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SPICY GOBHI MANCHURIAN

single recipe

SPICY GOBHI MANCHURIAN

Method

Tough Gobhi Manchurian is traditionally a chineese dish but it has become very much an Indian Platter dish. When Gobhi Manchurian is made in Anupam Mustard Oil, its delicate taste and aroma flavors high . In this recipe the cauliflower florets also known as Gobi in India is deep fried and tossed in a spicy sweet and sour Indian Chinese sauce. This recipe is the adaptation of Chinese seasoning and cooking techniques to suite Indian palate. Try at home with Anupam Mustard Oil and feel the restaurant flavor at home.

    Ingredients

      • Cauliflower - 1, medium or small one
      • Tomatoes - 3
      •  Ginger - 1.5 tsp, chopped
      •  Garlic - 1.5 tsp, chopped
      •  Onion -1
      •  Chilli - 1.5 tsp
      •  Garam Masala - 1 tsp
      •  Coriander seed powder - 1/2 tsp
      •  Cumin seed - 1 tsp
      •  Cashew nuts - 10
      •  White Corn flour - 50 g
      •  Anupam Mustard Oil - 4 tbsp
      •  Salt to taste

    • Cut the cauliflower into medium size florets.
    •  Boil the water in a pan and add 1 tsp turmeric powder, 1 tsp salt and put the florets in it. Turn off the flame. Cover the pan with a lid for 5 minutes.
    •  Make ginger/garlic paste.
    •  Grind tomatoes, onion, coriander seed powder, garam masala powder.
    •  Make a thin batter out of corn flour. Add a pinch of salt, chilli powder (optional).
    •  Dip the florets one by one and fry it in oil.
    •  Take a pan, add some Anupam mustard oil (2 or 3 tsp) and season it with Anupam mustard seeds.
    •  Then add ginger-garlic paste. Add cashew nuts (or you can fry separately and add at the end) and ground mixture.
    •  If you want a thick dish, add only little water or add more as you prefer.
    •  Cook till raw smell goes out. Finally add the fried florets.
    •  Spicy Gobhi Manchurian is ready to serve.

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