Gobi Manchurian (Cauliflower Manchurian)

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Gobi Manchurian (Cauliflower Manchurian)

Gobi Manchurian (Cauliflower Manchurian) is a traditional British Indian Restaurant (BIR) recipe for a classic vegetarian Indo-Chinese dish of tandoori cauliflower florets deep fried in a flour batter finished by stir-frying in a soy and chilli sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Cauliflower Manchurian (Gobi Manchurian).

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Additional Time:

(+over-night marinading)

Serves:

Rating:

Tags : BIR Curries Vegetarian Recipes Spice Recipes British Recipes

This is an Indo-Chinese recipe for a dry curry of tandoori gobi (tandoori cauliflower) that's the most commonly-encountered form of manchurian in India, (in the UK, however, you tend to encounter paneer manchurian more commonly). As with most Indian restaurant recipes on this site this can also be made with paneer, cooked chicken, cooked lamb or prawns.

Ingredients:

250g (1/2 lbs) tandoori gobi (tandoori cauliflower) separated into florets
2 tbsp Maida (plain [all purpose] flour)
4 tbsp Cornflour (cornstarch)
1 tspginger-garlic paste
60ml (1/4 cup) Water
Cooking Oil
Salt, to taste

For the Stir-fry
1 tsp ginger-garlic paste
60ml (1/4 cup) bell pepper, finely diced
1 small Onion, finely diced
1 Green Chilli, finely chopped
2 tbsp spring onions, finely chopped
2 tbsp Cooking Oil
1 tbsp Soy Sauce
1/2 tbsp Chilli Sauce
2 tbsp tomato ketchup
Salt, to taste

Method:

Combine the maida flour, cornflour, salt, ginger-garlic paste and 60ml (1/4 cup) water in a bowl to form a thick batter. Add the tandoori cauliflower florets, toss to coat then set aside for 20 minutes to marinate.

Place a kadai or wok over medium heat. Add a sufficient depth of oil to deep fry the cauliflower. Once the oil is hot add the battered cauliflower florets and deep fry until golden brown (you will probably need to cook in batches so the oil does not get too cold) then remove with a spider or slotted spoon and set aside on a plate covered with kitchen paper to drain.

Heat 2 tbsp oil in a wok or kadai and when hot add the ginger-garlic paste. Stir-fry for 30 seconds then add the chopped chilli, diced bell pepper and diced onion. Stir-fry for 2-3 minutes. Now add the soy sauce, tomato ketchup, chilli sauce and season to taste with salt. Increase the heat then add the fried cauliflower pieces and spring onions. Mix well then stir fry the ingredients for about 2 minutes.

Turn into a warmed dish, garnish with spring onions and serve.