Gobhi Manchurian

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I am not quite sure where this name came from, but if you mention Indo-Chinese food in India, Gobhi Manchurian will be the first one mentioned—always. Crispy-battered cauliflower nestled in a dark brown sauce with fiery heat describes this favorite, and contrary to a widely held misconception, it is a cinch to make. A wok, high heat, and simple ingredients are all you need to re-create this restaurant classic at home. Yes, this is India’s chop suey. Chinese restaurateurs all over the world