Gobi Manchurian

Gobi Manchurian needs no introduction. The ever popular dish is a favorite among young and old and back home in India the best gobi manchurians that you get to taste are made right on the street stall. Last year when me and my husband were in India visiting our parents, we did get a chance to relish this amazing dish.
A couple of years ago, I was newly married and wanted to impress my husband with my culinary skills. After going over a million recipes online and a couple of cook books for gobi manchurian, armed with a new wok and all the ingredients, I was ready to test the water. Here's my gobi manchurian recipe and let me say, it sure is true that the way to a man's heart is through his stomach :D


Whole Gobi/Cauliflower - cut into bite size florets. Do not cut them too small or it will break easily while frying
Milk - 2 tsp

Bring water to boil in a large vessel and add milk. Add the florets and let it boil for 5 minutes. Do not over cook gobi as it will become very soft and difficult to handle. Drain and dry the florets. Set aside.

For the Sauce:
Sliced onion - 1
Bell Pepper/Capsicum, sliced - 1
Chopped Garlic - 2 tbsp
Green onion, finely chopped - 1 bunch
Tomato ketchup - 4 tbsp/ according to taste
Chilly paste - 4 tbsp/ according to taste
Soy Sauce - 4 tbsp
Oil - 2 tsp

Heat oil in a wok and fry garlic a minute, add onion, bell pepper and fry till you get a nice aroma. Mix in tomato, chilly and soy sauce. Switch off the stove and add green onion to make sure the green onion remains crispy. Set aside.

For the paste:
All purpose flour - 1 cup
Corn flour - 2 tbsp
Ginger-garlic paste - 1 tsp
Red chilly powder - 1tsp or to taste
Salt - to taste
Water
Oil for frying

Make a paste of all purpose flour, corn flour, ginger garlic paste, red chilly powder and salt. Dip the florets in the paste and deep fry in oil. Set aside.

Heat the sauce for a couple of minutes and then add the fried cauliflower florets. And voila gobi manchurian is ready. Garnish with a few sprigs cilantro(totally optional).