Monday, April 7, 2014

Gobi Manchurian

One of the common and best accompaniments for fried rice. But no tall claims...its not an easy process. So venture into it only if you have enough time.


Cauliflower (cut into florets) - 2 cups

For the marinade / coating
Corn flour - 3 tbsp
Maida / All purpose - 2 tbsp
Rice powder - 1 tbsp
Crushed pepper - 1 tbsp
Salt - as needed
Water - little to make a semi - thick paste

Oil - for frying

For the gravy
Big onion - 1 big, chopped fine
Green chilly - 1, chopped fine
Garlic - 2 cloves, crushed
Kashmiri dried chilly - 2, soaked in some water
Tomato sauce - 4 tbsp
Soya sauce - 1 tsp
Nando's Lemon n Herb sauce - 1 tbsp (optional)
Water - 1/4 cup
Salt -  as needed


1. Cut the cauliflower into florets. Boil them in enough water with some salt and turmeric powder. Once the cauliflower is almost cooked (it should still hold shape and should not be mushy), switch off the stove and drain the water immediately.
2. Make a thick paste of the marinade items. Dip the cooked cauliflower in this marinade and fry them in oil. Once they become brown, drain oil and keep aside.
3. Heat a pan, add a tbsp of oil. Add the crushed garlic and saute for 10s.
4. Add the chopped onion and green chilly. Saute till they become light brown. Sprinkle some salt.
5. Now keep the flame on high, add the soya sauce, followed by tomato sauce. Give a quick stir and add the water. Add the lemon n herb sauce (if using). Grind the dried chilly along with water and add to the mixture.
6. If you need more gravy, then mix a tbsp of cornflour in 1/2 cup water and add at this stage.
7. Add the fried cauliflower and gently mix to coat the gravy all over. Let the whole thing cook for couple of minutes until the gravy thickens and reaches the needed consistency.

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