Gobi Manchurian Gravy

We harvested yet another Cauliflower recently. So I made a yummy Gobi Manchurian gravy. Must say the cauliflower was super fresh and the gravy paired with Veg Fried rice was super delicious.

Here the cauliflower florets are deep fried and tossed in delicious chilli garlic and tomato sauce.

**Recipe **

Ingredients:

1 medium size cauliflower

Ginger Garlic paste 1 or 2 tsp

Turmeric powder a pinch

Oil for deep frying

Salt

Coriander leaves

Water for boiling the cauliflower florets

For batter:

All purpose flour/maida - 1/2 cup

Corn Flour 2 tsp

Salt to taste

Red chilli powder 1 tsp (or according to taste)

Ginger garlic paste 1 tsp

For sauce:

Oil

Onion 1

Ginger garlic paste

Salt to taste

Sugar a pinch

Red Chilli powder 1 tsp

Tomato ketchup

Garlic Chilli Sauce

Method:

Step 1:

1. Take water in a vessel. Add salt and turmeric powder to it and bring it to a boil.

2. Then add the cauliflower florets and keep it immersed for 5 to 6 minutes.

3. Drain the water and set the cauliflower florets aside.

Step 2: Deep fry Cauliflower florets:

1. Mix the ingredients given in "For batter" section to form a paste. The batter should not be so thick or runny.

2. Heat oil in a pan for deep frying.

3. Dip the cauliflower florets in the batter and deep fry in hot oil in medium flame.

4. Drain the deep fried cauliflower and set it aside.

Step 3: Prepare the gravy:

1. Heat oil in a pan.

2. Once hot, add ginger garlic paste.

3. Then add onions and saute it in high flame.

4. Next add salt, sugar, red chilli powder. Mix them well.

5. Then add tomato ketchup & the garlic chilli sauce and 2 cups of water.

6. Give a quick whisk and add the deep fried cauliflower florets.

7. Switch off the flame once the cauliflower blends well with the sauce.

8. Garnish with coriander leaves.

Note: You can also add spring onions if you have.