Cauliflower Manchurian

Ingredients

• 100 gCauliflower
• 20 gDiced capsicum
• 50 gDiced onion
• 10 gChopped ginger
• 10 gChopped garlic
• 5 gChopped green chilli
• 20 mlVegetable stock
• 10 mlSoy sauce
• 10 gChopped coriander
• 10 gChopped spring onion
• To tasteSalt
• A dashVinegar
• As requiredCrushed pepper
• 10 mlCornstarch
• To fryOil
• 10 gCornflour
• 1Beaten egg
• 20 gPlain flour
• 10 gGinger-garlic paste
• To tasteSalt
• To fryOil

Instructions

1. 1

   Make the batter

   Mix the cornflour, beaten egg, plain flour, ginger-garlic paste, salt and water into a batter. Dip the cauliflower in it, then deep-fry until golden brown.

2. 2

   Cook the sauce

   Heat oil and add the chopped ginger, garlic and green chilli; sauté well. Add the diced onion and capsicum, followed by the soy sauce and vinegar, and cook over a low heat. Pour in the vegetable stock, bring it to the boil and season with salt. Stir in the cornstarch and coriander, then add the fried cauliflower and simmer. Serve garnished with chopped spring onion and carrots.

What is cauliflower Manchurian?

Cauliflower Manchurian is an Indo-Chinese-style dish of battered cauliflower tossed in a savoury, tangy sauce. Manchurian dishes are associated with Indian Chinese cooking, which brings Chinese-inspired techniques and flavours together with ingredients and tastes popular in India.

Here, the cauliflower is fried separately before being simmered briefly with soy, vinegar, aromatics and vegetables. That order gives the florets a chance to brown before they meet the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 7g protein, 25g carbs, 11g fat.

The plain flour, cornflour and batter provide most of the carbohydrates, while the frying oil and egg contribute much of the fat. The egg also supplies some protein, with smaller amounts from the vegetables and other ingredients. Serve with rice and a protein-rich dish, adjusting the rice portion to suit the rest of the meal.

The batter and cauliflower

Batter: The cornflour, plain flour and egg make a coating that clings to the cauliflower, while ginger-garlic paste seasons it from within. Add the water mentioned in the method gradually, mixing until the batter can coat the florets.

Cauliflower: Keep the pieces fairly similar in size so they cook at a similar pace. Dip each piece into the batter and let excess drip off before frying.

Frying for a crisp coating

Oil: Heat enough oil for deep-frying, taking care not to fill the pan too high. Fry the battered cauliflower until golden brown, working in batches if needed to avoid crowding.

Doneness: Look for an evenly coloured coating and a tender centre. Drain the fried pieces before adding them to the sauce.

Building the sauce

Aromatics: Sauté the ginger, garlic and green chilli first to flavour the oil, then add the onion and capsicum. Keep the heat low when adding soy sauce and vinegar, as directed.

Thickening: Bring the vegetable stock to the boil before stirring in the cornstarch and coriander. The sauce should coat the cauliflower; add the fried pieces only once it is ready.

Keeping the coating crisp

The fried cauliflower softens as it sits in the sauce, so add it near the end and simmer only briefly. Serve straight away for the best contrast between the coating and the glossy sauce.

If you prefer a softer, more saucy finish, let the cauliflower simmer a little longer, as the method directs. Scatter over the spring onion and carrots at serving time.

Serving ideas

Serve it hot as a starter or alongside steamed rice. It also works as part of a larger meal with noodles or other vegetable dishes.

For a more substantial plate, add a source of protein such as tofu or serve it with a protein-rich main. Keep any extra sauce on the side if you want the coating to stay crisp for longer.

Recipe notes & tips

• Cut the cauliflower into similar-sized florets so they fry evenly.
• Mix the batter just until smooth enough to coat the cauliflower.
• Let excess batter drip off each floret before it goes into the hot oil.
• Fry in batches if necessary so the cauliflower can brown rather than crowd together.
• Stir the cornstarch into the sauce thoroughly to avoid lumps.
• Add the fried cauliflower shortly before serving to preserve more of its crispness.

Variations

• More chilli: Increase the green chilli for a hotter sauce.
• Extra vegetables: Add more capsicum or onion when the recipe calls for them.
• Tofu pairing: Serve alongside crisp tofu for a more filling meal.
• Rice bowl: Spoon the Manchurian over steamed rice and serve immediately.
• Softer coating: Simmer the fried cauliflower in the sauce for longer for a less crisp finish.

Common mistakes to avoid

• Uneven florets: Cut them to a similar size so they cook at roughly the same rate.
• Crowded frying: Fry in batches so the pieces have room to turn golden.
• Thick batter clumps: Mix the batter evenly and let excess coating drip off.
• Lumpy sauce: Stir the cornstarch into the liquid thoroughly as you add it.
• Soggy coating: Add the cauliflower at the end and serve as soon as it has simmered.
• Overcooked aromatics: Keep the heat low after adding soy sauce and vinegar, as directed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until piping hot; the coating will be softer after storage and reheating.

Frequently asked questions