Gobi-manchurian Recipe
Vegetables, soy sauce, garlic, ginger. Gobi-Manchurian is an Indian-Chinese dish made by chopped and deep-frying cauliflower, paneer, chicken, then sautéing them in an aromatic sauce flavored with soy sauce.
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Ingredients
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Batter & Coating
Main
Sauce & Stir-Fry
Garnish
Method
Batter & Frying Cauliflower
Prep cauliflower
Wash and dry the cauliflower. Cut into medium bite-size florets and pat dry so the batter adheres.
Make batter
In a bowl whisk together all-purpose flour, cornstarch, rice flour, baking powder, salt, black pepper and garlic powder. Add cold water 1 tablespoon at a time and mix to form a thick, slightly lumpy batter that coats the back of a spoon. Batter should be thicker than pancake batter but still pourable; adjust with up to 1 more tablespoon water if too thick.
Heat oil
In a deep pot or wok, heat 1.5–2 cups vegetable oil over medium-high heat to about 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.
Coat and fry
Working in batches (do not overcrowd), dip cauliflower florets into the batter, letting excess drip off, then carefully lower into hot oil. Fry until crisp and golden, 3–5 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm and repeat until all florets are fried.
Sauce & Tossing
Prepare aromatics
Reserve 1 tablespoon of the sliced spring onion whites for the sauce. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering.
Sauté aromatics
Add minced garlic, minced ginger, sliced green chilies and the reserved spring onion whites. Stir-fry for 30–45 seconds until fragrant but not browned.
Build sauce
Add light soy sauce, dark soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt and white pepper to the pan. Stir to combine and let the mixture bubble for about 20 seconds.
Make slurry
Mix 1 teaspoon cornstarch with 1/4 cup hot water until smooth to make a slurry. Pour the slurry into the sauce and stir continuously; the sauce will thicken in 30–60 seconds to a glossy coating consistency. Taste and adjust seasoning (more soy for salt, a pinch more sugar if too sharp).
Toss with cauliflower
Add the fried cauliflower to the wok and gently toss to coat every piece with the sauce. Stir only enough to keep the batter intact — a few deliberate folds rather than constant stirring. Heat for 30–60 seconds so the cauliflower re-warms and the sauce clings.
Finish
Add sliced spring onion greens and toss once. Sprinkle sesame seeds if using. Transfer immediately to a serving plate so the crisp exterior remains as long as possible.