Restaurant Style Gobi Manchurian

This is a restaurant style dry gobi manchurian.

The recipe comes from Chef B. Chandrabanu, previously Executive sous chef, Le Meridian.


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


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.

18 thoughts on “Restaurant Style Gobi Manchurian”

  1. 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?


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