Gobi Manchurian

With Indo-Chinese influences this is just one of the few delicious dishes that is relished across cities in India. A definite on the menu for vegetarians; Gobi Manchurian is coated in a chilli garlic sauce with spring onions. The sauce is rich and thick enough to coat the crispy cauliflower. Served with noodles or eggs fried rice as a main course. I will be serving it as a starter so I prefer a rich sauce although you can thin it out with some stock if you would like a little more gravy. Alot of dishes use corn flour to thicken the gravy although if you have a concentrated chilli garlic sauce that will help. If the sauce is thin you can mix 1 tsp of corn flour with a splash of water and add it while the Manchurian is simmering.

The sauce can also be made in advance and just reheated with the cauliflower when you’re ready to serve.

Method

In a mixing bowl add the corn flour, plain flour, black pepper and salt. Add the water a little at a time making sure to stir well to rid of any lumps. Add the florets to the batter and mix well
Heat oil for deep frying over a medium heat. Add the cauliflower in batches and fry for 5-6 minutes. Make sure to heat is not too high as you want the cauliflower to cook all the way through
Fry as they go crispy and light brown and drain of kitchen paper. Keep warm while you make the sauce
For the gravy heat the oil in a wok or kadhai over a medium heat. Add the white part of the spring onion and fry for 2 minutes. Add the garlic and ginger and fry for a further 2 minutes
Add the chilli garlic sauce, soy and ketchup, stir over a low heat for 1 minute. Now add the vinegar, sugar and black pepper. Season to taste
Add the water and simmer for 2 minutes as the gravy thickens. Add the fried cauliflower florets and stir well coating them in the sauce. Warm through for a minute and turn the heat off and rest for a few minutes as the cauliflower soaks all the gravy flavour. Serve warm with egg fried rice or noodles.