Gobi Manchurian Dry | Indo Chinese Starter
Gobi Manchurian Dry makes an excellent starter. This is easy to prepare and compliments the Indo-Chinese main course. You can make them as a starter or with the main course. Even if in the main course, serve it with schezwan fried rice or veg fried rice. However, for the main course, you may like to add little gravy to the Manchurian. Awesome combination.
Cauliflower is normally a vegetable of winters in India. But nowadays it's available across all season because of the cold storage facility and enhanced technology. However seasonal vegetables have different tastes. There is a freshness in the aroma while cooking seasonal cauliflowers.
Cauliflower is a vegetable that is full of nutrition. This is a low carb vegetable. This is one of the most loved vegetable. The cauliflower recipes are super delicious in any form and in any cuisine.
Read my other cauliflower recipe:
- Cauliflower Manchurian Gravy
- Schezwan Cauliflower Fried Rice
- Gobi Tikka Masala
- Gobi Paratha
- Cauliflower Tater Tots
- Aloo Gobi Masala
In Indian cuisine these are versatile. This can be used in the main course, with rice, with lentils, as appetizers and many more dishes can be made with this cauliflower.
Read other Indo-Chinese food:
- Veg Hakka Noodle
- Cauliflower Fried Rice
- Hot & Sour Soup
- Chilli Paneer Dry
- Veg Manchurian Dry
- Chinese Fritters
Recipe Card for Gobi Manchurian
Gobi Manchurian Dry
- 1 medium Cauliflower chopped into florets
- 3 tbsp refined flour
- 2 tbsp corn starch
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Salt
- 1 cup Oil
- 1 Onion
- 6 - 8 large Garlic pods
- 1 Capsicum diced into medium pieces
- 2 Green Chilli
- 1 tbsp Soy Sauce
- 1 .5 tbsp Vinegar
- 1 tsp Red chilli sauce
- 1 tsp Tomato sauce
- 2 tbsp spring onion
- Wash and clean cauliflower. Cut it into small florets.
- Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
- Remove from hot water and keep aside to cool for some time.
- In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
- Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
- Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
- Remove excess oil and leave 2 - 3 tbsp oil in pan. Add chopped garlic, ginger, green chillies and saute for a minute.
- Add onion, bell peppers, saute for 2 minutes. Then add soy sauce, chilli sauce, tomato sauce. Mix well. Add in 1/4 cup water (or less). Season with salt and black pepper.
- Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
- Once it starts boiling add slurry of cornstarch.. This will thicken the gravy.
- Garnish with chopped spring onion and serve hot with schezwan sauce.
PIN IT FOR LATER
If you like my recipes and want to stay updated then subscribe via email to my blog. Also, stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.
Leave a Comment (And a 5 Star Rating)