In this Gobi Manchurian, crispy cauliflower meets a tangy, spicy sauce to create an explosion of unforgettable flavor. This Indo-Chinese marvel, enhanced with a double-cook method that ensures every bite is as crunchy as it is flavorful, will keep you coming back for another bite.
Who says you can’t have it all in one bowl? This vegan Gobi Manchurian is a game changer, packing a punch with its crispy cauliflower that’s just spicy enough to keep things interesting. The double-cook method—first frying, then air frying—locks in an amazing depth of flavor and a crave-worthy crunch. Just toss it over basmati rice, sprinkle on some fresh cilantro, and you’ve got something magical to experience.
This dish offers a perfect balance of flavors. The crunch of golden cauliflower gives way to a burst of sweet, tangy, and umami flavors, all wrapped in a spicy chili sauce that’s rich with aromatics. It’s a play of contrasts that works so well together—crispy yet saucy, spicy yet balanced with a hint of sweetness.
This best Gobi Manchurian recipe is flavor-packed and one that you absolutely need to bring to your table. It’s the kind of dish that once you try, you’ll find excuses to make again and again.
If you’d like more cauliflower recipes like this one, this vegan gochujang cauliflower will hit the spot, as will this cauliflower and mushroom curry. Give this firecracker cauliflower a try, or maybe this vegan bang bang cauliflower. If you are hungry for more, this collection of cauliflower recipes will serve up some fantastic options!
What Is Gobi Manchurian?
Gobi Manchurian is a standout Indo-Chinese dish that perfectly marries the robust heartiness of cauliflower with the dynamic, tangy flavors characteristic of a rich chili sauce. It represents the fusion of Indian flavors and Southeast Asian influences, resulting in a deep-fried cauliflower masterpiece. It’s bathed in a sticky sauce that’s a perfect mix of sweet, spicy, and umami.
My take on this dish respects its traditional roots, offering a slight modification. After the cauliflower is initially fried, I air fry it for an extra crunch that truly sets it apart. This recipe isn’t about trying to reinvent a well-loved classic; it’s about enhancing it.
By incorporating air frying into the process, I’m upping the ante on texture. This ensures each bite of cauliflower isn’t just enveloped in that irresistible sauce but also boasts an amazing crunch. This makes it a perfect fit for gatherings or a standout dish in any meal setting.
Why You’ll Love This Crispy Gobi Manchurian
This Gobi Manchurian dish nails the crispy, tangy, and utterly satisfying vibe you’re after. It’s a great twist on the classic Indo-Chinese favorite, using Indian spices and a hint of Southeast Asian flair to bring out a bold flavor profile. Here’s why this dish is a must-make:
- Next-Level Crunch: The combo of frying and air frying takes the cauliflower from simply good to amazingly crispy.
- Bold Flavors, Balanced Taste: It’s all about the sauce here—spicy, sweet, and rich with umami, thanks to a thoughtful mix of Indian and Southeast Asian influences.
- Everyone’s Invited: This vegan dish makes sure no one misses out on the goodness, fitting perfectly into any meal plan.
- A Twist That Works: Keeping true to the Gobi Manchurian spirit, the air fryer step is my little hack for extra crunch, making the dish not just delicious but memorable.
- Easy to Pull Off: Despite the layers of flavor, it’s surprisingly simple to make, meaning you get to enjoy more gourmet meals at home.
This Gobi Manchurian brings a bit of innovation to the table, making it not just a dish, but a conversation starter. It’s about taking those classic flavors we all love and giving them a modern, crispy twist.
Key Ingredients
The beauty of this Gobi Manchurian lies not just in its deeply complex flavors but also in the simplicity and accessibility of its ingredients. Each component, easily found in your local grocery store, plays a vital role in creating a dish that’s bursting with powerful, balanced flavors. When combined, these ingredients transform the humble cauliflower into a culinary masterpiece. This proves that great taste comes from the perfect blend of simple, quality ingredients.
Garlic: The backbone of many flavorful dishes, garlic adds a pungent, earthy aroma and depth to the Gobi Manchurian sauce. Its robust flavor lays the groundwork for the spicy, tangy sauce that coats the cauliflower.
Ginger: Ginger brings a warm, spicy kick and a slight sweetness that complements the garlic. Its zesty flavor helps balance the heat and adds complexity to the dish’s overall taste profile.
Red Onion: Red onion offers a mild, slightly sweet flavor that becomes richer and more mellow as it cooks. It provides a subtle crunch and color, enhancing both the sauce’s and the dish’s visual appeal.
