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Thursday, February 18, 2016

Gobi Manchurian-Gravy Version

I already posted the Dry version of Gobi Manchurian. This one is the gravy version, it tastes great with fried rice or naan.

Preparation Time:10 minutes 
Cook time : 20 minutes 
Serves : 4-6


For boiling:

Cauliflower/Gobi: 1 medium size. If you measure by cups, about 5 cups.
Turmeric: 1/2 tsp
Salt to taste 

For Batter:

All purpose flour/maida : 1 cup
Corn flour/starch : 1/2 cup
Ginger garlic paste : 1.5 tsp
Red chili powder: 2 tsp
Cumin powder: 1tsp
Soy sauce: 1 tsp
Salt to taste

For Sauce:
Onion : 1 finely chopped 
Green pepper/capsicum: 1 finely chopped 
Ginger garlic paste: 1.5 tsp
Tomato ketchup : 1/4 cup
Vinegar : 2 tsp
Soy sauce: 2 tsp
Red chili powder: 2 tsp 
Sugar : 1tsp
Salt to taste
Water: 2 cups
Green onions/scallions: 1 chopped 
Corn starch: 2 tsp
Water : 3 tbsp


Cut the cauliflower into bite size pieces.
Boil water in a 3 qt pan, add turmeric, salt and cauliflower and cook for 7 minutes.
Drain the water and keep the cauliflower aside to cool a little.

Mix all ingredients under for sauce and prepare your sauce. Keep aside.

Mix your batter with all the ingredients under batter and add water. The consistency should be where the batter should coat the cauliflower and not drip off. So, slowly add water starting with 1/2 cup.

Heat oil in a pan to deep fry and once the oil is hot enough, start frying the cauliflower dipped in the batter. Fry them till golden.

Once all the frying is complete, heat 2 tbsp oil in a pan and add onions and green peppers and cook on high heat for 3 minutes. Add ginger garlic paste and fry for 2 minutes. Add the rest of ingredients to make the sauce and water. Bring it to a boil, make a slurry by mixing the corn starch and 3 tbsp of water and add it to the sauce. Add the fried Gobi to the sauce. Turn off the stove and Garnish with scallions.
Serve hot with fried rice or naan.

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