Gobi Manchurian is a popular Indo-Chinese dish where crispy battered cauliflower florets are tossed in a delicious umami Manchurian sauce. In Hindi ‘gobi’ means ‘cauliflower’ and Manchurian is a delicious Indo-Chinese sauce.
Indo-Chinese food has a long history in India, and one of its most popular recipes is doubtlessly the ‘manchurian’ whether chicken, mixed vegetable fritters or cauliflower. This recipe of crisp battered cauliflower in a glossy sauce with layers of flavour notes of tangy, sweet, spicy and salty is impossible to resist. The balance of all the sauces is what makes this dish unique.
My husband loves cauliflower, and anything cooked with cauliflower. Gobi Manchurian is easy to cook once you know the basics and then you can adjust the sauce according to your taste. I know some people (like my husband) likes to measure exactly while cooking but it’s worth remembering that everyone’s palette is different, and everyone enjoys different levels of heat and salt. So, I always suggest that while you cook taste, taste and taste as you can then adjust the seasoning and spicing according to you especially while making Indo- Chinese.
Gobi Manchurian can be eaten dry or in gravy depending on if you want to eat it as a starter or main course. This is a simple vegan recipe with different layers of flavours.
