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    Home » Appetizers

    Gobi Manchurian

    Published: Apr 27, 2020 · Modified: Jan 7, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 12 Comments

    596 shares
    Jump to Recipe

    Gobi Manchurian or cauliflower Manchurian is truly one of the most gratifying meals of all time. It’s hard not to pop the sizzling golden fried battered cauliflower florets in your mouth, even as the Manchurian sauce simmers away filling your kitchen with delectable aromas.

    Gobi Manchurian

    Indo-Chinese food is best had in India and is a popular addition to most restaurant menus. Surprisingly, you can also sample some of the best spicy piping hot Indo-Chinese fare at quaint roadside eateries in India. Where can one find the “world’s best Indo-Chinese food” is often a topic of discussion at parties and at dinner tables. 

    Jump to:
    • So what exactly is Gobi Manchurian?
    • Gobi Manchurian - Dry or Saucy
    • A healthier spin on Gobi Manchurian
    • Gluten-free Gobi Manchurian
    • How to Make Gobi Manchurian
    • Serving Gobi Manchurian
    • Using Air Fryer or Oven
    • Homemade drinks to pair with Gobi Manchurian
    • More Indian Street Food Recipes
    • Recipe
    Gobi Manchurian

    So what exactly is Gobi Manchurian?

    Gobi means cauliflower in India
    Manchurian is a spicy-sweet & tangy sauce made by combining a few basic pantry ingredients such as chili sauce, soy sauce, and ketchup.
    Gobi Manchurian is the blissful marriage of fried cauliflower florets and the flavorful Manchurian sauce.

    Gobi Manchurian - Dry or Saucy

    This dish can be made saucy as an entree or it can be tossed up as a stir fry dish and served up as a party appetizer or a side dish. Either way, you are sure to have a winning dish to serve to your guests.

    I grew up eating and totally loving Indo-Chinese food in India. When I moved to the United States, this was one of the main things I sorely missed. I knew I had to master the art of making the “world's best Indo-Chinese food” right here in my kitchen.

    Cauliflower is versatile and healthy and we all love it at my home. My kids think I make fantastic Gobi Manchurian, and I am happy to share this easy Indo-Chinese recipe with you. This recipe is for dry Gobi Manchurian and can be served as an appetizer or as a side dish, served with Hakka Noodles or fried rice. 

    Gobi Manchurian in a white bowl

    A healthier spin on Gobi Manchurian

    Since I am not very comfortable with deep frying, I have always made this recipe using an alternate healthy cooking technique. I pan fry the battered cauliflower using just a fraction of oil instead of the deep-fried restaurant version. Pan fry them on medium heat, turning a couple of times until the cauliflower starts to crisp up and turn golden brown.  Fry it in batches, and you have perfectly crisp cauliflower ready to be coated in the spicy, sweet, and tangy Manchurian sauce. 

    Gluten-free Gobi Manchurian

    • Substitute all-purpose flour with gluten-free all-purpose flour or rice flour
    • Substitute soy sauce with tamari

    How to Make Gobi Manchurian

    • Boil 6 cups of water in a large pot. Place the cauliflower florets in the hot boiling water for 2 minutes. Carefully take them out of the water making sure to drain all the water out. Allow them to cook down.
    •  In a medium mixing bowl mix cornflour, all-purpose flour, salt & pepper. Gradually add little water making sure that the batter is not runny.
    • Add the steamed cauliflower florets to the batter and gently mix to coat them with the batter.
    steps showing how to prep cauliflower
    • Heat oil in a nonstick skillet or pan over medium heat.
    • Slowly add a batch of battered cauliflower florets to the oil. Note: Add half of the cauliflower at a time so they are not too crowded.
    • Fry for 6 to 8 minutes, turning halfway through as they start to turn golden brown. Use a slotted spatula to transfer the cooked florets from the pan to a platter lined with a paper towel.
    • Pan-fry the remaining cauliflower. Add another tablespoon of oil if needed. Transfer the fried gobi to the platter. Set aside.
    pan frying cauliflower florets
    • In the same pan, add the white part of the chopped scallions, ginger, garlic, and green chili. Cook for 3 minutes on medium-high heat and then add red chili sauce, soy sauce, and ketchup. Mix well and cook for a minute. Add vinegar, and sugar and mix well.
    • Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes.
    • Add the pan-fried cauliflower and gently mix in the sauce coating cauliflower florets evenly. Cook for another 1 minute. Turn the heat off, and garnish with spring onions.
    Making the sauce for Gobi Manchurian and adding fried cauliflower to it

