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

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

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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Delicious manchurian,perfectly made...
ReplyDeletealready hungry !!!
ReplyDeletehttp://deepakkarthikspeaks.blogspot.com
Delicious winter dinner with some fried noodles!
ReplyDeleteWish you and all your loved ones A very Happy New Year 2012!:)
Love Gobhi Manchurian... dry and gravy both...
ReplyDeleteHappy New Year dear!
i love manchurians..specially these looks so delicious
ReplyDeleteall time fav..looks good!!
ReplyDeletedelicious and tempting manchurian..perfect recipe...
ReplyDeleteGobi manchurian looks delicious Padhu. Happy and prosperous New year to you and your family.
ReplyDeleteThat gobi manchurian looks so inviting.
ReplyDeleteHave a happy 2012 :-)
mouthwatering manchuraian
ReplyDeleteLove this dish completely :) Nice pics
ReplyDeletemy fav chinese item! looking great
ReplyDeletemanchurian is my fave..perfectly done
ReplyDeletedelicious and tempting Manchurian...
ReplyDeleteLooks flavorful and yummy! Happy New Year dear...
ReplyDeletehttp://treatntrick.blogspot.com
Munchurian looks perfect n yumm :)
ReplyDeletelove gobi machurian... lovely clicks!
ReplyDeleteReally yummy munchurian...
ReplyDeleteThanks a ton for your lovely recipes. tried gobi manchurian and loved it! tried the pressure cooker cake too! :-)
ReplyDeleteOnce 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!
ReplyDeletenice recipe. thanks
ReplyDeleteHi Padma,
ReplyDeleteVery 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
hii i found ur blog recently ur reciepes r goodto try keep posting more dishes. well done & thanks.:-)
ReplyDeleterecently found ur blog. ur dishes r gud to try & very neatly xplained well done keep posting more dishez thnx
ReplyDeletethnx
ReplyDeleteI have just completed cooking Gobi Manchurian Padhu.. Its too good.. same like restaurant style.. Thanks alot.. :)
ReplyDeleteI cooked this dish recently. Came out very well. Was surprised that I could make hotel style Gobi Manchurian at home! Thanks Padhu!
ReplyDeletePadhu, 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..!
ReplyDeleteFor the gravy, after mixing cornflour with water, cook until cornstarch gravy get transparent.Sauces can be increased or decreased according to individuals preferences
ReplyDeleteBut Padhu..if we are going to cook until the cornflour gets transparent, won't the gravy become too thick like gelatin sort??
Deletesuperb receipe thank you
ReplyDeleteWe 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!
ReplyDeleteAs 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
Thank you Padhu i prepare Fried rice and gobi manchurian its realy nice thank you once again
ReplyDeleteYummy
ReplyDeleteCan we add red chille sauce instead of tomato sauce
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteVinitaa - Adding tomato sauce gives it a nice taste. Instead of chilli powder, you can add red chilli sauce.
ReplyDeleteThe confidence level is high after trying your sambar, tomato rice and paneer butter masala. Will definitely try this tempting one. :-)
ReplyDeletetasted great :) what could i do to get crispy gobi???
ReplyDeleteOnly if it is dry manchurian, you will get crispy. For gravy , you will not get it crispy.
DeleteI tried this gobi manchurian recipe today. It came very well. I have tried many of ur dishes. Everything is superb :-) Thanks for sharing this.
ReplyDeleteYummie recipe
ReplyDeleteCan v use besan flour instead of Maida?
ReplyDeleteAnd Wat s de difference between a cup and a tbsp?
For this recipe you have to use only maida. Refer
Deletemy measuring spoons and cups
Thanks dear
DeleteCan u post Mushroom Manchurian plssss?
ReplyDeleteHi 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...
ReplyDeletecan i use sweet corn flour
ReplyDeleteNo, you must use cornflour/cornstarch for this.
DeleteDear Padhu,
ReplyDeleteCan mushroom Manchurian be made in the same way instead of Gobi ?
Yes, you can use mushroom instead of gobi.
DeletePadu, 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.
ReplyDeleteThe cauliflower should be completely dry.Pat it well with a towel and then marinate.
DeleteWhat is the substitute for cornflour to make gobi Manchurian
ReplyDelete