Indo-Chinese · serves 2

Gobi Manchurian

Cauliflower that disappears faster than anything else on the table.

40 min A proper cook Vegetarian

Ingredients

  • 1 cauliflower, florets
  • 1/2 cup cornflour
  • 1/4 cup maida
  • 8 garlic cloves
  • 1 inch ginger
  • 1 capsicum, 1 onion, in squares
  • 3 tbsp soy sauce
  • 2 tbsp chilli sauce
  • 1 tbsp vinegar
  • Oil to fry

Method

  1. Blanch the florets in salted water for 3 minutes, drain and dry completely.
  2. Batter of cornflour, maida, salt, pepper and water — thick enough to coat.
  3. Fry till golden and crisp. For extra crunch, fry a second time on high for 30 seconds.
  4. Wok: garlic, ginger, then onion and capsicum on high, 2 minutes.
  5. Sauces plus a splash of water, bubble hard.
  6. Toss the gobi in right before serving. Spring onion on top.

Questions people ask about Gobi Manchurian

How long does Gobi Manchurian take?

About 40 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of soy sauce in Gobi Manchurian?

Use tamari if you need it gluten-free. Dark soy is saltier, so use less.

Can I make Gobi Manchurian ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Gobi Manchurian vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Gobi Manchurian?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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