Gobhi Manchurian with dry gravy

Gobhi Manchurian with dry gravy

Servings

4

Prep Time

35 minutes

Cook Time

17 minutes

Cuisine

Indo-Chinese

Category

Starter

Crispy cauliflower tossed in spicy Indo-Chinese sauce.


Ingredients

  • Cauliflower (bite-sized florets) 300-400g

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  • Light cooking oil (for gravy) 20ml

  • Finely chopped garlic 24g

  • Finely chopped ginger 24g

  • Finely chopped onion 300g

  • White pepper powder 1 g

  • Coriander powder 1 g

  • Tomato-Chilli sauce 80g

  • Light soy sauce 30g

  • Salt 5g

  • Finely chopped spring onions 45g

  • Green Chilli sauce 25g

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  • All-purpose flour 60g

  • Corn starch 30 g

  • Red Chilli powder 1 g

  • Garlic powder 1 g

  • Salt 5g

  • Water as required

Directions

  1. Take the combi pan, add all ingredients mentioned in FOR BASE GRAVY (apart from cauliflower florets). Mix well, add 250 ml water, mix well. Keep aside.

  2. Place the crisper plate over the combi pan, spray/brush a little oil on it and keep aside.

  3. Wash the cauliflower and cut it into bite-sized florets.

  4. In a bowl prepare the batter by mixing all-purpose flour, corn starch, red Chilli powder, garlic powder and salt. Add water gradually to make a smooth medium-thick batter. Add the cauliflower florets and coat them evenly.

  5. Spread the batter-coated cauliflower on the crisper plate, keeping the florets separate. Spray a little oil over them. Slide the pan into LEVEL 1.

  6. Move the SmartSwitch to Cooker mode, select Combi Crisp function, set temperature to 180°C and time to 12 minutes, then start cooking. (the unit will steam/preheat for 5-7minutes before cooking).

  7. Once cooking is complete, remove the pan, toss the crispy cauliflower with the sauce, and serve hot with sides like fried rice or noodles.

Crispy cauliflower tossed in spicy Indo-Chinese sauce.

 
 

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