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Gobi manchurian

Gobi manchurian in a casserole dish

Gobi manchurian

Name: Gobi manchurian
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 1 medium cauliflower cut into medium florets (about 650g); 1 litre rapeseed oil for deep-frying; 3 garlic cloves finely grated; 20g ginger finely grated; 2 tbsp dark soy sauce; 1 tbsp lemon juice; ½ tsp baking powder; 1 green chilli finely chopped; 1 tbsp Shaohsing cooking wine; 2 spring onions finely chopped, plus extra to serve; small handful of coriander finely chopped, plus extra to serve; 5 heaped tbsp cornflour; 4 heaped tbsp plain flour; 3 tbsp rapeseed oil; 6 garlic cloves finely chopped; 3 bird’s eye chillies sliced lengthways; 2 red onions peeled, halved, then quartered; 1 green pepper cut into 2cm squares; 1 red pepper cut into 2cm squares; 2 tbsp light soy sauce; 2 tbsp dark soy sauce; 3 tbsp tomato ketchup; 2 tbsp sweet chilli sauce

Rinku Dutt

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Serves 4

Easy

Prep: 35 mins

Cook: 30 mins

plus 30 mins marinating

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Enjoy this sweet and sour cauliflower side to mark a special occasion like Diwali. Keep the gravy separate until serving to keep the florets crisp

Dairy-free

Egg-free

High-fibre

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 medium cauliflower

cut into medium florets (about 650g)
1 litre rapeseed oil

for deep-frying

For the marinade

3 garlic cloves

finely grated
20g ginger

finely grated
2 tbsp dark soy sauce
1 tbsp lemon juice
½ tsp baking powder
1 green chilli

finely chopped
1 tbsp Shaohsing cooking wine
2 spring onions

finely chopped, plus extra to serve
small handful of coriander

finely chopped, plus extra to serve

For the coating

5 heaped tbsp cornflour
4 heaped tbsp plain flour

For the gravy

3 tbsp rapeseed oil
6 garlic cloves

finely chopped
3 bird’s eye chillies

sliced lengthways
2 red onions

peeled, halved, then quartered
1 green pepper

cut into 2cm squares
1 red pepper

cut into 2cm squares
2 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp tomato ketchup
2 tbsp sweet chilli sauce

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Nutrition: Per serving

kcal403
fat11g

low
saturates1g
carbs62g
sugars21g
fibre9g

high
protein10g
salt4.4g

Method

step 1

Cook the florets in a pan of boiling water for 2 mins. Drain well, then put on a baking tray in a single layer. Put the marinade ingredients in a large bowl, mix well, then add the florets. Stir to coat, cover and set aside to marinate for 30 mins.
step 2

Heat the oil in a karai or deep saucepan to 180C. Combine the coating ingredients with ½ tsp salt and some black pepper, then slowly add 140ml water to make a smooth batter. Remove the florets from the marinade using a slotted spoon, and toss in the mix until well coated. Carefully lower a few florets into the oil and fry for 3-4 mins until golden brown. Remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat until all the florets have been fried.
step 3

For the gravy, heat the oil in a pan over a medium heat and stir-fry the garlic for 30 seconds, ensuring it doesn’t burn. Add the chillies and onions, and continue to stir-fry for 1 min. Add the peppers, turn the heat up to high and cook for 2 mins. Add the soy, ketchup and chilli sauce, stir and cook for 1 min more.
step 4

When ready to serve, reheat the gravy over a low heat, then toss in the fried florets to coat. Arrange on a serving dish, then garnish with the extra coriander and spring onion.

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