Gobi Manchurian (Crispy Cauliflower florets in sticky sweet sauce)

Gobi Manchurian | Playful Cooking

I haven’t met anybody who doesn’t like Gobi Manchurian. The dish is considered as one of those favored Indo-Chinese dishes. It’s a style of cooking that was invented long back by a small Chinese community in the eastern part of India. It’s a blend of Chinese style of cooking in hot wok with a blend of Chinese and Indian flavors. Of course, people in India just refer to it as Chinese food, which I eventually realized is not appropriate. The typical Chinese food is way different from Indo-Chinese! Well, whatever category this dish falls in, it surely is one of those addictive and moreish types that you have to try, if you haven’t already.

Gobi Manchurian | Playful Cooking

Gobi is Cauliflower and Manchurian is a sticky sweet sauce. The dish comes in two varieties. The first one is where you can dip  cauliflower florets in a thick batter and then deep-fried to golden crispy. It’s then sautéed in garlic, ginger, green chili and onion along with some spices. No water is added, leaving it dry. Best served with drinks! The second version is where you make a sticky sweet gravy by adding some water and corn flour. It is best served with fried rice or noodles. I like both the versions and this is probably one of my absolute favorite dishes to order, if it appears on the menu.

I barely make Gobi Manchurian at home because of the guilt I get from those deep-fried florets. Then, a friend suggested roasting the florets in the oven and then tossing it with the sauce. Very clever and I don’t know why I never thought of it. Well, I am yet to try that technique but here are two links I found that might be helpful. Baked Cauliflower Manchurian and Healthier Roasted Gobi Manchurian 

Gobi Manchurian | Playful Cooking

Gobi Manchurian | Playful Cooking

The key thing to remember about this dish is that it is best when served immediately. If you let the crispy florets sit in the sticky sauce for too long, it gets all mushy.

Gobi Manchurian

Gobi Manchurian

Ingredients

    for the crispy fried florets
  • ½ head (11.5 oz/328 g) cauliflower
  • 1 cup all-purpose flour
  • ½ cup corn flour or corn starch
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon chilly powder
  • 1 tablespoon salt
  • water to make the batter
  • oil for deep frying the florets
  • for the Manchurian sauce
  • 1 tablespoon oil
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 3 green chilies, finely chopped (optional)
  • 1 small (2.9 oz/82 g) red onion,
  • 2 tablespoons sambal oelek chili paste
  • 1 teaspoon sugar
  • 2 tablespoons dark soy sauce
  • 1 teaspoon white vinegar
  • 1 tablespoon corn flour
  • 1 cup finely chopped green onions

Directions

  • Using a sharp knife, cut the florets out of the cauliflower head.
  • Place some ice cubes in a big mixing bowl and pour water. Bring a pot of water to boil and drop the florets along with ½ tablespoon of salt. Let the florets boil for 5 minutes and then, drain the florets. Drop the hot florets immediately in ice water and after a minute, drain it using a colander.
  • Take a big mixing bowl and pour the all-purpose flour, corn flour, rest of the salt, ginger, garlic and chili powder. Give it a mix and then pour water little by little to make a thick batter that could coat the florets evenly.
  • Once the batter is ready, place a heavy bottom pan or skillet in medium high heat. Pour enough oil to deep fry the florets. Once the oil heats up, drop the florets in the batter, coat the batter all around and then, drop it carefully in the hot oil. Do not overcrowd the pan/skillet while frying.
  • Place a kitchen towel on a plate. Allow the florets to fry for a couple of minutes and then, using a slotted spoon, take if off the hot oil to the plate layered with kitchen towel.
  • To prepare the sauce, place a pan on medium heat and pour the oil. When the oil heats up, scatter the garlic, ginger and green chili. Stir and cook for 1 minute. Then, drop the chopped onion. Sprinkle the salt and cook for a couple of minutes.
  • Pour the sambal oelek chili paste, soya sauce, vinegar and sugar. Stir and cook for 2 minutes.
  • Take one cup of water and mix the corn flour making sure there are no lumps. Pour the mixture to the pan and give it a stir.
  • Drop the fried cauliflower florets and toss to coat the sauce evenly all around. Check for salt and add any, if required.
  • Scatter half of the green onion and cook for 1 minute.
  • Serve immediately by sprinkling rest of the green onion on top.
http://www.playfulcooking.com/other-savory-dishes/gobi-manchurian/

And here is the link to the recipe of stir fried noodle. This time I added onions and eggs too.

Gobi Manchurian | Playful Cooking

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What a gorgeous and delicious dish. It sounds wonderful flavorful. 🙂

That looks almost like sweet and spicy chicken I love. This looks so yummy!

I always get so incredibly hungry everytime you post a recipe but this one is making my tummy growl especially loud!

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