    Serving Gobi Manchurian

    Enjoy piping hot Gobhi Manchurian as an appetizer or as a meal with Hakka Noodles, Fried Rice, or plain steamed rice. If you enjoy Indo-Chinese dishes do try my Instant Veg Manchurian recipe with ready-made veggie meatballs.

    Using Air Fryer or Oven

    • Air Fryer Method - Use a perforated parchment paper liner and coat it with oil. Line the steamed & batter-coated cauliflower in a single layer in the air fryer basket. Brush or spray the cauliflower with oil. Cook at 380 degrees for 10 minutes. Turn the cauliflower over, brush with oil again and continue to cook for another 5 mins. You will have perfectly crispy cauliflower to use in the Manchurian recipe.
    air fried cauliflower
    • Oven Method - Arrange the steamed & batter-coated cauliflower in a single layer on a parchment-lined baking sheet. Brush or spray with oil and bake at 400 degrees in a preheated oven for 15 to 20 minutes or until the cauliflower starts to turn light golden brown. Turn halfway through.

    Homemade drinks to pair with Gobi Manchurian

    • Mango Lassi
    • Aam Panna
    • Ginger Lemonade
    • Rose Falooda
    • Watermelon Juice
    • Pomegranate Juice

    More Indian Street Food Recipes

    • Mumbai Pav Bhaji
    • Kathi Rolls
    • Aloo Chat
    • Misal Pav
    • Ragda Patties
    • Sabudana Vada
    • Dahi Vada

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Gobi Manchurian
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    4.78 from 36 votes

    Gobi Manchurian

    Popular Indo Chinese Gobi Manchurian using a healthier no fry recipe
    Prep Time15 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Appetizer, dinner, Entree
    Cuisine: Chinese, Indian
    Servings: 4
    Calories: 235kcal
    Author: Archana Mundhe

    Ingredients

    • 1 pound cauliflower cut evenly into 1 to 2 inch florets
    • 2 tablespoons corn flour
    • 4 tablespoons all purpose flour use cassava flour for low carb option
    • ⅓ cup water
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons oil

    Sauce Ingredients

    • 2 tablespoon chili garlic sauce
    • 2 tablespoon low sodium soy sauce
    • 2 tablespoons ketchup
    • 1 tablespoon vinegar
    • 2 teaspoons sugar optional

    Other ingredients

    • 1 tablespoon oil
    • 1 small green chili sliced (optional)
    • 1 tablespoon garlic minced
    • 1 tablespoon ginger paste
    • ½ cup scallions white part chopped
    • ¼ cup green scallions chopped finely
    • ½ cup water

    Instructions

    Steam the cauliflower using either Instant Pot or Stove top

    • Using Instant Pot: Add 1 cup of water to the Instant Pot insert and place the trivet inside. Put the cauliflower florets in a steamer basket and place the basket over the trivet. Close the Instant Pot lid and turn the pressure release valve to sealing. Steam for zero minute followed by quick release. Open the Instant Pot and take out the cauliflower florets. Allow to cool.
      Using Stove Top: Boil 6 cups of water in a large pot. Place the cauliflower florets in the hot boiling water for 2 minutes. Carefully take them out of the water making sure to drain all the water out. Allow to cool 

    Make the batter and coat the cauliflower florets

    • Next, make the batter to coat the cauliflower. In a medium mixing bowl mix cornflour, all-purpose flour, salt & pepper. Gradually add little water making sure that the batter is not runny.
    • Add the steamed cauliflower florets to the batter and gently mix to coat them with the batter.

