Thursday night quick fix up – Gobi Manchurian a nice medley of Indian and Chinese flavors. Perfectly delicious dish! great flavor, and super simple. My family loves fusion food and this is an amazing recipe for anyone who enjoys fusion food. Nothing complicated, simple recipe prepared with deep fried cauliflower florets tossed in sweet and spicy Chinese sauce. Feel free to adjust the heat level by adding more or less hot sauce, crushed red pepper flakes, and sweet and sour sauce.
If you prefer not to fry cauliflower florets then simply dip them in batter and shallow fry in a pan with 2-3 tablespoon of oil. It’s is a must try recipe, with almost everything you need comes right from your pantry!
Feel free to play around with the veggies – mushrooms, snap peas and many other greens can be added to tweak up the recipe. To satisfy my personal taste I added some crushed red chili flakes to give my fresh veggies some extra heat. If you like it hot then sriracha sauce can be added according to taste to boost up the spice level.
A WORD OF ADVICE – ADD SALT CAREFULLY AS ALL THE SAUCES HAVE SALT IN THEM. For this recipe I have used low sodium soy sauce.
As said above it was a quick fix Thursday night dinner and I served it over a bed of white rice, and it turned out phenomenal!! Do give it a try – a great recipe that uses ingredients I almost always have on hand! The flavor is delicious and tastes amazing regardless of whether you add or delete.
- 1 big Onion, cubed
- 2 small Cubed Red Capsicum and green Bell Peppers
- 2 tablespoon Soy sauce
- 1 tablespoon Red chili sauce
- 2 tablespoon Sweet and sour sauce
- 1 tablespoon Tomato Ketchup
- 1 teaspoon Sesame Oil
- 1 teaspoon Vinegar (optional)
- 2 tablespoon Cornflour dissolved in water
- 2 teaspoon Garlic paste
- 2 teaspoon Ginger paste
- Salt to taste
- 1-2 tablespoon Olive oil
- 2 tablespoon Chopped Green Onions (to garnish)
- Wash and cut cauliflower in big florets. Assemble: all the ingredients.
- In a bowl add all purpose flour, cornflour..
- And all the ingredients one by one.
- Add enough water to make a thick paste.
- Add cauliflower florets to this batter.
- Mix till all the florets are well coated in the batter.
- Heat 2-3 tablespoon oil in a pan and shallow fry the florets. Or follow the traditional method and deep fry the florets until crisp.
- When evenly brown, remove from oil and place them on a paper napkin to drain excess oil. Set them aside.
- Let's prep up our ingredients for the sauce. Wash and chop bell peppers and onions.
- In a bowl combine cornflour and enough water to make a thin and lump-free cornflour liquid.
- Heat oil in a pan. Add ginger and garlic paste and saute til light brown in color.
- Add cubed onions...
- Cubed bell peppers...
- And mix.
- Add all the sauces one by one...
- Stir in sweet and sour sauce...
- Salt and cornflour liquid. Mix till fully blended. Adjust salt and spice level at this point.
- Add cauliflower florets ...
- And mix and mix till cauliflower florets are fully coated in the sauce.
- Topped with chopped green onion and serve hot along with white rice.