This Gobi Manchurian features in my cookbook ‘The Curry Guy Easy’.
When I was choosing recipes for my cookbook ‘The Curry Guy Easy’, I knew this gobi manchurian recipe had to feature. It’s so simple and it’s also delicious. Many people love gobi manchurian and this recipe definitely ticks all the boxes!
What makes gobi manchurian so good?
Cauliflower may not taste of much on its own but serve it with this Manchurian sauce and it comes to life. To make the fried cauliflower extra crispy, you will fry it once, remove it and then fry it again at a higher heat. This double frying technique really makes this dish special.
Of course, a lot of what makes Asian recipes like cauliflower manchurian so good is their sweet, sour, spicy and savoury flavours. These need to be just right.
So grab a spoon and taste as you go. You know what you like so adjust the flavours accordingly. Tasting as you cook is one of the most important parts of cooking gobi manchurian perfect for your taste preferences.
Can this recipe also be made with broccoli?
I get asked this all the time and the answer is yes. You won’t find that on the menu of many restaurants but it tastes amazing.
Use the freshest cauliflower or broccoli you can find and it will be perfect.
How long does this recipe take to prepare?
I’ve done it in less than 30 minutes but then I have been cooking gobi manchurian for many years. You can easily cook this one up in less than 40 minutes though.
What’s with all those ingredients?
OK, I promise you, this recipe is super easy. The thing is, most Indian and Asian recipes like gobi manchurian have a lot of ingredients. That’s just the way it is and to cut some out would lose so much.
No worries. Just get all your ingredients together before cooking. When you have them all in front of you, the rest could not be easier.
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Sri Lankan green bean curry
Isso Vade – Sri Lankan crispy chickpea snacks
Indian lime pickle recipe
- 1 head of cauliflower, broken into bite-sized florets (approx. 750g/1lb 10oz)
- 1 tsp ground turmeric
- Rapeseed oil, for frying
- FOR THE MARINADE
- 2 tbsp garlic and ginger paste
- 1 tsp red chilli powder
- 2 tsp ground black pepper
- Salt to taste
- FOR THE BATTER
- 125g (1 cup) plain (all-purpose) flour
- 30g (1/4 cup) cornflour (cornstarch)
- 40g (1/4 cup) rice flour (or more cornflour)
- FOR THE SAUCE
- 2 tbsp rapeseed oil or sesame oil
- 2 red onions, finely chopped
- 5 garlic cloves, thinly sliced
- 2.5cm (1in) piece of ginger, finely chopped
- 3–4 green chillies, finely chopped
- 125ml (1/2 cup) passata (or blended chopped tomatoes)
- 2–3 tbsp hot sauce (your favourite brand
- 1 tbsp light soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp sugar (optional)
- 4 spring spring onions (scallions) finely chopped
- 3 red chillies, sliced,
- 2 tbsp coriander (cilantro), finely chopped
- Bring 1 litre (4 cups) of lightly salted water to a rapid boil, then turn off the heat. Add the cauliflower and turmeric and let the cauliflower cook in the hot water for about 3 minutes.
- Drain and transfer the par-cooked cauliflower to a clean kitchen towel and dry. The turmeric can stain so don’t use one of your best towels.
- Once dry, mix together the marinade ingredients and rub the marinade all over the cauliflower. Let rest for about 20 minutes, or longer. This can all be done
ahead of time.
- When ready to cook, make the batter. Mix the batter ingredients well in a mixing bowl and add just enough water to make a thick batter. It should be pourable but it needs to be thick enough to coat the cauliflower.
- Add the cauliflower florets to the batter so that they are all nicely coated.
- Now heat about 10cm (4in) depth of rapeseed oil in a large pan over medium–high heat. The oil is hot enough when a small piece of battered cauliflower sizzles immediately when dropped in the oil.
- Fry the battered cauliflower for about 3 minutes until
lightly browned. I usually do this in batches so that I don’t overcrowd the pan.
- Transfer the cooked cauliflower to paper towels to cool while you cook the rest of the cauliflower.
- Now turn up the heat to high and fry the cauliflower
again for another 2–3 minutes until crispy and golden brown. This double frying makes the cauliflower nice and crispy.
- To make the sauce, heat the 2 tbsp rapeseed oil in a large frying pan over medium–high heat and sauté the chopped onion for about 5 minutes until soft
and translucent. Add the chopped garlic, ginger and chillies and fry for a further 30 seconds.
- Now pour in the passata and hot sauce, soy sauce, vinegar and sugar, if using. Allow to simmer for a couple of minutes, then stir in the chopped spring onions (scallions) and cauliflower. Mix well so that the
cauliflower is evenly coated with the sauce.
- To serve, check for seasoning and then plate up, sprinkling with a little more chopped spring
onions and the coriander (cilantro).
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Amount Per Serving: Calories: 543Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 1mgSodium: 2004mgCarbohydrates: 59gFiber: 8gSugar: 18gProtein: 12g