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Dec 04

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Gobi Manchurian Gravy

 

 

Gobi Manchurian Gravy is one of the famous starters in India. It is delicious, tangy spicy and gravy. It is made of Cauliflower with tangy manchurian gravy. It goes well with rice as well as parathas.  Gobhi Manchurian, though originally a chinese dish has been localized to Indian taste

 

Ingredients:

 

Gobi Manchurian GravyCauliflower (clean and broken into big florettes) – 1 medium

Garlic (finely chopped) – 1 tsp

Spring onoin (finely chopped) – 1 small bunch

Ginger (finely chopped) – 2 tsp

Plain flour – 1/4 cup

Cornflour – 3 tbsp

Red chilli powder – 1/4 tsp

Red chillies (dry) – 2

Oil – 3 tbsp

Water – 1 1/2 cups

Milk – 1 tbsp

Method:

 

  • Boil the florettes by adding a tbsp milk for 3-4 minutes in plenty of water.
  • Drain and dry on a clean cloth.
  • Make a thin batter with flour and 2 tbsp.cornflour.
  • Add 1/4 tsp. each of ginger, garlic, red chilli powder and salt according to your taste.
  • Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
  • Add the salt and spring onions. Stir fry for a minute.
  • Add 1 1/2 cups water and bring to a boil.
  • Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
  • Gradually add this cornflour liquid to the gravy.
  • Stir continuously so that the proportion becomes thick and boils.
  • Boil the gravy till it becomes transparent.
  • Add cauliflower florettes and little soya sauce.
  • Boil for two more minutes and remove.
  • Gobi manchurian gravy is ready.
  • Serve hot with noodles or rice.

 

Permanent link to this article: http://www.indianrecipeinfo.com/cooking/gobi-manchurian-gravy/

2 comments

  1. aishwarya

    Nice post, Even included Nutritional information. Keep it up

  2. kumar

    superb post was very helpfull, that too with the nutritional facts helped me alot to convince my mom and make her eat this

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