Gobi Manchurian without onion and garlic is yet another deliciously spicy and soupy Manchurian variation prepared with vegetables like cauliflower, cabbage, and capsicum. Whether you serve it as a spicy chewy soup starter or as an accompaniment to Chinese schezwan fried rice. Deep-fried veg balls dipped in a spicy gravy of cornflour are surely going to make your taste buds the happiest ones in the town. However, many people do not like or eat Gobi Manchurian with onion and garlic. So here is a super delicious and crispy Gobi Manchurian without onion and garlic recipe for you which can be made at home with ease.

In spite of the fact that the word "Manchurian" means native or resident of Manchuria (around China), the dish was invented by a Chinese restaurant in India and bears little resemblance to traditional Manchu restaurants or Northeastern Chinese cuisine. A Manchurian dish is an Indian Chinese dish prepared by chopping and deep-frying vegetables (if making veg) and then sautéing them in soy sauce-flavoured sauce. A staple of Indian Chinese cuisine, Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. There are two types of Manchurian, dry and gravy.

Preparation time: 10 minutes

Cook time: 15 minutes

Total Cooking time: 25 minutes

Servings: For 2 person

Ingredients:

  • 500gms Cauliflower
  • 1-inch Grated ginger
  • 2 tbsp Rice flour
  • 2 tbsp Plain flour
  • 2 tbsp Corn Flour
  • 2-3 Chopped green chilli
  • 1-2 tsp Soya sauce
  • 1-2 tsp Chilli sauce
  • 1 pinch of Turmeric powder
  • White oil for fry
  • Half of 1 whole capsicum but chopped 
  • A small portion of a whole cabbage but chopped
  • 1-2 tsp Vinegar
  • Salt according to your preferred taste 

Method:

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  • The first step is to boil some water with salt, turn off the burner and add all of the cauliflower florets
  • After 5 minutes, remove them from the water
  • Now take a bowl and put all the dry flour
  • Now add half of the ginger paste, a pinch of turmeric powder and a bit of salt
  • Mix them with your hand
  • Now add the florets and mix dry first, then slowly add little water at a time and make a smooth paste of it
  • Now deep fry all the cauliflowers until they turn golden brown and keep them aside
  • Now add oil to a pan and when it gets a little hot, add chopped ginger and green chilli and saute for a few seconds
  • Now add the chopped capsicum and cabbage and fry for 2-3 mins while adding salt, soya sauce and chilli sauce to it
  • After some time add a half small glass of water and let it boil 
  • In a small bowl add one spoon of corn flour and little water, mix them well and add it into the boiling water 
  • When you find a clear texture in the gravy, add the florets and mix it well
  • Add one spoon of vinegar to it

From the top, add some coriander leaves and serve hot

The super delicious and crispy Gobi Manchurian without onion and garlic can be made at home with a touch of a restaurant-style. It is usually served as a starter but it can also be served along with the main course to give a Chinese touch to it.