry them in a high flame for first one minute then medium flame until they are crisp and golden.

Preparing the Manchurian gravy:

1)Heat a kadai and add oil. Add finely chopped ginger and garlic, slit green chillies and cubed Onion. Fry onion till they soften.

2)Add cubed capsicum and stir for about a minute. Add three types of sauce mentioned in ingredients one by one and keep stirring.

3)Meanwhile prepare a corn flour slurry by mixing corn flour in water. Reduce the flame to low and add corn flour slurry to the sauce mix.

4)Stir till it slightly thickens. You can serve gobi Manchurian in two ways here. One method is by mixing the fried florets into the sauce mix. 

5)And second method by assembling the fried gobi in a serving bowl and drizzle some sauce mix over it.

6)Serving by second method remains gobi Manchurian gravy crunchy for little longer duration. Garnish with chopped spring onion greens or coriander leaves.