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Gobi Manchurian Recipe-Gobi Recipes

by 54 Comments

Gobi Manchurian is a very popular Indo-Chinese dish made with cauliflower. Gobi Manchurian (gravy) is a fantastic side dish for Vegetable Fried rice and the dry version can be served as a snack or an appetizer. I prepared the gravy version as a side dish for fried rice and my whole family enjoyed it so much. Every time I prepare this dish, I get lot of compliments from my family and friends. Today we will learn how to prepare Gobi Manchurian (restaurant style – both dry and gravy) at home following this easy Cauliflower Manchurian/Gobi Manchurian recipe.

Gobi Manchurian

Gobi Manchurian


Gobi Manchurian

 Prep Time : 15 mins

 Cook Time : 15 mins 
 Serves: 4
 Recipe Category: Side Dish-Cauliflower
 Recipe Cuisine: Indo Chinese
 Author:

   Ingredients needed

   Cauliflower florets – 3 cups
   Ginger-garlic paste – 1 tsp
   Chilli powder – as needed
   Salt – as needed
   Oil for deep frying

   For the Batter

   All purpose flour/Maida – 1/2 cup
   Cornflour – 1/4 cup
   Rice flour – 2 tbsp
   Chilli powder – as needed
   Salt – as needed

   For the Sauce

   Oil – 1 tbsp
   Garlic – 1/4 cup
   Green chilli – 1 tbsp
   Ginger -2 tbsp
   Onion – 1
   Chilli powder – 3/4-1 tsp
   Spring onion greens – 3 tbsp
   Tomato sauce – 3 tbsp
   Soya sauce – 1 tbsp

  For the Gravy

   Cornflour – 1 tbsp
   Water – 1 cup

   For Garnishing

   Spring onion greens

Gobi Manchurian gravy-Cauliflower Manchurian
Preparation

Cut cauliflower into bite size florets and put them in boiling salt water for a 3-4 minutes. Drain the water and pat it dry with a kitchen towel.

Marinate the cauliflower (gobi) with ginger garlic paste, little salt and chilli powder. Let it sit for 15 minutes.

Finely chop onion, chilli, garlic, ginger and spring onion greens (very important step)

Preparation of batter

Mix maida, cornflour, rice flour, salt and chilli powder with little water to make a paste first (since we have already added salt and chilli powder while marinating the cauliflower – add less now). Then add more water and make a batter. The batter should coat the cauliflower, so it should not be too thin.

Dip the Gobi florets in the batter so that it is well coated on all the sides, then deep fry them until golden brown. Drain the oil and spread them on a paper towel.

Preparation of sauce

Heat oil, fry garlic, followed by chilli, ginger and onions on high heat. Add spring onion greens, chilli powder, tomato sauce, soya sauce and need salt.

Then add the fried gobi and mix well. This is dry version of Gobi manchurian.

Preparation of gravy

Mix 1 tbsp of cornflour in 1 cup of water without lumps. Now add this to the above and cook till you get your desired consistency. Garnish with spring onion greens.

Note – Once it cools, it will thicken further.

More Gobi/Cauliflower recipes

Cauliflower Curry/gobi curry (South Indian style)

Gobi Pulao (cauliflower rice)

Gobi Paratha

Cauliflower Kurma

Aloo Gobi

Find More Cauliflower Recipes.

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Capsicum Gravy for Rice,Chapati-Capsicum Masala Curry Recipe
Tomato Rice




Reader Interactions

Comments

  20. Anonymous

    Once again, your recipe was spot on. I love gobi manchurian, and this recipe was fabulous! I started following the site a few months ago, and every time I have turned to it for recipes and inspiration, I have met easy-to-follow, accurate, and dependably good recipes. Thanks so much for sharing your talents with us!

    Reply

  22. Rashmi

    Hi Padma,

    Very glad I found your blog recently. Fantastic recipes given in a simple style. Very well presented. Keep posting more. I'll try some of them and get back to you.

    Regards,
    Rashmi Ganesh

    Reply

  28. Yogitha Vijai

    Padhu, I tried this dish yesterday nite, exactly as of detail. It was nice, but for some reason it sort of tasted little bland. I later tried enhancing the taste by adding a lil more sauces (tomato & soya). Then it was better. But, I dint find the consistency of the gravy light & transparent as we get in good chinese restaurants. The gravy was definately thick when adding corn flour. But not transparent.. Can you advise on how to rectify that issue.. Plz..!

    Reply

  31. ravi G

    We tried this recipe yesterday and it turned out totally yummy,even now if I think about this dish,still I can feel the taste.This is my all my favourite one I have tasted it in many restaurants sofar and this recipe of yours is the best &tasty one among them,WOW!
    As we keepon trying & having yummy food from your site,nowadays we don't feel like having food from restaurants we used to go & allmost stopped going there &we love to prepare at home.
    Thanks for this wonderful recipe.

    Ravi

    Reply

  36. Shalu

    The confidence level is high after trying your sambar, tomato rice and paneer butter masala. Will definitely try this tempting one. 🙂

    Reply

  42. Sarika Suman

    Hi Padhu, today, I tried the gobi manchurian…..it came out superb…my husband liked it…my husband gave compliment to me that is your gobi manchurian is good than outsider food..(restaurant,street food)…,thanks a ton Padhu….I skipped the spring onion and tomato sauce…I did not have those ingredients…

    Reply

  45. Manjubhashini Nandakumar

    Padu, I tried this dish today. It came out soggy n not crispy. After marinating it leaves water. While deep frying the oil became cloudy. I had put lots of oil for tampering n the dish became extremely oily. Very sad. What to do? I did everything as u told only. What cud be the reason. The color also I did not get.

    Reply

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