Gobi Manchurian (Indo-Chinese Cauliflower)

Born in the Chinese restaurants of Kolkata and Mumbai, gobi Manchurian is now on every street corner and wedding menu in India. Cauliflower florets are fried in a light batter and tossed in a sticky, spicy sauce of garlic, ginger, soy and chilli.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegan · Spicy
• Famous in Kolkata & Mumbai

Ingredients

• 1 cauliflower (about 600 g), in small florets
• For the batter: 4 tbsp cornflour, 3 tbsp maida (plain flour), ½ tsp Kashmiri chilli powder, 1 tsp ginger-garlic paste, ½ tsp salt, about 100 ml water
• oil for frying
• 1 tbsp oil
• 1 tbsp chopped garlic, 1 tbsp chopped ginger, 2 green chillies
• 1 onion, diced; 1 capsicum, diced
• 2 tbsp soy sauce, 1 tbsp chilli sauce, 2 tbsp ketchup, 1 tsp vinegar
• 1 tsp cornflour in 100 ml water
• spring onions

Method

1. Blanch the florets in salted boiling water for 2 minutes, drain and dry well.
2. Whisk the batter, coat the florets and deep-fry at 180 °C until golden and crisp. Drain.
3. Heat 1 tbsp oil in a wok on high heat. Stir-fry garlic, ginger and chillies for 30 seconds, then onion and capsicum for 1 minute.
4. Add the sauces and vinegar, then the cornflour water, and stir until glossy.
5. Toss in the fried cauliflower, scatter spring onions and serve immediately.

Tip: Toss just before serving so the cauliflower stays crisp.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.