Gobi Manchurian is among the most in-demand veg dishes from the Indo -- Chinese cuisine you will likely have in most part of India,
Gobi Manchurian is probably the handful of dishes enjoyed by all ages group in family whether we are referring to the kids or grandparents. Although people do not usually like cooking for a really long time specifically when they've other stuff to do; however, when making Gobi Manchurian, time flies by and you're simply left there basking in the ultimate masterpiece once it's completely made. The bit of a crunch of the cauliflower and also the power-packed flavor of the gravy actually does give you the bang for your buck when you are making this dish.
It's a type of special-occasion restaurant items. When non-veggies enjoy chili chicken; veggies will probably be found enjoying gobi manchurian with fried rice. This doesn't mean that non-veggies are satisfied with only the chili chicken, they certainly pick up some gobi manchurain too. This dish is appreciated by both veggies and non-veggies,
Types of Gobi Manchurian:
There are two distinct variations of gobi Manchurian, dry and with gravy. The two variations are prepared through the use of common ingredients like cauliflower, corn flour, all-purpose (maida) flour, spring onion, capsicum, soy sauce, chili sauce, chopped garlic, ground pepper, etc. and contains typical garnish of spring onion. Few tasty recipes require using of Ajinomoto to boost the flavor, although some people might avoid it because of myths about its unhealthiness. Its flavor may differ from mild spicy to sizzling and hot depending on the recipe and individual preference.
Procedure for Gobi Manchurian:
There are two parts for this recipe -
Fried gobi (Cauliflower) and Manchurian Gravy
For fried gobi, cut the cauliflower into florets. Include it in the water after it reaches a boil. Cover and cook for less than 5 minutes; don’t cook the florets any longer, because they need to stay crispy. Coat the gobi. Dip the cauliflower florets in the batter one-by-one. The batter must completely cover the whole floret. Fry it deep in the hot oil.
For hot sauce (gravy) heat oil in the pan. Add garlic, ginger, celery and serrano pepper. Sauté and add soup, soya sauce, tomato paste, agave or maple syrup, rice vinegar, chili paste and pepper. Simmer and stir often. Stir cold water and corn starch together. Add to gravy mixture and stir to add in. Cook it until gravy get become thick.
Since both cauliflower and sauce are prepared, whenever you mix them, there's no need to cook them at a high temperature or even for a long time period. Only cook the mixture for enough time to heat everything through.