Gobi Manchurian Gravy !!

Name: Gobi Manchurian Gravy !!
Cuisine: Indian
Ingredients: 18-20 Cauliflower Florets; 1/4 tsp Salt; Water as required; For Batter :; 1/2 cup Maida; 1/2 cup Corn Flour; 1 tsp Ginger Garlic Paste; 1/4 tsp Salt; 3/4 tsp Red Chilli Powder; Water as required; As needed Oil for deep frying; For Manchurian Sauce :; 3 tsp Oil; 3 Garlic Cloves chopped; 1 small piece Ginger chopped; 1/4 cup Spring Onions chopped; 1/4 Onion finely chopped; 1 medium sized Onion cubed; 1 medium sized Capsicum cubed; 2 tsp Soya Sauce; 1 tsp Vinegar; 3 tbsp Tomato Ketchup; 1/2 tsp Black Pepper Powder; to taste Salt; 3/4 cup Water; For Corn Flour Slurry :; 2 tbsp Corn Flour; 1/2 cup Water

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#Kitchenangels
#presentation

Gobi Manchurian Gravy is a popular tempting Indo-Chinese dish made with a combination of deep fried Cauliflower Florets and a spicy thick gravy and is a perfect dish for those who love something spicy and saucy.
Gobi Manchurian Gravy goes very well with colourful Chinese Fried Rice.

#Kitchenangels
#presentation

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#Kitchenangels
#presentation

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Ingredients

18-20Cauliflower Florets
1/4 tspSalt
Water as required
For Batter :
1/2 cupMaida
1/2 cupCorn Flour
1 tspGinger Garlic Paste
1/4 tspSalt
3/4 tspRed Chilli Powder
Water as required
As neededOil for deep frying
For Manchurian Sauce :
3 tspOil
3Garlic Cloves chopped
1small piece Ginger chopped
1/4 cupSpring Onions chopped
1/4Onion finely chopped
1medium sized Onion cubed
1medium sized Capsicum cubed
2 tspSoya Sauce
1 tspVinegar
3 tbspTomato Ketchup
1/2 tspBlack Pepper Powder
to tasteSalt
3/4 cupWater
For Corn Flour Slurry :
2 tbspCorn Flour
1/2 cupWater

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Steps

1

In a big vessel boil water adding salt in it on high flame. Once water gets properly boiled add cauliflower florets and boil for 3 to 4 mins. Switch off the flame and remove florets in a stainer and pour cold water on it and keep aside.
2

In a mixing bowl take maida, corn flour, ginger garlic paste, red chilli powder and salt. Mix all well. Gradually add water to make smooth thick flowing consistency lump free batter. Dip boiled cauliflower florets in batter, properly coat with batter and deep fry till it turns golden brown in colour and keep aside on tissue paper to remove excess oil.
3

In a wok or kadhai, heat oil on high flame. Add ginger and garlic and saute for 2 seconds on high flame. Now add spring onions, finely chopped onions, cubed onions and cubed capsicum. Mix all well and saute for 2 to 3 minutes on high flame. Then add soya sauce, vinegar, tomato ketchup, black pepper powder and salt. (Add less salt as soya sauce is salty and also we have added salt while boiling cauliflower florets and also in batter.) Again mix well and saute for a minute.
4

Add corn flour slurry (mix 2 tbsp corn flour in 1/2 cup water) and mix well. Add 3/4 cup water, mix well and cook on high flame till it thickens and turns translucent. Add fried cauliflower florets, gently mix and cook for a minute.
5

Garnish with spring onions and serve hot with Fried Rice.
6

If you want Dry Gobi Manchurian then don't add 3/4 cup Water *