Gobi Machurian

Gobi Machurian Recipe - Vegetarian Indian Dish with Cauliflower

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gobi Manchurian is a popular Indo-Chinese dish that combines the flavors of Indian spices with Chinese cooking techniques. This dish features crispy cauliflower florets coated in a savory and tangy sauce, making it a delicious and satisfying meal or appetizer.

History

Gobi Manchurian is believed to have originated in the streets of Mumbai, India, where Chinese immigrants adapted their traditional recipes to suit the Indian palate. Over time, this dish has become a staple in Indian restaurants and homes, loved for its unique blend of flavors and textures.

Ingredients

1 medium-sized cauliflower broken into florets
2 tbsp cooking oil
2 tbsp chopped spring onions
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tbsp finely chopped green chili
0.5 tbsp corn flour mixed with 2 tbsp of water
salt, to taste
2 tbsp soy sauce
2 tbsp tomato-chili sauce
0.5 cup of water

Batter

0.5 cup all-purpose flour
0.25 cup corn flour
0.25 tsp red chili powder
salt, to taste

How to prepare

In a bowl, combine all-purpose flour, corn flour, red chili powder, salt, and a small amount of water to create a batter with a thick consistency that can coat each cauliflower floret.
Heat oil in a pan and deep fry the florets until they turn golden brown. Set them aside.
In the same pan, heat 2 tbsp of oil. Add spring onions, ginger, garlic, and green chilies. Fry for a minute until fragrant, then add pepper, soy sauce, tomato-chili sauce, and salt.
Cook for a minute and then add the mixture of corn flour and water. Add a little water and let it simmer until the sauce thickens.
Add the fried cauliflower florets and cook for another 2–3 minutes.
Garnish with chopped spring onions and coriander leaves.

Variations

Add bell peppers, onions, or carrots for extra crunch and flavor.
Make a dry version by reducing the amount of sauce.
Use tofu or paneer instead of cauliflower for a different twist.

Cooking Tips & Tricks

Make sure to coat the cauliflower florets evenly with the batter to ensure a crispy texture.

- Fry the florets in small batches to prevent overcrowding and ensure even cooking.

- Adjust the amount of chili sauce and green chilies according to your spice preference.

- Garnish with fresh spring onions and coriander leaves for added flavor and freshness.

Serving Suggestions

Serve Gobi Manchurian hot as a main dish with steamed rice or noodles. It can also be enjoyed as a tasty appetizer or snack.

Cooking Techniques

Deep fry the cauliflower florets for a crispy texture.

- Simmer the sauce until it thickens to coat the florets evenly.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version.

- Substitute tamari for soy sauce for a gluten-free option.

Make Ahead Tips

Prepare the batter and sauce ahead of time and fry the cauliflower florets just before serving.

Presentation Ideas

Serve Gobi Manchurian garnished with sesame seeds and chopped spring onions for a visually appealing dish.

Pairing Recommendations

Pair Gobi Manchurian with a side of vegetable fried rice or garlic noodles for a complete meal.

Storage and Reheating Instructions

Store leftover Gobi Manchurian in an airtight container in the refrigerator for up to 2 days.

- Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

- Calories per serving: 250 kcal

Carbohydrates

- All-purpose flour: 0.5 cup

- Corn flour: 0.25 cup

- Red chili powder: 0.25 tsp

- Total Carbohydrates: 45g

Fats

- Cooking oil: 4 tbsp

- Total Fats: 24g

Proteins

- Cauliflower: 1 medium-sized

- Total Proteins: 6g

Vitamins and minerals

Garlic: 1 tbsp

- Ginger: 1 tbsp

- Green chili: 1 tbsp

- Total Vitamins and Minerals: Vitamin C, Iron, Calcium

Alergens

Contains gluten from all-purpose flour

- May contain soy from soy sauce

Summary

Gobi Manchurian is a flavorful dish that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying and nutritious option for a balanced meal.

Summary

Gobi Manchurian is a delicious and flavorful dish that combines the best of Indian and Chinese cuisines. With crispy cauliflower florets coated in a savory sauce, this dish is sure to be a hit with your family and friends. Enjoy this tasty recipe as a main dish or appetizer for a satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Gobi Manchurian. It was many years ago, during one of my trips to India, that I first tried this delicious dish at a local restaurant. The combination of crispy cauliflower florets coated in a tangy and spicy sauce was unlike anything I had ever tasted before.

I was immediately captivated by the flavors and textures of Gobi Manchurian, and I knew that I had to learn how to make it myself. I asked the chef at the restaurant if he would be willing to share his recipe with me, and much to my delight, he agreed.

Over the course of the next few weeks, I spent hours in the kitchen experimenting with different combinations of ingredients and cooking techniques. I tried to recreate the flavors of the Gobi Manchurian that I had tasted at the restaurant, and after many failed attempts, I finally stumbled upon the perfect recipe.

The key to making a delicious Gobi Manchurian, I learned, lies in the balance of flavors and textures. The cauliflower florets must be coated in a light and crispy batter, and the sauce should be a perfect blend of sweet, sour, and spicy.

I also discovered that the secret ingredient in the sauce was a combination of soy sauce, vinegar, and ketchup, which gave the dish its unique and addictive flavor. I made sure to jot down every step of the recipe, from marinating the cauliflower in a spicy paste to frying it until golden brown and crispy.

As I perfected my Gobi Manchurian recipe, I shared it with my friends and family, who were all amazed by how delicious it was. They couldn't believe that I had learned to make such a complex and flavorful dish on my own, and they begged me to teach them how to make it as well.

I was more than happy to share my recipe with them, and soon enough, Gobi Manchurian became a staple at family gatherings and dinner parties. My grandchildren, in particular, took a liking to the dish, and they would always request it whenever they came over for a visit.

As the years passed, I continued to make Gobi Manchurian for my loved ones, and the recipe became a treasured family heirloom. Each time I cooked the dish, I was reminded of the thrill of stumbling upon it all those years ago in India, and I felt grateful for the experiences and memories that had led me to discover something so delicious and special.

Now, as I sit in my kitchen, preparing a fresh batch of Gobi Manchurian for dinner tonight, I can't help but smile at the thought of how far I've come since that fateful day in India. Cooking has always been a passion of mine, and I am grateful for all the recipes and techniques that I have learned over the years.

But Gobi Manchurian will always hold a special place in my heart, as it represents the joy of discovery and the satisfaction of mastering a new dish. With each bite of the crispy cauliflower coated in that tangy and spicy sauce, I am transported back to that moment in the restaurant, where I first fell in love with this incredible recipe.

And as I serve the Gobi Manchurian to my family tonight, I know that I am passing on not just a dish, but a piece of my own culinary journey. I hope that my grandchildren will continue to cherish and enjoy this recipe for years to come, just as I have. Cooking is not just about following a set of instructions; it's about creating memories and sharing them with the ones we love. And for me, Gobi Manchurian will always be a reminder of the thrill of stumbling upon something truly special.