Ingredients with Measurements:
- 1 medium-sized cauliflower, cut into small florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 cup water
- Oil for deep frying
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 green chilies, finely chopped
- 1/4 cup tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- Salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 cup chopped spring onions for garnish
Special equipment needed:
- Deep fryer or a deep pan for frying
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, cornstarch, salt, black pepper, red chili powder, garlic powder, ginger powder, and water. Mix well to form a thick batter.
2. Dip the cauliflower florets in the batter and coat them well.
3. Heat oil in a deep fryer or a deep pan. Once the oil is hot, add the cauliflower florets and fry until they turn golden brown. Remove them from the oil and place them on a paper towel to remove excess oil.
4. In a separate pan, heat 2 tablespoons of oil. Add chopped onion, garlic, ginger, and green chilies. Saute for 2-3 minutes until the onions turn translucent.
5. Add tomato ketchup, soy sauce, and chili sauce. Mix well.
6. In a small bowl, mix cornstarch and water to form a slurry.
7. Add the slurry to the pan and mix well. Cook for 2-3 minutes until the sauce thickens.
8. Add salt, black pepper, and sugar. Mix well.
9. Add the fried cauliflower florets to the pan and mix well with the sauce.
10. Garnish with chopped spring onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oil for deep frying: 350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Carbohydrates per serving: 30g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of cauliflower, you can use broccoli or mushrooms.
- Instead of all-purpose flour, you can use rice flour or cornmeal.
- Instead of cornstarch, you can use potato starch or arrowroot powder.
- Instead of tomato ketchup, you can use tomato puree or tomato sauce.
Variations:
- You can make a dry version of Gobi Manchurian by skipping the gravy and serving the fried cauliflower florets as an appetizer.
- You can add vegetables like bell peppers, carrots, and onions to the gravy for added flavor and nutrition.
Tips and tricks:
- Make sure the oil is hot enough before adding the cauliflower florets to avoid them from getting soggy.
- Do not overcrowd the pan while frying the cauliflower florets.
- You can adjust the spice level according to your preference by adding more or less chili powder and green chilies.
Storage instructions:
You can store the leftover Gobi Manchurian gravy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover Gobi Manchurian gravy in a pan on low heat until it is heated through.
Presentation ideas:
Serve the Gobi Manchurian gravy in a bowl and garnish with chopped spring onions.
Garnishes:
Chopped spring onions
Pairings:
Gobi Manchurian gravy goes well with steamed rice or noodles.
Suggested side dishes:
- Vegetable fried rice
- Garlic naan
- Cucumber raita
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the cauliflower florets are not crispy, increase the frying time or temperature.
Food safety advice:
- Make sure the cauliflower is washed and dried properly before using it.
- Use fresh oil for frying to avoid any contamination.
Food history:
Gobi Manchurian is a popular Indo-Chinese dish that originated in India. It is made by deep-frying cauliflower florets and then tossing them in a spicy sauce made with soy sauce, tomato ketchup, and chili sauce.
Flavor profiles:
Gobi Manchurian gravy is sweet, spicy, and tangy.
Serving suggestions:
Serve the Gobi Manchurian gravy hot with steamed rice or noodles.
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Region: Indian