Gobi Manchurian Gravy
This is one of the popular Indo-Chinese dishes made with battered and deep-fried cauliflower florets that are then stir-fried with onions, green peppers, and spicy sauces.
It is typically served as a starter or appetizer but is also enjoyed as a main course with rice or noodles. It is now popular street food and restaurant dish throughout India, as well as in other parts of the world with a significant Indian population.
I personally like semi-wet and semi-dry as it goes well with fried rice like Jeera Rice and Egg Rice.
How do you like your Manchurian wet or dry? Please mention your like in the comments.
A million videos on YouTube show how to cook this recipe at home. One of the videos I have recorded to cook Manchurian at home tastes exactly like restaurants.
It fits perfectly for a starter before a good meal or as an evening snack which goes very well with hot tea or a cold drink.
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How to make Gobi Manchurian with step-by-step photos:
Gobi Manchurian Gravy Recipe
Detailed instructions to cook Gobi Manchurian at home
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