Scallions: Also known as green onions, scallions add a fresh, crisp texture and a mild onion flavor. They’re often used as a garnish, adding a pop of color and freshness to the finished dish.
Vegetable Broth: Vegetable broth introduces a subtle depth and richness, serving as the base of the sauce. It helps to meld the flavors together while keeping the dish moist and flavorful.
Sambal: This chili paste is the heart of the dish’s heat, offering a fiery kick that can be adjusted according to your heat preference. It adds not only spice but also a slight acidity, making the sauce rich and complex.
All-Purpose Flour: Flour serves as the base of the batter, giving it structure. It helps to create a crisp exterior when fried, acting as the perfect canvas for the sauce to cling to.
Cornstarch: Cornstarch is mixed with flour to lighten the batter, ensuring the fried cauliflower has a crispy, airy texture. It’s also used to thicken the sauce, giving it a glossy, clingy quality.
Onion Powder: Onion powder adds a concentrated burst of savory flavor to the batter. This enhances the umami notes in the dish without the bulk of additional fresh onions.
Garlic Powder: Like onion powder, garlic powder intensifies the savory, aromatic quality of the dish. It ensures that each bite is packed with flavor.
Garam Masala: This blend of ground spices adds warmth and a hint of sweetness to the dish, introducing a quintessentially Indian flavor profile that’s complex and aromatic.
Turmeric: Turmeric provides a bright, yellow hue and a bitter, earthy flavor. Beyond its color, it adds antioxidant properties and a subtle depth that underscores the dish’s rich tapestry of flavors.
Cauliflower: The star of the show, cauliflower transforms into a crispy, juicy delight when fried. Its neutral taste and satisfying texture make it the perfect vehicle for the bold, spicy sauce.
Basmati Rice: With its fluffy grains and fragrant aroma, basmati rice is the ideal complement to Gobi Manchurian, providing a soothing balance to the dish’s intense flavors.
Cilantro: Fresh cilantro adds a burst of color and a refreshing, citrusy undertone. Its bright flavor cuts through the richness of the dish, adding a final layer of complexity.
Each ingredient in this recipe plays a crucial role in creating a dish that’s bursting with flavor, texture, and color, making Gobi Manchurian a truly memorable experience.
How To Make Gobi Manchurian
Creating this delectable Gobi Manchurian involves a few key steps, each contributing to the dish’s complex flavors and textures. Here’s what you are going to do:
Prepare The Sauce
Start with the aromatic base of garlic and ginger, which should become fragrant as they soften—a hint that they’re releasing their flavors. The addition of red onion and scallions brings a vibrant color and a layer of subtle sweetness, promising a sauce that’s as visually appealing as it is delicious.
Tip: Softening your aromatics correctly is key to unlocking their flavor without introducing bitterness.
Create The Batter
Mix your dry ingredients and gradually incorporate water until you achieve a silky consistency. You want a batter that thinly coats a spoon. Common Mistake to Avoid: A too-thick batter will result in soggy cauliflower. Aim for a consistency that’s just right for a light, crispy coating.
Boil The Cauliflower
Lightly boil the florets, ensuring they are tender but still firm. Expert Tip: Uniformly cut pieces ensure even cooking and perfect texture in every bite.
Fry The Cauliflower
Coat the florets in batter and fry in oil heated to 325-350°F. Fry in small batches to avoid overcrowding. This will ensure each piece becomes perfectly golden and crispy.
Air Fry The Cauliflower
After tossing with the sauce, give the pieces a final air fry. This step is crucial for that extra crunch. Tip: Shaking the basket halfway through ensures even crispiness across all the florets.
Serve
Present your Gobi Manchurian over a bed of basmati rice, garnished with fresh cilantro for a refreshing contrast. Reminder: For the best texture, mix the cauliflower with the sauce just before serving to maintain its crispiness.
How To Store Leftovers
Enjoying your Gobi Manchurian doesn’t have to end with the meal. If you find yourself with leftovers, storing them properly can help you savor this delightful dish for a bit longer. Here’s how:
- Cool Down: Allow any leftovers to cool to room temperature before storing. Storing food while it’s still warm can lead to moisture buildup, which might make your crispy cauliflower soggy.
- Airtight Container: Transfer the cooled Gobi Manchurian into an airtight container. This helps to retain the flavors and prevent the cauliflower from absorbing any odors from the fridge.
- Refrigerate: Store the container in the refrigerator. Properly stored, your Gobi Manchurian can last for 2-3 days.
