Name: Gobhi Manchurian
Yield: Serves 4
Cuisine: India
Ingredients: 3 tablespoons unbleached all-purpose flour; 3 tablespoons cornstarch; ½ teaspoon coarse kosher or sea salt; 2 scallions (green tops and white bulbs), cut into 2-inch lengths; 2 tablespoons peanut or canola oil; 2 tablespoons tomato ketchup; 1 egg white, slightly beaten Canola oil for deep-frying; 1 cup chicken or vegetable stock; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon finely chopped fresh ginger; 1 small red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 6 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds); 1 tablespoon rice vinegar; 1 small cauliflower, cut into 1-inch florets; 2 tablespoons soy sauce; 2 large cloves garlic, finely chopped; 1 teaspoon cornstarch

Preparation info

Serves
4

Difficulty
Easy

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