If you’re a fan of Indo-Chinese fusion, you already know that gobi Manchurian is the superstar of the street food world. But this isn’t your basic dry appetizer version. This is the gravy style gobi Manchurian—the kind you scoop up with fried rice or enjoy over noodles, with bell peppers adding color and crunch to every bite. This dish is a warm, saucy, and utterly comforting meal, perfect for family dinners or satisfying your takeout cravings at home. If you’ve been looking for a cozy weeknight meal that’s both exciting and veggie-loaded, this is it.
You’ll also find this recipe especially helpful if you’re curious about how to make gobi Manchurian from scratch and want a gravy-based version instead of the more common dry Manchurian recipe. Whether you're new to easy veg recipes or you're already experimenting with variations like mushroom Manchurian or cabbage Manchurian recipe, this gobi version is a must-try!
Gobi Manchurian Gravy with Bell Peppers
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Chinese, Indonesian
Wok or deep pan For stir-frying and simmering the gravy. A heavy-bottomed kadai works well too.
Mixing bowls You’ll need at least two—one for the batter and another for the cauliflower.
Tongs or slotted spoon Useful for frying the cauliflower.
Whisk For mixing the batter until smooth.
Knife and chopping board For prepping all the veggies and aromatics.
Deep Frying Pan or Pot You can use a regular frying pan with enough depth. Air-frying or baking is also possible, but for that restaurant-like texture, deep-frying works best.
For the Fried Gobi (Cauliflower)
- 1 medium head of cauliflower about 2.5–3 cups of florets, cut into bite-sized pieces
- 1/2 cup all-purpose flour maida
- 1/4 cup cornflour cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- Salt to taste
- Water as needed to make a thick batter
- Oil for deep frying
For the Manchurian Gravy
- 2 tablespoons oil use the leftover frying oil or fresh
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies finely sliced
- 1/4 cup chopped spring onions white part
- 1 small red onion chopped
- 1/2 cup chopped bell peppers mix of red, yellow, and green
- 2 tablespoons soy sauce preferably dark soy
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar white or rice vinegar
- 1 teaspoon sugar
- 1 teaspoon black pepper
- Salt to taste
- 1 cup water or vegetable stock
- 1 tablespoon cornflour mixed in 2 tablespoons water slurry for thickening
- Spring onion greens for garnish
Step 1: Prep the Cauliflower
Start by washing the cauliflower florets and blanching them in hot water for 3–4 minutes. This softens them slightly and helps them fry evenly. Drain and pat dry with a clean kitchen towel.
Step 2: Make the Batter
In a bowl, mix all-purpose flour, cornflour, ginger-garlic paste, black pepper, and salt. Gradually add water while whisking to form a thick, lump-free batter—something that coats the back of a spoon but isn’t runny.
Step 3: Fry the Gobi
Heat oil in a deep pan over medium heat. Dip each cauliflower floret into the batter, shake off the excess, and deep-fry in batches. Fry until they’re golden brown and crispy. Drain on paper towels to remove excess oil.
Note: If you want a healthier version, you can air-fry or bake the battered cauliflower at 400°F (200°C) for about 20 minutes, flipping halfway through.
Step 4: Stir-Fry the Aromatics
In a wok, heat 2 tablespoons oil. Add chopped garlic, ginger, and green chilies. Sauté for a few seconds until aromatic. Add the chopped spring onion whites, red onion, and bell peppers. Stir-fry for 2–3 minutes—keep the veggies crisp, not mushy.
Step 5: Build the Gravy
Now add soy sauce, chili sauce, ketchup, vinegar, sugar, pepper, and salt. Stir everything well on medium heat. Add 1 cup of water or veggie stock and bring to a boil.
Step 6: Thicken the Sauce
Mix 1 tablespoon of cornflour with 2 tablespoons of water to form a slurry. Add it to the simmering gravy while stirring continuously. The sauce should thicken and become glossy.
Step 7: Combine and Serve
Once the gravy has thickened, add the fried cauliflower to the wok. Toss gently to coat every floret in the sauce without breaking them. Simmer for 2–3 minutes so the gobi absorbs some of that delicious flavor.
Turn off the heat, garnish with spring onion greens, and serve hot.
Pairings
This gobi Manchurian gravy is incredibly versatile and goes with a bunch of sides:
- Fried Rice: Classic combo. Try it with vegetable or egg fried rice for a full Indo-Chinese meal.
- Hakka Noodles: The saucy gravy clings beautifully to the noodles.
- Jeera Rice or Plain Steamed Rice: If you're looking to keep it simple, this works surprisingly well.
- Garlic Naan or Butter Roti: An Indian twist to your Chinese-style dish? Absolutely.
- Spring Rolls or Veg Momos: Add these to the table and make it a fun fusion platter.
For drinks, pair it with chilled lemon soda or a ginger-based iced tea to balance the spice and umami.
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes, but make sure to thaw and pat it dry completely before battering and frying. Excess moisture will make the oil splatter and reduce crispiness.
2. Can I make this with other vegetables?
Absolutely! You can swap gobi for patta gobi (cabbage), mushrooms (for a mushroom Manchurian), or even mixed veggies. The gravy base remains the same and works for any variation of Manchurian recipe vegetarian style.
3. What's the difference between dry and gravy Manchurian?
Dry Manchurian recipe is more like an appetizer with a sticky coating, while the Manchurian gravy version includes a sauce base meant to be eaten with rice or noodles.
4. Which type of cauliflower works best?
Use fresh, tightly packed cauliflower heads. Avoid ones with dark spots. Medium to small florets fry more evenly and absorb the sauce better.
5. How do I store leftovers?
Store the gobi Manchurian gravy in an airtight container in the fridge for up to 2 days. Reheat on the stove; add a splash of water if it thickens too much. Note that the cauliflower may lose some crispiness after refrigeration.
