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Gobi Manchurian: learn to make this extremely popular, restaurant-style and delicious gobi (cauliflower Manchurian) recipe that’s sauteed in sweet-spicy Chinese sauce. Made using cauliflower rice vegetarian meatballs.
Post By: Molly Kumar
Happy Friday Folks and I’m making your Friday’s, even more, tastier and cozy with this Easy Gobi Manchurian recipe.
If seriously, I had the option of adding a drumroll after that name, I would as this recipe deserves all that love.
It’s a perfect Indian-Chinese fusion cuisine and I’ve lots of tricks listed below to make them Perfect Everytime
This recipe has been pending for so long that it’s become a joke within our friends that they’d rather eat it at our place than get the recipe 😉 So Yes, this post was looooooong due!Gobi Manchurian or also known as Vegetarian Manchurian or Cauliflower Meatballs is extremely popular and most ordered dish in any Indo-Chinese restaurant.
Dumpling / Kofta /Meatballs: made using veggies, flour (I’m using GF option) and few other ingredients.
Saucy Gravy: a mixture of dark soy sauce (tamari for GF), vinegar, ketchup, hot sauce, and few other seasonings.
The pictures above are of the ingredients needed for both the Kofta/Dumping (forgot to add carrot while taking the picture) and the ingredients for the Gravy.
I like to keep the gravy slightly on the saucier/less watery side, however, if you like thin sauce, add more water.
1- You NEED to either use a food processor or hand-held grater to grate the cauliflowers into rice-like consistency.
2- For the PERFECT kofta, you NEED to remove any excess water from the grated cauliflower by pressing it with hands or using a kitchen cloth, etc.
3- You DO-NOT add a lot of flour to make the kofta/meatballs. If you do, the kofta will become hard and dry inside.
4- Once the cauliflower is grated, don’t leave it outside for long as it will start turning soggy and become extremely watery.
5- If you don’t get fresh cauliflower, you can make them using FROZEN Cauliflower Florets or Cauliflower rice too. Simply remove excess water and follow the process after the grating option.
If you Follow the Tricks above, the Gobi Manchurian kofta/meatballs come out Perfect every time and they DO-NOT Burst while frying.
1- Your gravy should be ready once you are done frying the kofta (this is MOST Important).
2- You can store the kofta/meatballs in an air-tight container in fridge after they are COMPLETELY Cold (hot/semi-cold kofta will turn soggy).
3- If you are using the stored kofta later, slightly fry them to make them crispy again. DO-NOT Microwave them.
Because of all these tricks/tips, my Manchurian recipe is extremely sought after by friends.
We have had so many (it’s almost countless now) Manchurian dishes outside but THIS Recipe beats them all! (I’m not saying because its mine, you got to try it to believe it).
It’s light, super easy and you do-not need any fancy ingredients to make this Restaurant Style Gobi Manchurian recipe at home.
Infact, it’s almost imperative now that whenever this gets cooked, we have to have extra for next day. We have literally eaten it straight out of the fridge and loved it.
Oh and lastly, I usually serve it with steamed rice but it goes great with Chowmein / Noodles or even dinner rolls.
Tried Our Recipe – AWESOME!!!
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Add the florets in the food processor and churn 3-4 times to turn it into a cauliflower rice. (You can use a hand-held grater to grate the cauliflower too)