Cauliflower Manchurian Recipe (2024)

Recipe from Suvir Saran and Hemant Mathur

Adapted by Sam Sifton

Cauliflower Manchurian Recipe (1)

Total Time
About 30 minutes
Rating
4(254)
Notes
Read community notes

This vegetarian version ofchicken Manchurianwas a menu highlight at Devi, Hemant Mathur and Suvir Saran's excellent Indian restaurant in Manhattan, which closed in 2007. The deep-fried florets were coated there in a mysterious and spicy red sauce that contained a secret ingredient: ketchup,a fact I learned from my colleague Mark Bittman. Caramelized in a wide pan and made fiery with cayenne, it cloaks the cauliflower in a blanket of deep, pungent flavor. Do not recoilat the thought of deep-frying the florets! Using a Dutch oven will reduce the amount of spatter, and a full head of cauliflower can be fried in as little as two batches. —Sam Sifton

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Ingredients

Yield:Serves 4 to 6

  • About 2 quarts corn or canola oil, for frying
  • 3eggs
  • cup cornstarch
  • Kosher salt
  • freshly ground black pepper
  • 1large or 2 small heads cauliflower, trimmed and cut into florets
  • 2cloves garlic, peeled and minced
  • 1cup ketchup
  • Cayenne pepper, to taste
  • Cooked white rice, for serving (optional)
  • Steamed greens, for serving (optional)

Ingredient Substitution Guide

Preparation

  1. Step

    1

    Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won’t burn.)

  2. Step

    2

    In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

  3. Step

    3

    Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.

  4. Step

    4

    Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

Ratings

4

out of 5

254

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Private Notes

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Cooking Notes

Chris

I've made Bittman's "stir fry chicken with catsup" and his recipe mentions a cauliflower version as the original inspiration. This worked great. My take:

Ditch the deep fry. I pan-sautéed the cauliflower in just a T of oil in a large non-stick skillet. Went medium high for 6 minutes and should've gone 8 min (keep stirring).

Double the garlic and don't be too shy with the cayenne.

Cook the catsup until it really darkens: 8+minutes on medium.

Kristen

Plan to use quite a bit of cayenne, and even a bit more garlic to get the ketchup flavor to mellow out. I also added some sriracha, which was a good addition! Yum!

Sue

Did you still "bread" the cauliflower before sautéing?

K

I'm sure the original recipe is good as written, but I made it with these changes (didn't feel like frying): Roasted cauliflower (plus olive oil, salt, pepper, and a pinch of sugar) at 425 degrees until crispy and brown (25 min?, stirring intermittently), then tossed in sauce (I used piri-piri pepper sauce instead of cayenne for increased tanginess).

Very satisfyingly sweet-savory dish that could be the center of a meal.

Erica

Love the concept, but it's not authentic. In India, this dish is not made with eggs

Judith Bassoul

I intend to make this without the eggs and starch. Just fry the cauliflower florets after blanching, like they do in the Middle Easr

Elena

I would suggest to Blanche the cauliflower ahead ( just 3 minutes or less ). I also skipped the egg altogether , I do not think it is strictly necessary even if I am sure it will add a layer of flavour . Most important: my grumpy teenager daughter agreed to eat cauliflower for the first time ever and she has already asked for this recipe twice in a week . I would have never imagined to even buy ketchup , not to mention cook with it but , considering the results , I am now very grateful!

Geoff (3)

This recipe alone justifies buying a FryDaddy. No spatter, no dealing with a frying pan full of oil or washing said frying pan full of oily residue. Crispy roast potatoes from Serious Eats are the other item I cook regularly in the fryer. Just like my '04 Bimmer 335Cic soft-top, change the oil every six months and it will run forever.

Ernesto

Where do all the calories come from?

Susan,

Roasted cauliflower, then tossed with cooked sauce - well received by my family. Next time, may add 1.5 tsp of finely chopped ginger root and toss in pan with the garlic, finish with chopped scallions.

Dolores

Delicious. We had this dish recently at a local restaurant, and this recipe was at least as good, maybe better. I used a combination of olive and coconut oil and shallow-fried rather than deep fried. Also, used only one egg and substituted plain yogurt. Added turmeric and more garlic as well.

