How to make Cauliflower Manchurian Recipe - Batter fried cauliflower florets cooked in flavourful manchurian sauce .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower ( फूलगोभी ) , Cornflour/ corn starch ( कॉर्नफ्लावर/कॉर्नस्टार्च )

Cuisine : Chinese

Course : Main Course_Veg

Cauliflower Manchurian

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Cauliflower Manchurian checkout Gobhi Kasoori , Achari Gobhi , Cauliflower And Potato Sukke , Gobhi Tak-A-Tak . You can also find more Main Course_Veg recipes like Gajar Gobhi Shalgam Ka Saag, Bhindi Zunka, Salan Gravy, Kaipekke Kari. Or try out these recipes from Chinese Cuisine like Sour And Spicy Chicken Soup, Ginger Chicken, Chicken And Shiitake Spring Rolls, Chicken Spring Rolls.

Cauliflower Manchurian Recipe Card

Cauliflower Manchurian
Print

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Cauliflower Manchurian

  • Cauliflower separated into florets 500 grams

  • Cornflour/ corn starch 8 tablespoons

  • Green chillies minced 3-4

  • Spring onion bulb chopped 2

  • Salt to taste

  • Oil 2 tablespoons

  • Garlic paste 1/2 teaspoon

  • Ginger paste 1/2 teaspoon

  • Green capsicum chopped 1 medium

  • Onion chopped 1 medium

  • Soy sauce 2 tablespoon

  • Vegetable stock 2 1/2 cups

  • Vinegar 2 tablespoons

  • MSG 1/2 teaspoon

  • Sugar 1/4 teaspoon

Method

Step 1

Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.

Step 2

Heat sufficient oil in a kadai. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.

Step 3

Add the chopped capsicum and onion. Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes. Add the vinegar, MSG, sugar and adjust salt to taste.

Step 4

Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling. Add the fried cauliflower florets. Mix well to coat and cook for two minutes more.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist