This is a restaurant style dry gobi manchurian.
The recipe comes from Chef B. Chandrabanu, previously Executive sous chef, Le Meridian.
INGREDIENTS
Cauliflower – 30 florets
Eggs – 2- 3 Nos
Maida/all purpose flour – 4-6 tbsp
Salt as needed
Ginger, chopped – 2 tsp
Garlic, chopped – 3 tsp
Green chillies, chopped – 1-2 tsp
Tomato sauce – 8 tbsp
Soya sauce – 4 tbsp
Vinegar – 1 tsp (Optional)
Oil as needed
Onion cut into cubes – 2 Nos.
Capsicum cut into cubes – 1 big
Spring onion for garnishing
INSTRUCTIONS
Prepare batter by mixing eggs, maida, and salt. Set aside.
Cut cauliflower into florets. Dip the florets one by one in the batter and deep fry them in oil. Set this aside.
Heat oil in a wok, saute ginger, garlic, and green chillies. Now add tomato sauce, soya sauce, capsicum, onion, and fried cauliflower. Add vinegar as needed. Mix them gently so that the gravy coats the cauliflower. When onion and capsicum is cooked, switch off the stove. Decorate with spring onions.
Note:- Check for the sourness before adding vinegar as most of the tomato sauce has vinegar added to it.
this looks so tempting beena..
Wow !!! lovely lovely ..Will be in kitchen soon to try this.
Super yum!
beautifully clicked 🙂 and yummy
lovely machurian. I have made it thrice as my hubby loves it but I don't seem to get the deep red colour. Taste is fine. Did you use ready made tomato sauce or fresh tomato sauce?
I used store bought tomato sauce Mayuri
Looks so yum:)
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Wooow suuupppper
looks yum
love it…mouth watering:)
wow!so delicious looking and mouth watering here…
Yes,this dish looks like from a restaurant!
Very tempting & healthy preparation…very rare recipe…..Tks……
Very tempting & healthy preparation…very rare recipe…..Tks……
Gobi Manchurian looks adipoli.
super like:)
One of our all time fav.
Gobi looks fantastic!
Restaurants. .hit recipe is a ever hit recipe at our homes too…love it