Gobi Manchurian Gravy, How to Make Gobi Manchurian Gravy Restaurant Style

Gobi Manchurian GravyGobi Manchurian Gravy is one of the famous starters in India. Cauliflower Manchuria is delicious, tangy spicy and gravy. It is made of deep-fried Cauliflower florets blended with spices having 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. You may also like to check Gobi Manchian dry version.

Gobi Manchurian Gravy, How to Make Gobi Manchurian Gravy Restaurant Style

Gobi Manchurian Gravy is one of the famous starters in India.
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Calories 280 kcal
Author Rambabu Uppada


  • Cauliflower clean and sliced into medium sized florets - 1 medium sized flower
  • Garlic finely chopped - 1 tbsp.
  • Spring onions finely chopped - 1 small bunch
  • Ginger finely chopped - 1 tbsp.
  • Rice flour - 2 tbsp.
  • Cornflour - 2 tbsp.
  • Capsicum - 1/4 cup.
  • Tomato Sauce - 1 tbsp.
  • Chilly Sauce - 1 tbsp.
  • Soya sauce - 1/2 tbsp.
  • Vinegar - 1 tbsp.
  • Red chilli powder - 1/4 tbsp.
  • Red chillies dry - 2
  • Oil - for deep fry
  • Salt - 2 tbsp.
  • Water - required for boiling 500 ml.
  • Milk - 1 tbsp. optional


How to Make Gobi Manchurian Gravy:

  1. Clean florets by putting them in boiling water by adding little turmeric powder and salt.
  2. Drain water and add corn flour, ginger garlic paste, garam masala powder, red chilli powder, rice flour, salt, a pinch of red color and black pepper powder,
  3. Mix all ingredients and add little water to get a thick batter.
  4. Marinate these florets for 30 minutes and deep fry them till they attain golden brown color.
  5. On another saucepan, heat oil and add spring onions, ginger and garlic pieces, saute for a while.
  6. Add capsicum pieces, green chilly paste, tomato sauce and a little salt.
  7. Meanwhile, let us prepare corn syrup in a bowl by mixing corn flour, vinegar, soya sauce and water.
  8. Drop this syrup in the above mix to get a thick gravy.
  9. Add deep fried florets and saute for a minute.
  10. Serve Gobi Manchurian Gravy hot garnishing with spring onions and onion slices.

How to Make Gobi Manchurian Gravy:


  • Boil the florets by adding little salt and turmeric powder to clean properly.

Gobi (2)

Tip: You can add 1 tbsp. milk in water to lock florets white color.

  • Drain and dry on a clean cloth.
  • Meanwhile, make a thick batter of flour.
  • Add cornflour, rice flour, ginger garlic paste, and salt.

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  • To make it much spicier add garam masala powder, black pepper powder, red chilly powder and little red color.

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  • Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

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  • Add 3 tbsp. oil, add ginger, garlic pieces, and spring onions saute for a minute.

Gobi Manchurian Gravy (2)

  • Slice capsicum to one-inch size and add it, salt, tomato sauce and green chilly paste.

Gobi Manchurian Gravy (3)

  • Meanwhile, make cornflour syrup by adding 1 tbsp. corn flour to 1 cup water and dissolve well.
  • Add soya sauce, vinegar, cornflour syrup and cook until thick gravy.

Gobi Manchurian Gravy (4)

  • Add cauliflower florets and saute well until gravy is absorbed by florets.

Gobi Manchurian Gravy (5)

  • Cook for two more minutes until you get a thick gravy.
  • Gobi Manchurian Gravy is ready. Garnish with onion slices and sliced spring onions.
  • Serve hot with noodles or rice.

How to Make Gobi Manchurian Gravy Restaurant Style:


Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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