Gobi Manchurian Recipe
Gobi Manchurian Recipe: As a food-loving housewife and a self-proclaimed food critic, I have a great appreciation for dishes that strike the perfect balance between taste and simplicity. Gobi Manchurian is one such dish that has always been a favorite of mine. The mere aroma of this dish wafting through the kitchen takes me back to my childhood and the fond memories of my mother’s cooking.
The texture of the crispy, battered cauliflower florets combined with the sweet, tangy and spicy sauce is simply irresistible. Gobi Manchurian is a dish that never fails to satisfy my cravings and always leaves me feeling satisfied. It is perfect for those days when you want a comforting and hearty meal that is packed with flavor.
What is Gobi Manchurian?
Gobi Manchurian is a popular Indian-Chinese dish that is made with battered and fried cauliflower florets that are stir-fried in a sweet, tangy and spicy sauce. The dish is believed to have originated in India and has become a staple in Indian-Chinese cuisine. It is a versatile dish that can be served as a side dish or as a main course, and can be enjoyed by vegetarians and non-vegetarians alike.
The deep-fried cauliflower florets coated in a spicy, savory sauce are simply irresistible. The dish is said to have originated in the Indian city of Kolkata, where it has become a staple in local Chinese restaurants.
As a food critic might describe it, Gobi Manchurian is a dish that showcases the perfect balance of flavors and textures. The crispy exterior of the cauliflower gives way to a soft, tender interior, while the bold and flavorful sauce complements it perfectly. It’s a dish that is sure to satisfy both the palate and the appetite.
Variations of Gobi Manchurian
There are several variations of Gobi Manchurian, such as dry and gravy version. In the dry version, the sauce is thick and coating the cauliflower florets, while in gravy version it is more saucy. Some variations are:
Dry Gobi Manchurian – This variation is made without the sauce and is served as a snack or appetizer. The fried cauliflower florets are seasoned with spices and served with a dipping sauce.
Gravy Gobi Manchurian – This variation is made with the sauce and is served as a main course. The sauce is made with a mixture of spices, soy sauce, vinegar, and tomato ketchup, and is thickened with cornstarch.
Paneer Manchurian – This variation replaces the cauliflower with paneer (Indian cheese) and is a popular vegetarian alternative to the traditional meat-based Manchurian dishes.
Mixed Vegetable Manchurian – This variation combines a variety of vegetables, including cauliflower, carrots, bell peppers, and onions, and is stir-fried in the sauce.
Nutrition – Gobi Manchurian
In terms of nutrition benefits, Gobi Manchurian is a relatively healthy dish as it is made primarily with cauliflower, a cruciferous vegetable that is low in calories and high in fiber. It is also a good source of vitamins and minerals, such as Vitamin C, Vitamin K and potassium. However, the dish is often deep-fried, which can add significant amounts of calories and fat.
Step by Step Gobi Manchurian Recipe
Gobi Manchurian Recipe
Ingredients
- 1 cauliflower / gobi cut into florets
- 2 cups all purpose flour / maida
- 2 cups cornstarch
- 2 teaspoons ginger garlic paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon soy sauce
- 1 teaspoon tomato ketchup
- 1 teaspoon vinegar
- Salt
- Oil
Instructions
Pre-Cooking Prep Steps:
- Cut the cauliflower into florets and wash them thoroughly
- In a large mixing bowl, combine the flour, cornstarch, ginger-garlic paste, red chili powder, soy sauce, tomato ketchup, vinegar and salt
- Mix the ingredients until a smooth batter is formed
- Add the cauliflower florets to the batter and mix until they are well coated
- Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes
Cooking Steps:
- Heat the oil in a deep-fryer or a large, deep pan over medium-high heat
- Once the oil is hot, carefully add the cauliflower florets to the pan and fry them for 3-4 minutes or until they are golden brown and crispy
- Remove the cauliflower from the oil and place them on a plate lined with paper towels to drain off any excess oil
- In a separate pan, heat 2 tablespoons of oil over medium heat
- Add ginger-garlic paste and sauté it for a minute
- Add finely chopped onions, capsicum and sauté it for 2 minutes
- Add soy sauce, tomato ketchup, red chili powder, salt and vinegar, and stir to combine
- Add 1/4 cup of water and bring the mixture to a simmer
- Add the fried cauliflower to the pan and toss to coat it well with the sauce
- Cook for a further 2-3 minutes or until the sauce has thickened and the cauliflower is heated through.
Notes & Tips
- Be sure to let the cauliflower sit in the batter for at least 30 minutes to ensure that it is well-coated and will fry up crisp
- If you prefer a less spicy dish, you can reduce the amount of red chili powder used
- You can also add other vegetables like carrot, beans, and mushrooms to make it more nutritious.
Nutrition Information (Note: Approximate)
FAQs – Gobi Manchurian Recipe
What is Gobi Manchurian?
Gobi Manchurian is a popular Indian-Chinese dish made with battered and fried cauliflower florets that are tossed in a spicy and flavorful sauce. It’s a delicious and popular dish that’s enjoyed by people all over India.
What are the ingredients used in Gobi Manchurian recipe?
The ingredients used in Gobi Manchurian recipe include: cauliflower florets, cornstarch, all-purpose flour, ginger garlic paste, green chili, soy sauce, tomato ketchup, vinegar, red chili powder, coriander powder, garam masala, and oil for frying.
How long does it take to make Gobi Manchurian?
Gobi Manchurian takes approximately 30-35 minutes to make, including the time to prep and cook the dish.
What is the best way to serve Gobi Manchurian?
Gobi Manchurian is typically served as a main course dish with steamed rice or noodles. It can also be served as a side dish or an appetizer.
Can I make Gobi Manchurian without using all-purpose flour?
Yes, you can make Gobi Manchurian without using all-purpose flour. You can replace it with gram flour (besan) or rice flour.
Is Gobi Manchurian gluten-free?
No, Gobi Manchurian is not gluten-free as it contains all-purpose flour and soy sauce, both of which contain gluten. However, you can use gluten-free flour and gluten-free soy sauce to make it gluten-free.
Can I make Gobi Manchurian in advance?
Yes, you can make Gobi Manchurian in advance and store it in the refrigerator. Simply reheat it in a pan or in the microwave before serving.
Also see:
Introduction to Indo-Chinese Cuisine
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