Vegetable Manchurian – Veggie meatballs simmered in a spicy and tangy soy-ginger-garlic based sauce served over fried rice or noodles! A popular Indian Chinese recipe that is relished in India.
Indian Chinese is basically adaptation of Chinese spices and cooking techniques to Indian tastes. I remember the “indochinese” food sold on street carts while I was growing up in India. Dishes like chop-suey, schezwan and manchurian became immensely popular with everyone as it was tasty, quick and affordable. Growing up in a health conscious family, although I loved Indochinese foods I knew that some of them were loaded with soya sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist. Home made fried rice and lo-mein noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making vegetable manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish. Then, Thank to a dear friend, I started using the IKEA veggie balls! They are sold frozen and come in handy for many recipes like malai kofta and kadhi pagodas! If you do not have an IKEA near you, I am sure you will find some good veggie balls at trader joe’s or whole foods. So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:
Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
- 1 tablespoon oil
- 1/2 cup onion diced
- 2 teaspoon ginger grated
- 2 teaspoon garlic minced
- 1 teaspoon red chili flakes optional
- 16 IKEA veggie balls frozen
- 2 cups vegetable broth
- 2 teaspoon low sodium soy sauce
- 2 teaspoon vinegar I used chili vinegar
- 2 teaspoon sugar
- 2 tablespoon arrowroot powder or corn flour mixed in 1/4 cup of water
- red pepper flakes
- 2 tablespoon cilantro chopped
- 2 tablespoon scallions sliced
Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, veggie balls and broth. Give a quick stir.
Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.
Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.
Enjoy hot over fried rice or noodles!