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

Cauliflower Manchurian Recipe Card

Cauliflower Manchurian
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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 Mughlai Arbi, Khumb Baby Corn Hara Pyaaz, Kadai Paneer, Vatana Batata Cauliflower Sukke.

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.