Step 1

Finely chop ginger, and garlic. Chop capsicum & spring onions. Keep it aside.

Step 2

Keep all the sauces & seasonings ready.

Step 3

Cut the gobi in medium size florets. Rinse it well & keep it aside.

Step 4

Boil water & add salt. Add the cauliflower florets & cook for 5 minutes. Immediately drain it into a colander & keep it aside for 5 minutes. Transfer the gobi to a mixing bowl.

Step 5

In the mixing bowl, combine cauliflower florets, black pepper powder, Kashmiri red chili powder, ginger garlic paste & vinegar.

Step 6

Add rice flour, cornflour, all-purpose flour (maida) & salt. Combine.

Step 7

Add water little by little (1-2 tbsp) & mix until the cauliflower florets are coated well with the batter. The batter should not be runny.

Step 8

Heat oil in a heavy bottom pan over medium heat.

Step 9

Fry the cauliflower florets in hot oil until golden brown.

Step 10

Remove & keep it on a kitchen tissue to drain off the excess oil.

Step 11

Heat 2 tsp oil in the pan at high flame.

Step 12

Add chopped ginger, garlic, spring onion whites & capsicum. Saute for 2 minutes.

Step 13

Add tomato sauce, soya sauce, black pepper powder, & vinegar. Stir it.

Step 14

Next, add the cornflour slurry & mix.

Step 15

Let it come to a boil.

Step 16

Taste the Manchurian sauce and add more salt or pepper, if needed.

Step 17

Add spring onion greens & fried cauliflower florets. Mix it well so that cauliflower florets are coated well with the sauce.

Step 18

Garnish with spring onion greens. Gobi Manchurian is ready.

Step 19

Serve hot and enjoy!