How to make Cauliflower Manchurian - Batter coated deep fried cauliflower florets in this classic Indo-Chinese Manchurian sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Cornflour
Cuisine : Fusion
Course : Main Course Vegetarian
Another Indo-Chinese classic – cauliflower or gobhi manchurian is the perfect thing to eat with fried rice or noodles. Cauliflower florets are batter coated and deep-fried and the simmered in a delicious ginger-garlic and soya based gravy. You can adjust the amount of the cornstarch slurry and turn this to any consistency you want – even a delicious starter!
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 Vegetarian recipes like Gujiya Curry, Mango Potato, Garlic Grilled Tomatoes, Methi Chaman.
Cauliflower Manchurian Recipe Card
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cauliflower Manchurian Recipe
Cauliflower separated into florets 500 grams
Cornflour 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. Serve hot.
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.