Ingredients with Measurements:
- 1 head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1/2 tsp black pepper powder
- 1/2 tsp salt
- 1/2 cup water
- Oil for frying
For the Sauce:
- 2 tbsp oil
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce
- 1/2 tsp black pepper powder
- 1/2 tsp salt
- 1/4 cup water
- 1 tbsp cornstarch
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, ginger paste, garlic paste, red chili powder, black pepper powder, salt, and water. Mix well to form a smooth batter.
2. Dip the cauliflower florets in the batter, making sure they are coated evenly.
3. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the cauliflower florets and fry until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
4. In a saucepan, heat oil over medium heat. Add ginger, garlic, onion, and green bell pepper. Saute for a few minutes until the vegetables are soft.
5. Add soy sauce, tomato ketchup, red chili sauce, black pepper powder, salt, and water. Mix well and bring to a boil.
6. In a small bowl, mix cornstarch with 1 tbsp water to form a slurry. Add the slurry to the saucepan and stir well. Cook for a few minutes until the sauce thickens.
7. Add the fried cauliflower florets to the saucepan and toss well to coat them evenly with the sauce.
8. Serve hot with rice or noodles.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Medium heat for making the sauce
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Cauliflower can be substituted with broccoli or mushrooms.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Red chili sauce can be substituted with sriracha sauce or hot sauce.
Variations:
- Add chopped scallions or cilantro for garnish.
- Use tofu or paneer instead of cauliflower for a vegetarian option.
- Add chopped chicken or shrimp for a non-vegetarian option.
Tips and tricks:
- Make sure the oil is hot enough before adding the cauliflower florets to ensure they are crispy.
- Use a slotted spoon to remove the fried cauliflower florets from the oil to prevent excess oil.
- Adjust the amount of red chili sauce according to your spice preference.
Storage instructions:
Store the leftover Spicy Gobi Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spicy Gobi Manchurian in a microwave or oven until heated through.
Presentation ideas:
Serve the Spicy Gobi Manchurian in a bowl or on a plate with rice or noodles.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure the oil is hot enough before adding the cauliflower florets to prevent them from becoming soggy.
Food history:
Gobi Manchurian is a popular Indo-Chinese dish that originated in Mumbai, India. It is made by deep-frying cauliflower florets and then tossing them in a spicy sauce made with soy sauce, tomato ketchup, and red chili sauce.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve the Spicy Gobi Manchurian as an appetizer or a main dish with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian