Gobi Manchurian belongs to a group of dishes that are a hybrid of Chinese and Indian cuisine, originating in Chinese restaurants that popped up in India that then tailored Chinese cuisine to a more Indian clientele.
Often characterized by a deep-fried protein like chicken, fish, or mutton being tossed and lightly cooked in a saucy broth, so-called Manchurian dishes are fantastically flavorful and delicious when paired with cooked rice.
The process for making gobi Manchurian is three-fold: The cauliflower is steamed until knife-tender, fried until crispy and golden, then coated in sauce. There are two main types of gobi Manchurian: dry and crispy, or served in gravy. This version walks the line: It’s got sauce, but not drowning in it.
Traditional gobi Manchurian recipes call for a batter made with maida, a type of wheat flour, and cornstarch. To make this version friendly for gluten-free folks, we’ve eliminated the wheat flour and gone with a cornstarch-only slurry as the batter. If you are sensitive to gluten and avoiding it altogether, please swap out soy sauce for tamari!
When frying, take care to drop in the cauliflower slowly and as close to the surface of the oil as possible with your hands, which will provide greater control over accidental oil splatters and prevent spills and burns.
Once you've made a batch, drop us a comment down below and let us know how you liked it!
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- Yields:
- 4 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 15 mins
Ingredients
Cauliflower
- 6 c.
cauliflower florets (from about 1 small cauliflower)
- 3
cloves garlic, grated
- 1 tbsp.
finely grated peeled ginger
- 1/2 tsp.
cayenne pepper
Sauce and Assembly
- 1 tbsp.
neutral oil, plus more for frying
- 1
small red onion, chopped
- 1
bell pepper, seeds and stem removed, chopped
- 2
green chiles, finely chopped
- 2
scallions, cut into 1" pieces, plus more for serving
- 6
cloves garlic, chopped
- 1 tsp.
finely chopped peeled ginger
- 1/2 tsp.
freshly ground black pepper
- 1/4 c.
ketchup
- 2 tbsp.
soy sauce or tamari
- 1 tbsp.
rice wine vinegar
- 1 tbsp.
sriracha
- 2 tsp.
granulated sugar
- 1/4 tsp.
ground white pepper
- 1/4 tsp.
- 1 1/4 c.
cornstarch
- 2/3 c.
water
- 1 tsp.
kosher salt
Directions
Cauliflower
- Step 1In a large pot filled with 1" water, place cauliflower in a steamer basket and steam, covered, until knife-tender, 8 to 10 minutes. Transfer cauliflower to a plate, let cool, and pat dry.
- Step 2Toss cauliflower with garlic, ginger, and cayenne to combine; set aside until ready to use.
Sauce and Assembly
- Step 1In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, bell pepper, chiles, scallions, garlic, ginger, and black pepper. Cook, stirring frequently, until onions begin to soften, about 5 minutes. Add ketchup, soy sauce, vinegar, sriracha, granulated sugar, and white pepper and stir to combine. Remove from heat and stir in MSG.
- Step 2Into another large pot fitted with a deep-fry thermometer, pour oil to a depth of 2". Heat over medium heat until thermometer registers 350°. In a large bowl, stir cornstarch, water, and salt until a thick slurry forms. Working in batches and using clean hands, thoroughly coat cauliflower in slurry, then shake off excess before carefully lowering into oil, one piece at a time. Fry, stirring occasionally, until deeply golden, about 8 minutes. Transfer to skillet with sauce and repeat with remaining cauliflower.
- Step 3Toss cauliflower to fully coat in sauce. Sprinkle with more scallions before serving.
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