Restaurant-Style Veg Manchurian Recipe – Easy Indo-Chinese Delight

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Veg Manchurian Recipe – Easy Indo-Chinese Delight

Hey everyone! If you’re anything like me, you love a good Indo-Chinese takeout. But honestly, sometimes you just want to stay in, put your feet up, and enjoy something equally delicious without the delivery fees, right? Well, this Veg Manchurian recipe is exactly that – a restaurant-quality dish you can whip up in your own kitchen! I first made this when I was craving my favorite Manchurian but didn’t want to step out in the rain, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Veg Manchurian isn’t just tasty; it’s surprisingly easy to make! It’s packed with crunchy veggies in a flavorful, tangy, and slightly sweet sauce. Plus, it’s a fantastic way to get some extra vegetables into your diet. It’s perfect as a starter, a side dish, or even a light meal with some fried rice or noodles. Trust me, once you try this, you’ll ditch the takeout menus!

Ingredients

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

• 2 tbsp oil
• 1 large onion, cubed
• 1 carrot, cut into thin discs
• 8-10 french beans, cut into 1-inch pieces
• 8 baby corns, sliced into discs
• 1 green capsicum, cubed
• 2 tbsp spring onion greens, chopped
• 2 dry red chilies
• 0.25 tsp red chili powder (adjust to your spice preference!)
• 1.5 tsp crushed garlic
• 1.5 tsp soy sauce
• 1 tsp brown sugar
• 1 tbsp tomato ketchup
• 2 tbsp tomato puree
• 1 tbsp cornflour
• 1 cup water
• 2 cups vegetable stock
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing. First, the soy sauce is key for that authentic umami flavor. Don’t skimp on quality here! Next, cornflour is essential for thickening the sauce and giving it that lovely glossy texture you get in restaurants.

The balance of flavors is also super important. We’ve got the sweetness from the sugar and ketchup, the tang from the tomato puree, and the spice from the chilies and chili powder. Feel free to adjust these to your liking – that’s the beauty of cooking! Using vegetable stock instead of just water adds a lovely depth of flavour too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium-high heat. Add the cubed onion and sauté for about 3 minutes, until it becomes translucent and softened.
2. Now, add the carrots, french beans, baby corn, and capsicum to the pan. Sprinkle in a pinch of salt and sauté for another 3-4 minutes, until the vegetables are slightly tender but still have a nice crunch. We don’t want them mushy!
3. While the veggies are cooking, let’s make the sauce. In a bowl, combine the dry red chilies, red chili powder, crushed garlic, soy sauce, brown sugar, tomato ketchup, tomato puree, cornflour, and 1 cup of water. Whisk everything together until the cornflour is fully dissolved – no lumps allowed!
4. Pour the sauce into the pan with the vegetables. Give it a good stir to coat everything evenly.
5. Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the sauce has thickened.
6. If the sauce is too thick, add a little extra vegetable stock or water to reach your desired consistency. Season with pepper to taste.
7. Finally, garnish with the chopped spring onion greens and serve hot!

Expert Tips

• Prep is key: Chop all your vegetables before you start cooking. This makes the whole process much smoother.
• Don’t overcrowd the pan: If you’re making a large batch, cook the vegetables in batches to ensure they cook evenly.
• Taste as you go: Adjust the seasoning to your liking. Everyone’s palate is different!
• High heat is your friend: A hot pan helps the vegetables stay crisp and the sauce thicken quickly.

Variations

• My friend Priya loves adding paneer (Indian cheese) to her Manchurian for extra protein. Just cube some paneer and add it along with the vegetables.
• For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili to the sauce.
• My family loves adding mushrooms – they soak up all the lovely sauce!

Vegan Adaptation

This recipe is easily made vegan! Just ensure your soy sauce doesn’t contain any animal products (some brands add fish sauce). Everything else is naturally plant-based.

Gluten-Free Adaptation

Need a gluten-free version? Simply use gluten-free soy sauce (tamari is a great option) and gluten-free cornflour. That’s it!

Spice Level Adjustment

• Mild: Reduce the red chili powder to ⅛ tsp and omit the dry red chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra ¼ tsp of red chili powder and include 3-4 dry red chilies.

Festival Adaptations

Veg Manchurian is a huge hit at parties! It’s a fantastic starter that’s always a crowd-pleaser. You can even make individual portions in small bowls for a more elegant presentation.

Serving Suggestions

Serve this Veg Manchurian hot with:

• Fried rice
• Hakka noodles
• Chili garlic noodles
• As a standalone appetizer

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon cooling, so you might need to add a splash of water when reheating.

FAQs

What is the secret to restaurant-style Veg Manchurian?

The secret lies in the balance of flavors and the glossy texture of the sauce, achieved with cornflour. Don’t be afraid to experiment with the seasoning until it tastes just right!

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw and drain the frozen vegetables before adding them to the pan. They might release a bit more water, so you might need to cook them for a slightly longer time.

How can I adjust the sweetness in the sauce?

If you prefer a less sweet sauce, reduce the amount of brown sugar and ketchup. You can also add a squeeze of lemon juice for extra tang.

What is the best way to prevent the sauce from becoming too watery?

Make sure the cornflour is fully dissolved in the water before adding it to the pan. Also, don’t add too much water at once. You can always add more, but you can’t take it away!

Can this be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to cook the vegetables and combine everything just before serving to maintain their crispness.