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Cauliflower Manchurian

Batter coated deep fried cauliflower florets in this classic Indo-Chinese Manchurian sauce. This is a Sanjeev Kapoor exclusive recipe.

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Cauliflower Manchurian
Main Ingredients Cauliflower, Cornflour
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Cauliflower Manchurian

  • 500 grams Cauliflower separated into florets
  • 8 tablespoons Cornflour
  • 3-4 Green chillies minced
  • 2 Spring onion bulb chopped
  • to taste Salt
  • 2 tablespoons Oil
  • 1/2 teaspoon Garlic paste
  • 1/2 teaspoon Ginger paste
  • 1 medium Green capsicum chopped
  • 1 medium Onion chopped
  • 2 tablespoon Soy sauce
  • 2 1/2 cups Vegetable stock
  • 2 tablespoons Vinegar
  • 1/2 teaspoon MSG
  • 1/4 teaspoon Sugar

Method

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  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.
  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.
  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.
  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.

Nutrition Info

Calories 270.15
Carbohydrates 25.9
Protein 5.645
Fat 16.265
Other Fiber 2.49
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