Gobi Manchurian is the dish that best explains Indian-Chinese cooking to a newcomer: florets of cauliflower (gobi) fried to a crisp, then tossed in a glossy, garlicky soy-and-chilli sauce that is equal parts street stall and Sunday indulgence. The whole Manchurian family was created within India's Chinese community and is credited to chef Nelson Wang in 1970s Mumbai — and despite the name, it has nothing to do with Manchuria. It is fusion in the truest sense: made for Indian tables by Indian-Chinese cooks, and gone before the plate has a chance to cool.
At a glance
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 4
Ingredients
- 1 medium cauliflower, cut into bite-size florets
- 1/2 cup all-purpose flour
- 1/4 cup cornflour
- 1 tsp Kashmiri chilli powder
- 1/2 tsp salt, plus more to taste
- Water, as needed
- Oil, for deep-frying
- 2 tbsp oil (for the sauce)
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 green chilli, finely chopped
- 1 small onion, diced
- 1/2 capsicum, diced
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp red chilli sauce, optional
- 1 tsp vinegar
- 1 tsp cornflour mixed with 3 tbsp water
- 2 spring onions, sliced, to finish
Method
- Whisk the flour, cornflour, chilli powder and salt with enough water to make a thick, smooth batter that clings to a spoon.
- Dip the cauliflower florets in the batter and deep-fry in batches at 180°C until golden and crisp, 4-5 minutes per batch. Drain on paper.
- Heat the 2 tbsp oil in a wok over high heat. Add the ginger, garlic, green chilli and onion, and stir-fry until fragrant and just turning golden, about 1 minute.
- Add the capsicum and toss for 30 seconds — it should stay bright and snappy.
- Add the soy sauce, ketchup, chilli sauce (if using), vinegar and the cornflour slurry. Bubble for a few seconds until the sauce turns glossy and clings to the spoon.
- Fold in the fried cauliflower and toss until every floret is coated. Finish with the spring onions and serve at once.
Sources
Music to cook to
Gobi Manchurian wants a playful, city-night fusion set. We cook it to something with a little swagger — the tempo of a late kitchen that has stopped taking itself seriously. Listen to the paired playlist
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