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Gobi (Cauliflower) Manchurian

February 28, 2011

Gobi Manchurian is one the many Fusion dishes that has become very popular.  It is a fusion of Indian and Chinese (Indo-Chinese) spices and cooking techniques.    If you are cooking to impress someone,   this easy-to-make recipe will help you do the job.   

Preparing Sauce


¼ Cup Soy Sauce

¼ Cup Maggie’s Oriental Sauce (or 1/8 Cup Chili Sauce)

3 Tbsp oil + to coat the peppers

1 Tbsp Vinegar

2 Medium Size Green Bell Pepper

½ Cup Finely Chopped Onion

2 Tbsp Ginger Garlic Paste   (2 inch piece of Ginger and 3 Flakes of Garlic)

1 Tbsp of Finely Chopped Ginger

2 Flakes of Garlic Finely Chopped

3 Green Chilies Sliced   (or to taste)

2 ½ Tbsp Corn Starched (mixed with 1/3 cup of water)

4 Cups of water

2 stalk Green Onion (Scallion) Thinly Sliced Diagonally


  1. Pre heat Oven 350 degrees.
  2. Wash and Dry  Green Peppers, and place each pepper on a separate pieces of foil, coat them with oil  generously, and wrap them up in foil, leaving top slightly open for steam to escape.
  3. Roast Green Peppers until peppers’ skin is golden brown.
  4. Remove stumps.  Transfer Green Pepper and excess oil/liquid released from pepper in a blender and puree them.  Try not to add water if possible.
  5. In a bowl, mix Soy Sauce, Oriental Sauce or Chili Sauce and Vinegar.  Keep it aside
  6. Mix corn starch with 1/3 cup of water and keep it aside.
  7. In kadhai or sauce pan heat oil until it is very hot.
  8. Add Ginger-Garlic Paste and let cook for 15 seconds. 
  9. Add Chopped Ginger, Garlic, and Onion.  Mix and cook for 3 minutes.
  10. Add Pepper puree and cook until oil separates.
  11. Add Sauce and Vinegar Mixture, stir and let it cook for 2 minutes.
  12. Add 4 cups of water and bring it to boil. And let cook for 5 minutes (after it start to boil).
  13. Add Corn Starch while stirring.  You will notice the Sauce thickening very quickly. 
  14. Let it cook for another 3-5 minutes on lot heat and turn off the flame. 
  15. Add about half Scallion and let it sit.

 Preparing Cauliflower


One head of Cauliflower cut into medium size florets

5 Tsp Corn Starch + for coating

2 Tbsp All Purpose Flour (Maida)

3 Tbsp Soy Sauce

2 Tbsp Ginger Garlic Paste (2 inch piece of Ginger and 3 Flakes of Garlic)

3 Tbsp Finley chopped Coriander leaves.

Salt to taste

Water as needed

Oil for frying


  1. Heat oil on medium high heat.
  2. Mix all above ingredients except Cauliflower florets and Corn Starch for coating in a mixing bowl.  It should be medium consistence batter.
  3. In another mixing bowl, addone batch of cauliflower to be fried  and some batter so that the florets are fully drenched in the batter. 
  4. Take some corn starch and sprinkle on battered covered cauliflower so the batter is not dripping so much.
  5. Once oil is very hot, on high flame, add batter covered Cauliflower into frying oil. 
  6. Reduce heat to medium high and fry until they are golden brown and crispy. 
  7. Remove them from oil and drain them on a paper towel to soak up excess oil.
  8. Repeat steps 3-7 until all Cauliflower florets are fried. 

 Assembling Gobi Manchurian

  1.  Heat up Sauce if it has cooled down.
  2. In a Kadhai, add Fried Cauliflower Florets and enough sauce so that every floret is generously coated with sauce.  Stir fry for a few minutes.
  3. Transfer to a serving plate, garish with remaining Scallions and serve hot.   You can serve this with rice or just by itself.  Great for appetizer!
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