Baked Gobi Manchurian

Name: Baked Gobi Manchurian
Total time: 1200 s
Yield: 2~3 servings
Cuisine: Indian
Ingredients: For the Cauliflower / Marination; 400 grms Cauliflower – about 400 gms / 1 largish head; Marination:; 4 tsp Besan / Gramflour (you can also substitute with all purpose); 1 tsp Cornflou (increase by another ½ tsp if using all purpose flour in place of gramflour); to taste Salt; 1/4 cup Thick Hung yoghurt; as needed Oil (divided use); 1/2 tbsp Kashmiri Red chilli powder ( you can sub with mild paprika); Sauce / stir fry:; 2 tsp Oil; 1 Onion large; 3 tbsp Minced Spring onions / scallions (white and greens); 1 tbsp Minced garlic; 1/2 tsp Minced ginger; 1/2 tsp Minced green chillies (adjust spice); 1 Green pepper / capcsium medium (I used yellow too as I had them on hand); 1/2 tsp Tomato sauce; 1/2 tsp Schezwan sauce; 1/2 tsp Vinegar; 1/2 tsp Brown sugar; Ingridients for topping:; as needed Finely chopped scallions / spring onion greens

Kalyani @cook_7828834

All time favourite just made healthy and yummy !

Kalyani @cook_7828834

All time favourite just made healthy and yummy !

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Ingredients

20 minutes

2~3 servings

For the Cauliflower / Marination
400 grmsCauliflower – about 400 gms / 1 largish head
Marination:
4 tspBesan / Gramflour (you can also substitute with all purpose)
1 tspCornflou (increase by another ½ tsp if using all purpose flour in place of gramflour)
to tasteSalt
1/4 cupThick Hung yoghurt
as neededOil (divided use)
1/2 tbspKashmiri Red chilli powder ( you can sub with mild paprika)
Sauce / stir fry:
2 tspOil
1Onion large
3 tbspMinced Spring onions / scallions (white and greens)
1 tbspMinced garlic
1/2 tspMinced ginger
1/2 tspMinced green chillies (adjust spice)
1Green pepper / capcsium medium (I used yellow too as I had them on hand)
1/2 tspTomato sauce
1/2 tspSchezwan sauce
1/2 tspVinegar
1/2 tspBrown sugar
Ingridients for topping:
as neededFinely chopped scallions / spring onion greens

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Steps

20 minutes

1

Wash and cut the cauliflower into bite sized florets and blanch it with a pinch of salt for 1-2 mins.
Drain thoroughly and dab with kitchen towels (don’t skip this step).
Mix all the ingredients for marination. Add the blanched florets, oil and rest of spices and mix well. Let it marinate (covered) for 15-20 mins.
2

Towards the end of the marination, preheat oven to 200 C and line a baking tray.
Arrange the soaked florets without overlapping. (Make sure to shake off any excess liquid before placing in the tray). Baste them with ½ tsp Oil.
Bake for 12-15 mins (shaking them midway, turning them over and basting them with 1/2 tsp more oil). Let them cool on a wire rack.
(( Oven temperatures may vary – you need your florets to be 85% cooked, with a slight crunch)
3

In a pan, heat oil. Saute onions, garlic and ginger. Add the spring onions, peppers and toss once more. Now add all the sauces, sugar and vinegar. Add the baked florets and toss nicely till well coated.
After 1-2 mins, serve immediately topped with spring onion greens.