Sure! Here’s a recipe for a popular Indo-Chinese dish called “Gobi Manchurian,” which is a delicious cauliflower dish in a tangy and spicy gravy:


Ingredients recipe for Gobi Manchurian:

For the Manchurian balls:

1 medium-sized cauliflower, cut into florets

1/2 cup all-purpose flour

1/4 cup cornstarch

2 tablespoons ginger-garlic paste

1 teaspoon red chili powder

Salt to taste

Water, as needed

Oil for deep frying

For the Manchurian gravy:

2 tablespoons oil

1 medium-sized onion, finely chopped

1 capsicum (bell pepper), finely chopped

2-3 green chilies, slit

2 tablespoons ginger-garlic paste

2 tablespoons soy sauce

1 tablespoon tomato ketchup

1 tablespoon chili sauce

1 teaspoon vinegar

1 teaspoon red chili powder

1/2 teaspoon black pepper powder

1 cup vegetable broth or water

1 tablespoon cornstarch, dissolved in 2 tablespoons water

Salt to taste

Fresh coriander leaves, chopped (for garnish)

Instructions recipe for Gobi Manchurian:

In a bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, and salt. Add water gradually and whisk until you get a smooth batter. Dip each cauliflower floret into the batter, making sure it is coated well. Shake off any excess batter. Heat oil in a deep pan or kadai over medium heat. Deep fry the cauliflower florets in batches until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a kitchen towel to drain excess oil. Set aside. In a separate pan, heat 2 tablespoons of oil over medium heat. Add chopped onions, capsicum, green chilies, and sauté until the onions turn translucent. Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add soy sauce, tomato ketchup, chili sauce, vinegar, red chili powder, black pepper powder, and salt. Mix well. Pour vegetable broth or water into the pan and bring it to a boil. Let it simmer for a few minutes. In a small bowl, dissolve cornstarch in water to make a slurry. Slowly pour the slurry into the pan while stirring continuously. This will thicken the gravy. Cook for an additional 2-3 minutes. Add the fried cauliflower florets to the gravy and toss them gently until they are well coated. Simmer for 2-3 minutes, allowing the flavors to blend. Remove from heat and garnish with freshly chopped coriander leaves. Serve the Gobi Manchurian hot with steamed rice or noodles. Enjoy your delicious Gravy Manchurian!

Note: You can adjust the spice level according to your preference by adding more or less chili sauce and green chilies.

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