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Gobi Manchurian - Downloadable Recipe
  • Gobi Manchurian - Downloadable Recipe
  • Gobi Manchurian - Downloadable Recipe
Gobi Manchurian - Downloadable Recipe

Gobi Manchurian - Downloadable Recipe

Gobi Manchurian is delicious Indo-Chinese dish in which cauliflower is deep-fried and tossed in a sweet and sour sauce.

To make this recipe, you'll need:

HALDI BLEND: 2 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 2 tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description

In India, any dish with the word ‘Manchurian’ in the title tends to indicate that it’s an interpretation of a Chinese dish, often with added Indian seasonings. In this case, the cauliflower is fried with a crispy spicy coating, then tossed in a rich sweet and sour sauce - the perfect combination of Indian spices and Chinese technique!
More Info

Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 30 mins

Origin: Fusion
Shopping List

  • 1 small cauliflower
  • 1 bunch of spring onions
  • 1 onion
  • 3 cloves of garlic
  • Fresh ginger
  • 2 peppers (any colour)
  • 150g natural yogurt (full fat is best)
  • 3 tbsp tomato ketchup
  • 1 tbsp soy sauce (any type) plus extra to serve
  • 2 tbsp vinegar (any type)
  • 20g cornflour
  • 100g gram (chickpea) flour or plain flour
  • Rice or noodles to serve
Blends Needed

HALDI BLEND: 2 tsp

METHI BLEND: 3 tsp

MIRCHI BLEND: 2 tsp
Goes Great With

Plain rice or noodles, and soy sauce on the side
Also Works a Treat With

Diced chicken or broccoli florets in place of the cauliflower
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C
Cara Foord

We were excited to make this last weekend as a good flavourful veggie option. It wasnt too complicated apart from coating and frying the cauliflower florets (we also included some broccoli too) but it was fun too, getting sticky fingers and watching them brown. Once cooked we couldnt resist trying a couple while the sauce was thickening and they were really delicious. Which brings me to why i dropped a mark - dont put the fried florets into the sauce; it just makes them soggy and the coating disintegrates. Much nicer having them crispy and the sauce on the side with the rice to bring it all together. easy in hindsight. My partner wasnt too keen on the dish overall but I loved it and would recommend.