Gobi Manchurian is one of a number of meals that are a fusion of Chinese and Indian cuisine. These recipes got their start in Chinese restaurants that appeared in India and adapted Chinese food to a more Indian consumer.
So-called Manchurian meals, which are frequently distinguished by a deep-fried protein like chicken, fish, or mutton being tossed and lightly cooked in a saucy broth, are incredibly flavorful and wonderful when served with boiled rice.
Three steps are involved in the preparation of Gobi Manchurian: After being steamed until fork-tender, the cauliflower is fried until crispy and golden and then topped with sauce. Gobi Manchurian comes in two primary flavors: dry and crunchy and gravy-based. This recipe treads carefully: It has sauce, but it’s not overpowering.
The batter for traditional Manchurian Gobi recipes is composed of Maida, a type of wheat flour, and cornstarch. We removed the wheat flour from this version and replaced it with a slurry made entirely of cornstarch to make it suitable for people who are gluten-free. Please use tamari for soy sauce if you are gluten intolerant and avoid it completely.
When frying, be careful to drop the cauliflower into the oil slowly and as near to the surface as you can with your hands. This will give you more control over unintentional oil splatters and shield you from spills and burns.
When you’ve finished making some, let us know in the comments section below how you enjoyed it!
|YIELDS||PREP TIME||TOTAL TIME|
|4 SERVINGS||0 HOURS 25 MINS||1 HOUR 15 MINS|
- 6 c. cauliflower florets (from about 1 small cauliflower)
- 3 cloves garlic, grated
- 1 tbsp. finely grated peeled ginger
- 1/2 tsp. cayenne pepper
SAUCE AND ASSEMBLY
- 1 tbsp. neutral oil, plus more for frying
- 1 small red onion, chopped
- 1 bell pepper, seeds and stem removed, chopped
- 2 green chiles, finely chopped
- 2 scallions, cut into 1″ pieces, plus more for serving
- 6 cloves garlic, chopped
- 1 tsp. finely chopped peeled ginger
- 1/2 tsp. freshly ground black pepper
- 1/4 c. ketchup
- 2 tbsp. soy sauce or tamari
- 1 tbsp. rice wine vinegar
- 1 tbsp. sriracha
- 2 tsp. granulated sugar
- 1/4 tsp. ground white pepper
- 1/4 tsp. Salt
- 1 1/4 c. cornstarch
- 2/3 c. water
- Cauliflower should be placed in a steamer basket and steamed for 8 to 10 minutes, covered, in a big saucepan with 1″ of water. Cauliflower should be moved to a plate, allowed to cool, then dried.
- Cayenne, ginger, and garlic are combined with the cauliflower before being left aside until use.
SAUCE AND ASSEMBLY
- One tablespoon of oil should be heated in a big skillet over medium heat. Add black pepper, garlic, ginger, onion, bell pepper, chiles, scallions, and other seasonings. About 5 minutes into cooking, toss often as the onions start to soften. Stir in the sriracha, vinegar, granulated sugar, ketchup, soy sauce, and white pepper. Stir in MSG after removing from heat.
- Pour oil to a depth of 2 into a different big pot equipped with a deep-fry thermometer. Heat until thermometer reads 350° on medium heat. Stir cornstarch, water, and salt together in a sizable bowl until a thick slurry is created. Coat the cauliflower completely in the slurry while working in batches and with clean hands. Shake off any excess before carefully lowering the cauliflower, one piece at a time, into the oil. For about 8 minutes, fry while occasionally tossing until well brown. Repeat with the remainder of the cauliflower and add to the skillet with the sauce.
- Pour sauce over cauliflower and toss to evenly coat. Before serving, top with additional scallions.