Name: Vegetable Manchurian With Gravy Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

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Vegetable Manchurian with gravy is a delicious Indian recipe served as a Side-Dish.

How to make Vegetable Manchurian With Gravy Recipe

Dhivya Karthik

Crawler

Indian

<p>Vegetable Manchurian with gravy is a delicious Indian recipe served as a Side-Dish.</p>

For making vegetable balls

purple cabbage, grated

carrots, grated

frozen beans, chopped

frozen peas

paneer, grated

potato, steamed and mashed

spring onion, chopped

soy flour

green chilli, thinly sliced

garlic, minced

ginger, peeled and grated

Salt and pepper

For the Manchurian Gravy/Sauce

spring onions, greens and whites separated

mixed coloured bell peppers, finely chopped

green chillies

Soy Sauce

soy flour mixed with 1 cup water

About sugar

Salt

Steam the potatoes and mash them with skin on to retain the nutrition. 

step 1

 If using fresh beans and peas, boil them and mash. Add all the ingredients for the balls together in a bowl. 

step 2

 Mash them well with a masher or your hands until it comes together. 

step 3

 It should be a firm dough tight enough for you to shape them into balls. 

step 4

 If loose, add more soy flour or paneer to help it bind. 

step 5

 If too tight, add a few drops of water (or vegetable stock) to make them into required consistency. 

step 6

 You can do a taste test at this point to see if the seasoning is right for you. 

step 7

 Make sure the salt is a little less. The gravy will have salt too and you don't want the dish to end up salty. 

step 8

step 9

 Refrigerate them for about 15-20 minutes. 

step 10

 In a plate, add a few tbsp of all-purpose flour and coat the balls lightly with it. 

step 11

step 12

 Heat pan, add a few tsp of oil and when hot, drop balls in it. 

step 13

 The amount of oil needed would depend on the size of the ball. 

step 14

 Mostly 1 tsp of oil is sufficient for frying one ball completely on all sides. 

step 15

 Make sure the oil is hot, otherwise the ball will fall apart. 

step 16

 Rotate the ball on all sides to cook evenly. 

step 17

 Drain on paper towels and set aside. For gravy: 

step 18

 In a skillet/non-stick pan, heat 1 tsp of oil. 

step 19

 When the oil starts smoking, add the ginger, garlic, spring onion whites, bell peppers and chilli and saute for a few seconds. 

step 20

 Add 1 cup of water along with corn flour, soy sauce, sugar and spring onion greens. 

step 21

 Simmer for a few minutes until it all comes together as a gravy/ thick sauce. 

step 22

 You can do a taste test and season with more salt/soy sauce if needed. 

step 23

 If it is too thick, add more water or if it is too runny, add a little more corn flour paste, making sure that you season the gravy accordingly. 

step 24

 Just before serving, add the vegetable balls to the sauce. 

step 25

step 26

step 27

Bawarchi