    Pan fry battered caulilfower (see notes for airfrying)

    • Heat oil in a nonstick skillet or pan over medium heat. Slowly add a batch of battered cauliflower florets to the oil. Note: I only add half of the cauliflower at a time so they are not too crowded.
    • Fry for 6 to 8 minutes, turning halfway through as they start to turn golden brown. Use a slotted spatula to transfer the cooked florets from the pan to a platter lined with a paper towel.
    • Pan-fry the remaining cauliflower. Add another tablespoon of oil if needed. Transfer the fried cauliflower to the platter. Set aside.

    Make the Machurian sauce, toss in the cauliflower & garnish

    • In the same pan, add white part of the chopped scallions, ginger, garlic and green chili. Cook for 3 minutes on medium heat and then add chili sauce, soy sauce and ketchup. Mix well and cook for a minute. Add vinegar, sugar and mix well.
    • Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes..
    • Add the pan-fried cauliflower and gently mix in the sauce coating cauliflower florets evenly. Cook for another 1 minute. Turn the heat off, garnish with green scallions and enjoy hot.

    Video

    Notes

    How to use Air-fryer instead of panfrying the cauliflower:
    1. Use a perforated parchment paper liner and coat it with oil.
    2. Line the steamed & batter-coated cauliflower in a single layer in the Air Fryer Basket.
    3. Brush or spray the cauliflower with oil. Cook at 380 degrees for 10 minutes.
    4. Turn the cauliflower over, brush with oil again and continue to cook for another 5 mins. You will have perfectly crispy cauliflower to use in the Manchurian recipe.

    Nutrition

    Calories: 235kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 767mg | Potassium: 457mg | Fiber: 3g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 60mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sue Roosma says

      May 03, 2020 at 6:53 pm

      Very tasty! I baked it in the oven, and think frying it would make the texture more palatable. Served with spaghetti squash. Posted a photo on Instagram.4 stars

      Reply
    2. Kym says

      May 12, 2020 at 8:00 pm

      I loved this recipe but it was way too spicy (at least for me). Next time I'll reduce the sriracha and pepper and think it'll be perfect.

      I used an air fryer and used parchment for the first batch and just the basket for the second and had the same results so will skip the parchment next time around.5 stars

      Reply
    3. Shruti says

      May 13, 2020 at 11:12 am

      This looks delicious-however, looking online at my grocery store, it seems a bit difficult to locate corn flour. Can a substitute flour be used? Is it easily found in an Indian grocery store?

      Reply
      • Archana says

        May 14, 2020 at 9:19 am

        yes you can use rice flour or besan even instead.

        Reply
    4. Rashmi says

      May 17, 2020 at 2:39 pm

      Hi Archana, I’m big fan of your recipes! I wanted to try this recipe but accidentally bought corn starch instead of corn flour. Can I use corn starch and what will be the proportion?

      Thank you
      Rashmi

      Reply
      • Archana says

        May 17, 2020 at 9:58 pm

        Yes corn starch works. I will update the recipe to include that.

        Reply
    5. SR says

      May 23, 2020 at 11:13 am

      Hi Archana, I tried this recipe and while it tasted wonderful, the cauliflower ended up being a bit mushy. Any ideas of what I might have done wrong? I think next time I would try doing it without steaming the cauliflower first. Thank you for the wonderful recipe!

      Reply
      • Archana says

        May 23, 2020 at 8:35 pm

        I think your cauliflower must have been overcooked during steaming. You can either steam stove top, cut bigger pieces or try without steaming

        Reply
    6. Namziee says

      June 17, 2020 at 11:34 pm

      Can you tell what chilli sauce you used for the sauce?

      Reply
      • Archana says

        June 18, 2020 at 6:54 pm

        sriracha or Ching's chili garlic or schezwan sauce

        Reply
    7. rupal vijayanathan says

      March 06, 2021 at 6:21 am

      The recipe was a hit that I had to make it twice in one week! I used frozen cauliflower the first time and the second time I used fresh cauliflower. The fresh cauliflower had more of a crisp to it!5 stars

      Reply
    8. Maneesha says

      September 08, 2022 at 6:48 pm

      Soooo delicious!! Thanks Archana! I air fried, and it turned out beautifully5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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