Restaurant-Style Gobi Manchurian Recipe – Cauliflower in Spicy Sauce

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Gobi Manchurian Recipe – Cauliflower in Spicy Sauce

Introduction

Okay, let’s be real – Gobi Manchurian is that dish, right? The one you always order when you’re getting Indo-Chinese takeout. Crispy, spicy, tangy… it’s just pure comfort food. I remember the first time I tried to make it at home, it was a bit of a disaster! But after a lot of experimenting, I’ve finally nailed a recipe that tastes just as good (if not better!) than what you’d get at a restaurant. And I’m so excited to share it with you. This recipe is perfect for a weeknight dinner or a party appetizer – it’s always a crowd-pleaser.

Why You’ll Love This Recipe

This Gobi Manchurian recipe is a winner for so many reasons! It’s surprisingly easy to make, even if you’re not a seasoned chef. The cauliflower gets incredibly crispy, and the sauce is a perfect balance of sweet, sour, and spicy. Plus, it’s a fantastic way to sneak in some veggies! Honestly, who can resist that vibrant, flavorful sauce coating tender-crisp cauliflower?

Ingredients

Here’s what you’ll need to create this magic:

• 1/2 medium cauliflower, cut into florets
• Oil for deep frying
• 5 Tbsp all-purpose flour (approx. 60g)
• 3 Tbsp corn starch (approx. 30g)
• 1/4 tsp salt (approx. 1.5g)
• 1/4 tsp black pepper (approx. 0.5g)
• 1/4 cup + 2 Tbsp water (approx. 80ml)
• 1 medium onion, finely chopped
• Green Chilies to taste, finely chopped
• 3 Garlic cloves, minced
• 2 Tbsp Ketchup
• 2 Tbsp Red Chili Sauce
• 4 tsp Soy Sauce
• 2 tsp White Vinegar
• 4 Tbsp Water (approx. 60ml)
• 2 tsp Corn Starch (approx. 10g)
• 2 Green Onions, chopped for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Cornstarch is key here. We’re using it in both the batter and the sauce. In the batter, it gives the cauliflower that extra-crispy coating. In the sauce, it thickens everything up beautifully.

Don’t be shy with the green chilies if you like it spicy! And speaking of spice, red chili sauce brands vary a lot in heat. I usually use a medium-heat sauce, but feel free to adjust to your preference. My grandma always used a slightly sweeter chili sauce, which gave her Gobi Manchurian a unique flavor. You can experiment with different types to find your perfect balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a medium non-stick pan for deep frying. You want enough oil so the cauliflower can swim a bit.
2. While the oil heats up, sauté chopped onions, green chilies, and garlic until golden brown. This is where the flavor base starts to build, so don’t rush it!
3. Add ketchup and red chili sauce, cooking until the oil starts to separate from the mixture. This usually takes a few minutes. You’ll see the sauce becoming richer and more fragrant.
4. Stir in soy sauce and vinegar, mixing thoroughly. This is where the magic happens – the sweet, sour, and savory flavors come together.
5. Create a corn starch slurry with 4 Tbsp water and add to the sauce. Cook for 2 minutes, stirring constantly, until the sauce thickens.
6. Now, let’s make the batter. In a separate bowl, combine flour, corn starch, salt, pepper, and 1/4 cup + 2 Tbsp water until smooth. It should be a nice, coating consistency.
7. Coat cauliflower florets in batter, making sure they’re evenly covered.
8. Carefully deep fry the battered cauliflower until golden brown and crispy. Work in batches to avoid overcrowding the pan.
9. Toss the fried cauliflower in the prepared sauce until fully coated. Make sure every floret is glistening with that delicious sauce!
10. Garnish with chopped green onions and serve immediately.

Expert Tips

• Don’t overcrowd the pan when frying the cauliflower. This will lower the oil temperature and result in soggy florets.
• For extra crispy cauliflower, double fry it! Fry once at a lower temperature, then again at a higher temperature for a shorter time.
• Taste the sauce and adjust the seasonings as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your soy sauce and chili sauce are vegan-friendly.
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend. A 1:1 blend works best.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chilies and red chili sauce. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Festival Adaptations: This is a fantastic starter for celebrations like Diwali or New Year’s Eve. It’s always a hit with guests!

Serving Suggestions

Gobi Manchurian is amazing on its own as an appetizer. But it also pairs beautifully with fried rice or noodles for a complete meal. My family loves to serve it with a side of mint chutney for an extra burst of freshness.

Storage Instructions

Honestly, Gobi Manchurian is best enjoyed fresh. The cauliflower tends to lose its crispness over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to try and restore some of the crispness.

FAQs

What is Gobi Manchurian?

Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets coated in a spicy, tangy sauce. “Gobi” means cauliflower in Hindi, and “Manchurian” refers to the style of sauce, which is inspired by Manchurian cuisine.

Can I bake the cauliflower instead of frying?

You can! While it won’t be quite as crispy, baking is a healthier option. Toss the battered cauliflower with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

What type of chili sauce is best for Gobi Manchurian?

That’s up to you! Schezwan sauce is a popular choice, but any medium-heat chili sauce will work. Experiment to find your favorite.

How can I adjust the sweetness of the sauce?

Add a little more ketchup for extra sweetness, or a squeeze of lemon juice for a more tart flavor.

Can I make the sauce ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just give it a good stir before using.