Gobi 65 to Manchurian

Name: Gobi 65 to Manchurian
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups cauliflower florets; Water to cover florets; 1 tsp haldi; 1.5 tsp Deghi Mirch; 1 tsp ginger garlic paste; 1 cup Maida/all purpose flour; 1/2 cup yogurt; to taste Salt; 2 tablespoons oil; 1 sliced onion (medium or half if big); 1 green bell pepper sliced; 1 tablespoon tomato ketchup; 1 tablespoon chilli sauce; 1 tablespoon vinegar; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; Salt to taste (for gravy); Water (as needed); 2 sprigs green onions diced; 1/2 tsp Kashmiri chilli powder; 1 tsp ginger garlic paste; 2 tsp kasoori methi; 2 tablespoons corn flour + 1 tablespoon water; Oil to deep fry; 3 tablespoons for gravy; 1 wedge of lemon

Lakshmi Balaji @laxie

In The Kitchen

Gobi Manchurian is an Indo-Chinese recipe that is a very famous food in India. The Manchurian is the gravy version. Gobi 65 is the dry version. The story goes that spiced chicken was served as the 65th menu item in a military canteen. When vegetarians looked for a similar recipe, Gobi 65 was born! Gobi means cauliflower. The number 65 stuck to its name, making it Gobi 65.

Lakshmi Balaji @laxie

Saved

Ingredients

~ 25 mins

2 servings

For Gobi 65
2 cupscauliflower florets
Water to cover florets
1 tsphaldi
1.5 tspDeghi Mirch
1 tspginger garlic paste
1 cupMaida/all purpose flour
1/2 cupyogurt
to tasteSalt
For Gobi Manchurian
2 tablespoonsoil
1sliced onion (medium or half if big)
1green bell pepper sliced
1 tablespoontomato ketchup
1 tablespoonchilli sauce
1 tablespoonvinegar
1 tablespoondark soy sauce
1 tablespoonlight soy sauce
Salt to taste (for gravy)
Water (as needed)
2 sprigsgreen onions diced
1/2 tspKashmiri chilli powder
1 tspginger garlic paste
2 tspkasoori methi
2 tablespoonscorn flour + 1 tablespoon water
Additional
Oil to deep fry
3 tablespoonsfor gravy
1wedge of lemon

Saved

Steps

~ 25 mins

1

Boil water in a kettle. Add cauliflower florets in a pot, add in the haldi and pour the water from kettle over it. Cover the pot and let it sit for 7 mins.
2

Now, drain off the water. To the boiled florets add in the spices under Gobi 65 to mix. Pour water to form a paste. Let it rest 2 mins.
3

It must then be fried - deep in oil or air fried. You can alternatively bake the marinated florets in the oven. Stop here for Gobi 65. Serve hot.
4

For the gravy version, take a wok. Add in oil. Add in cumin seeds. Now, toss in onions, ginger garlic paste and the bell peppers. Roast them well in a low flame. Add salt, deghi mirch, garam masala, kasoori methi and toss well. Once the veggies are well roasted, add in tomato ketchup, chilli sauce, light soy sauce and dark soy sauce along with vinegar. Let the sauces simmer for 2 mins on low-medium heat.
5

Add in the Gobi 65 and mix well. Now, add in water to the amount of gravy that you prefer.
6

Finally, add the corn flour water mixture. This thickens the gravy. Top up with diced green onions and a wedge of lemon on the side. Enjoy with rice or breads.