Gobi Manchurian gravy recipe or cauliflower Manchurian gravy recipe is  a popular Indian street food recipe which is an adaptation to popular Chinese Manchurian cuisine. Manchurian gravy recipes are typically served with other Indo Chinese cuisine rice recipes as a side dish or a gravy.

Gobi Manchurian

Basically it is served in two varieties – Gobi Manchurian dry and Gobi Manchurian gravy and it is typically consumed as starter and side dish respectively. Both the variants are prepared with similar ingredients like Gobi florets, corn flour, soy sauce, vinegar but differs with corn starch gravy.

Some important tips and suggestions for a perfect Gobi Manchurian gravy recipe. Firstly, always wash and boil the Gobi florets in water before deep frying it with batter. Secondly, I have used the combination of red chilli sauce + tomato sauce for sweet, tangy and spicy taste. One thing more I never use ajinmoto in any Chinese dish because it is unhealthy, while ajinomoto salt may increase the taste, but I never prefer. Always I complete my dish without ajinomoto.


Preparation time-10 min

Cooking time- 20 min

Cousin- Indo Chinese

Type- side dish or snacks

Serves- 2 person



½ cup maida

2 tbspn corn flour

1tspn ginger garlic paste

½ tspn pepper powder

½ tbspn kashmiri red chilli powder

Water for better

2 cups boiled gobhi or cauliflower

Oil for deep frying


For gravy-    

2 tspn oil

1 tbspn ginger/garlic paste or finally chopped

½ cup spring onion (chopped)

1 tspn chilli sause

1 tspn tomato sause

½ tspn pepper powder

1 tspn soya sause

1 tspn vinegar

2 tbspn chopped onion

2 tbspn chopped capsicum

Salt to taste




Take a pan add water and boil, after boiling water add    Gobi florets and salt, boil for 2-3 min.

Take a large mixing bowl add maida and corn flour.

After that add ginger garlic paste, chili powder and salt.

Now add water as required and make a smooth batter.

Then add in boiled Gobi florets and deep fry in hot oil till they turn golden brown.

Drain off the Gobi over a kitchen towel to remove excess oil. Keep aside.

Take  a large kadai heat oil and sauté garlic and ginger paste on medium flame.

Then sauté spring onion and capsicum.

Add chili sauce, tomato sauce, soy sauce, vinegar, crushed pepper and salt. Mix well and sauté for a minute.

Add corn flour in water make paste and add stir well till they turn translucent.

Now add fried Gobi and mix gently, and make sure the sause has coated well uniformly.

Finally, transfer to a serving bowl and garnish with chopped spring onions green. Serve with fried rice.





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