Meghan

I love this recipe! would suggest adding some chili oil when cooking the ketchup to add a kick

Thomas

Delicious! But do add fresh ginger to the sauce. It was really the only change that I made. My hubby and I ate the whole bowl like it was popcorn.

Mary T

This was delicious! I blanched the cauliflower, then used the cornstarch and egg mixture, then sautéed it in 2Tbsp oil in a nonstick pan. After that, I used the small amount of oil remaining in the pan and followed the rest of the recipe. Added a little sambal oelek in at the end. Next time I’ll chop some cilantro and sprinkle it on before serving. Brown basmati rice and some naan - I’ll cook this one again!

Rocky

This was amazing. It’s like sweet and sour chicken. Caramelizing the ketchup is clutch.

MidwestLady

I made this last night. I fried the cauliflower in coconut oil, using enough heat to brown it - plain, no coating, and stopping at just barely soft. I removed the cauliflower and made the sauce. Then returned the cauliflower to the hot sauce and simmered until the cauliflower was fork tender. To the sauce, I added a small dash of Red Boat fish sauce and some Franks Sweet Chili sauce. It was pretty tasty and met with approval to the 4 people who enjoyed it. So easy!

Geoff (3)

This recipe alone justifies buying a FryDaddy. No spatter, no dealing with a frying pan full of oil or washing said frying pan full of oily residue. Crispy roast potatoes from Serious Eats are the other item I cook regularly in the fryer. Just like my '04 Bimmer 335Cic soft-top, change the oil every six months and it will run forever.

betts

This was sweeter than expected. By the time the ketchup is caramelized to the point of darkening slightly it has reduced to about half the volume but still has all the sugar. Very tasty if sweet heat is the goal.

Leah Hoffman

Recommend replacing cayenne with green chilis, which were key part of the Gobi (cauliflower) Manchurian recipes I enjoyed while living in India in my twenties. Pairs well with thick cut fries and a lager.

Nick Fowler

Need to upgrade your recipe for healthier options.Cut out canola oil replace with avocado oil.Replace cornstarch with all purpose flour.And ketchup with an actual tomato.

DEH

Wonder if this could be done in an Air Fryer. Might have to blanch it first an spray with oil

Allison S

Too ketchupy for me. Added a ton of chili powder and cumin and could not get the taste right. Tasted like cauliflower drowned in ketchup. I did roast the cauliflower in the oven instead of frying.

Elena

I would suggest to Blanche the cauliflower ahead ( just 3 minutes or less ). I also skipped the egg altogether , I do not think it is strictly necessary even if I am sure it will add a layer of flavour . Most important: my grumpy teenager daughter agreed to eat cauliflower for the first time ever and she has already asked for this recipe twice in a week . I would have never imagined to even buy ketchup , not to mention cook with it but , considering the results , I am now very grateful!

K

I'm sure the original recipe is good as written, but I made it with these changes (didn't feel like frying): Roasted cauliflower (plus olive oil, salt, pepper, and a pinch of sugar) at 425 degrees until crispy and brown (25 min?, stirring intermittently), then tossed in sauce (I used piri-piri pepper sauce instead of cayenne for increased tanginess).

Very satisfyingly sweet-savory dish that could be the center of a meal.

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Cauliflower Manchurian Recipe (2024)

FAQs

Why is gobi manchurian not crispy? ›

Any moisture in the gobi will cook it to soft and not crisp. Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl. Add the gobi florets to the batter (in batches), coat them well.

What is the difference between Gobi and Manchurian? ›

In Hindi 'Gobi' means Cauliflower. 'Manchurian' refers to the Manchurian sauce which is made with sautéed spring onions (scallions), capsicum (bell pepper), green chillies, ginger and garlic in a mix of soy sauce, tomato ketchup and chilli sauce.

Is gobi manchurian healthy? ›

So while Gobi Manchurian can be a tasty dish, it may not be the healthiest option due to its high-calorie content and high amounts of sodium and sugar. However, modifications can be made to the recipe to make it healthier without compromising its flavour.

