Gobi Manchurian Recipe

Ingredients

• 454 g (1 pound)cauliflower, cut into evenly sized 2.5–5 cm florets
• 30 ml (2 tablespoons)cornflour
• 60 ml (4 tablespoons)plain flour (or cassava flour for the low-carb option)
• 80 ml (⅓ cup)water
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 45 ml (3 tablespoons)oil
• 30 ml (2 tablespoons)chilli garlic sauce
• 30 ml (2 tablespoons)low-sodium soy sauce
• 30 ml (2 tablespoons)ketchup
• 15 ml (1 tablespoon)vinegar
• 10 ml (2 teaspoons)sugar (optional)
• 15 ml (1 tablespoon)oil
• 1 smallgreen chilli, sliced (optional)
• 15 ml (1 tablespoon)garlic, minced
• 15 ml (1 tablespoon)ginger paste
• 120 ml (½ cup)spring onions, white parts chopped
• 60 ml (¼ cup)spring onion greens, finely chopped
• 120 ml (½ cup)water

Instructions

1. 1

   Steam the cauliflower

   For an Instant Pot, add 240 ml (1 cup) water to the insert and set in the trivet. Put the florets in a steamer basket on top, close the lid and set the pressure release valve to sealing. Steam for 0 minutes, then use quick release; remove the florets and leave them to cool. For the hob method, bring 1.4 litres (6 cups) water to the boil in a large pot, add the florets for 2 minutes, then lift them out, drain well and leave to cool.

2. 2

   Mix the batter

   In a medium bowl, combine the cornflour, plain flour, salt and pepper. Add the 80 ml water gradually, mixing until you have a batter that is not runny.

3. 3

   Coat the florets

   Add the steamed cauliflower to the batter and gently turn the florets until coated.

4. 4

   Heat the oil

   Warm the oil in a non-stick frying pan over a medium heat. Add the battered cauliflower in batches, keeping the pan uncrowded; the recipe uses about half the florets at a time.

5. 5

   Fry until golden

   Cook each batch for 6–8 minutes, turning the florets halfway through as they begin to turn golden brown. Transfer them with a slotted spatula to a paper-towel-lined plate. Pan-fry the remaining cauliflower, adding another 15 ml (1 tablespoon) oil if needed, then set it aside.

6. 6

   Cook the aromatics

   In the same pan, add the chopped white spring onion, ginger, garlic and green chilli. Cook over a medium heat for 3 minutes, then stir in the chilli garlic sauce, soy sauce and ketchup and cook for 1 minute. Add the vinegar and sugar, if using, and mix well.

7. 7

   Thicken the sauce

   Pour in the 120 ml water and cook for 3–4 minutes, until the sauce reaches a gentle simmer and starts to thicken.

8. 8

   Toss and garnish

   Add the pan-fried cauliflower and gently mix so the florets are evenly coated. Cook for 1 more minute, turn off the heat, scatter over the spring onion greens and serve hot.

What is Gobi Manchurian?

Gobi means cauliflower, and Gobi Manchurian is an Indo-Chinese dish in which battered cauliflower is coated in a bold, savoury sauce. Indo-Chinese cooking brings Chinese-inspired techniques and flavours together with ingredients and tastes popular in India.

Here, the florets are steamed before being pan-fried rather than deep-fried, then finished with soy, chilli garlic sauce, ketchup and vinegar. That combination gives the dish a balance of salty, spicy and tangy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 4g protein, 23g carbs, 14g fat.

The cauliflower and flours provide most of the carbohydrates, while the oil supplies much of the fat. There is some protein from the flour and soy sauce, but this is mainly a vegetable dish; serve it with a protein-rich side and rice or another grain for a more rounded plate.

Choose your steaming method

Instant Pot: the recipe steams the florets for 0 minutes under pressure, followed by a quick release. This is a short pressure-cooking setting, so remove the cauliflower promptly once the pot releases.

Hob: boiling the florets for 2 minutes is the alternative. Drain them carefully and let them cool before coating so excess water does not loosen the batter.

Get the batter consistency right

Flour mix: cornflour and plain flour form the coating. Add the 80 ml water little by little, stopping when the batter clings to the cauliflower without running off.

Gentle coating: fold the florets through the batter rather than stirring vigorously. This helps keep the cauliflower in pieces and gives the coating a more even finish.

Fry in batches

Batch size: cook about half the cauliflower at a time, as specified in the method. Space in the pan makes it easier to turn the florets and helps them brown rather than crowd together.

Turning: fry for 6–8 minutes, turning halfway through. Move each batch to a paper-towel-lined plate once the coating is golden.

Build the Manchurian sauce

Aromatics: give the white spring onion, ginger, garlic and optional green chilli 3 minutes over medium heat before adding the sauces. This lets their flavours mingle in the pan.

Sauce base: stir in the chilli garlic sauce, soy sauce and ketchup, then add vinegar and optional sugar. Simmer with the water for 3–4 minutes, until the sauce begins to thicken.

Coat and serve promptly

Final toss: add the cauliflower only after the sauce has thickened, then cook for 1 minute while gently turning the florets. This gives them a coating of sauce while helping the batter keep some of its texture.

To serve: scatter over the green spring onion tops and bring the dish to the table hot. It works as a starter or alongside rice and other Indo-Chinese dishes.

Recipe notes & tips

• Cut the cauliflower into similarly sized florets so they steam and fry at a similar rate.
• Add the batter water gradually; you may not need to use all of it to reach a coating consistency.
• Let the steamed cauliflower cool and drain well before dipping it in batter.
• Keep the pan to half full, and fry in batches as directed.
• Taste the sauce before adding the optional sugar, as the ketchup and chilli garlic sauce already contribute flavour.
• Serve straight after tossing so the coating does not sit in the sauce for too long.

Variations

• Use cassava flour: replace the plain flour with cassava flour as suggested for the low-carb option.
• Adjust the heat: leave out the optional green chilli for a milder result.
• Skip the sugar: omit it for a less sweet sauce.
• Add more spring onion: use extra green tops as a fresh garnish.
• Make it tangier: add vinegar carefully to taste while mixing the sauce.

Common mistakes to avoid

• Runny batter: add the water gradually and stop when it coats the cauliflower rather than flowing off.
• Wet florets: drain the steamed cauliflower well and let it cool before battering.
• Crowded pan: fry in batches so the florets can brown and turn evenly.
• Uneven browning: turn the florets halfway through their 6–8 minutes of frying.
• Overcooked cauliflower: stick to the 2-minute hob steam or the 0-minute Instant Pot setting, then remove it promptly.
• Soggy coating: add the cauliflower only after the sauce has thickened, and toss it for just 1 minute.

How to store

For the best texture, serve Gobi Manchurian immediately. If you have leftovers, refrigerate them in a covered container for up to 3 days; reheat in a frying pan until hot, knowing the coating may soften. Avoid leaving the cauliflower sitting in the sauce before storing.

Frequently asked questions