Is gobi manchurian a Chinese dish? ›

Gobi Manchurian is an Indian and Chinese fusion dish made with battered and fried cauliflower that is a little sweet, sour, spicy, and loaded with flavor. ⁣ When looking at the recipe you might get nervous because there are a lot of ingredients and a few different steps.

Why is my fried cauliflower mushy? ›

The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.

What chemical is used for gobi manchurian? ›

Similarly, the unsafe samples of gobi manchurian had tartrazine, sunset yellow and carmoisine. A ban is already in place over the use of colouring agent rhodamine-b, a suspected carcinogenic substance.

What is Manchurian sauce made of? ›

Make Manchurian Sauce

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning. While these fry dissolve cornstarch in water. Lower the heat, then add soya sauce, red chilli sauce, tomato ketchup and red chilli paste.

What do we call Manchurian in English? ›

The word "Manchurian" means native or inhabitant of Manchuria (in northeast China); the dish, however, is a creation of Chinese restaurants in India, and bears little resemblance to traditional Manchu cuisine or Northeastern Chinese cuisine.

Is Manchurian Chinese or Japanese? ›

Manchuria has been a major settlement for Han Chinese since 1850s when Qing Empire allowed them to immigrate to Manchuria. Today over 90% people in Manchuria are Han Chinese, and Manchu Chinese have totally lost their language and tradition — they have been assimilated.

Why was Goa banned by gobi manchurian? ›

Gobi Manchurian, a popular snack in Goa, has been banned in Mapusa due to allegations of being made from synthetic colours, sauces of dubious quality, and reetha powder.

Can I eat gobi manchurian during weight loss? ›

Gobi Manchurian are fried foods that make them a medium Glycemic index food of the range 56-69. This GI value can still cause a spike in blood glucose levels. To manage this, check the portion size or limit the portions to 1-2 balls of Manchurian per plate. Managing portions can also help with weight loss.

Is gobi manchurian made from cabbage? ›

Cabbage Manchurian Recipe | Dry Patta Veg Gobi Manchurian | Dry Cabbage Veg Manchurian Recipe with detailed photo and video recipe. Yet another Indo-Chinese Cuisine or street food Manchurian recipe prepared with grated cabbage and Manchurian sauce.

What is the Gobi Manchurian controversy? ›

In Goa, this has caused quite an uproar. If you enjoy Gobhi Manchurian, you'll be disappointed as the dish faces a recent ban in Goa. Councilor Tarak Arolkar suggested the prohibition, citing concerns about synthetic colours and cleanliness, especially in street vendors' versions.

Why is it called Gobi Manchurian? ›

It mattered little that Manchurian was never a culinary style in the country of its creator's ancestors. Very soon the word was suffixed to gobi (cauliflower florets) and paneer. Tomatoes, coriander and even garam masalas added their flavours to the Manchurian sauce.

What is the taste of Manchurian? ›

The sauce has a mix of eclectic flavors and tastes like sweet, savory, spicy, sour and umami. The recipe is also vegan. Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in this spicy-umami sauce. You can also call the sauce as manchurian sauce.

Why is my Manchurian soft? ›

Using water will make the balls wet and will not be crisp. To make Manchurian Veg Balls, always add maida or corn flour to the batter. Corn flour is generally used to add crispness to dishes. Make sure that corn flour should always be used in the ratio of 2:1.

Is cornstarch used in Manchurian? ›

You can, of course use All purpose flour/Maida and Cornstarch (¼ cup each) if you don't want to add Besan/Gram flour and Rice flour while making the Manchurian balls. If you want to serve a dry version of Veg-Manchurian, reduce the quantity of water. Use ½ cup of water and ½ tbsp of cornstarch.

What is the difference between Manchurian and Szechuan sauce? ›

Szechuan – cilantro-based, slightly sweet, and spicy. Chili – made with soya, ginger and garlic. Manchurian – soya-based with ginger, garlic and prominent coriander flavour. Spicy Garlic – lots of crushed garlic, and despite its moniker, the least spicy of all sauces.

Is Veg Manchurian junk food? ›

Veg Manchurian can be a healthy dish when prepared using the right cooking methods and ingredients. Several recipes provide healthier alternatives, such as using an appe pan instead of deep-frying, incorporating a variety of vegetables, and using minimal oil.

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