- Reheating: When you’re ready to enjoy your leftovers, reheating them in an air fryer or oven can help bring back some of the crispiness. Microwave reheating might make the dish a bit soggy, so it’s best avoided if you’re aiming for that initial crunch.
Final Thoughts
Making this Gobi Manchurian recipe is easy, uses simple ingredients, and delivers on flavor. By deep-frying and then air-frying the cauliflower, you are left with a supremely crunchy and irresistible dish with a complex and perfectly balanced sauce. If you make this recipe and love it, please leave a rating and comment below!
FAQs
Gobi Manchurian might lose its crispiness if the batter is too thick, if it’s fried at the wrong temperature, or if it’s left sitting in sauce for too long. To ensure a crispier outcome, focus on creating a light batter and fry the cauliflower at a consistent high temperature. Additionally, giving the battered florets a final air fry after coating them in sauce, as suggested in this recipe, reintroduces that desired crunch, making each bite as satisfying as the first.
Gobi Manchurian is typically considered more of an indulgence than a health food due to its deep-frying process. However, it features cauliflower, a vegetable packed with nutrients. Opting for air frying or baking instead of deep frying can make this dish a healthier choice without compromising on taste.
Yes, Gobi Manchurian can be vegan, as the core ingredients—cauliflower, flour, and spices—are plant-based. The key is ensuring that no animal products are used in the batter or sauce, such as substituting any dairy or animal-derived additives with vegan-friendly alternatives. This particular recipe is designed to be vegan, making it a delicious option for those following a plant-based diet.
Gobi Manchurian is not inherently gluten-free due to the use of all-purpose flour in the batter. However, it can be easily adapted for a gluten-free diet by substituting the all-purpose flour with a gluten-free flour blend and ensuring that any other ingredients, like cornstarch, are certified gluten-free. Always check labels for hidden gluten when selecting ingredients.
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Vegan Gobi Manchurian
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This Gobi Manchurian is a naturally vegan dish that features crispy, spicy cauliflower. This recipe uses an air-fryer after deep frying to lock in the flavor of the sauce and develop an irresistible crispy texture. All you need is basmati rice and some chopped cilantro and you have heaven in a bowl!
Ingredients
for the sauce
- 1 TB canola oil
- 2 TB minced garlic
- 2 TB minced ginger
- 1 small red onion, diced
- 3 scallions, chopped
- 2/3 cup vegetable broth, plus a little more if needed
- 1/3 cup sambal (cut back to half or 1 TB for less spicy)
for the batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch, plus 1-4 TB extra
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 cup water
for the cauliflower + to serve
- 1 small head of cauliflower, cut into small, bite-sized florets
- plenty of canola, grapeseed or vegetable oil, for frying
- 2 servings of prepared basmati rice
- chopped cilantro, for garnish
Instructions
to make the sauce
- Heat the oil in a medium-sized saucepan over medium heat. Add in the garlic and ginger and saute until softened but not browned (about 7 minutes) adding in splashes of the vegetable broth as needed.
- Add in the red onion and scallions, and stir to combine. Keep adding liquid to the pan as needed to allow the vegetables to soften, but not brown (10-15 minutes).
- By this time, the vegetables should be soft and most of the liquid absorbed. Remove from the heat and stir in the desired amount of sambal. Set aside.
to make the batter
- Combine all of the batter ingredients in a medium-sized bowl, except for the extra 4 TB cornstarch and water.
- Add in the water, stir gently, adding in extra cornstarch one tablespoon at a time as needed to obtain a smooth consistency. You want it thin enough to coat the cauliflower florets, but not so thin in drips too fast, or too thick that it doesn’t coat the florets evenly.
to prepare the cauliflower
- Place the florets into a large saucepan. Cover with water and place a lid over the top. Bring to a boil on the stovetop, then remove from the heat and drain. I transferred to a baking sheet with a cooling rack set inside to allow the cauliflower to drain and cool.
- Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees.
- Place several florets into the batter and carefully drop into the hot oil one at a time. Fry until golden, then transfer to paper towels with a skimmer to drain while you repeat the process with the rest of the florets. Don’t overcrowd the pot or your florets will stick to each other.
- Toss the fried florets into the prepared sauce, then place into an air fryer for 8-10 minutes at 400 degrees, shaking every few minutes to avoid sticking. (You may need to do this in 2-4 batches depending on your airfryer size.)
- Serve immediately with prepared basmati rice and chopped cilantro.
Notes
- Heat Level Adjustment: The spiciness of Gobi Manchurian can be easily adjusted to suit your taste. If you prefer a milder version, reduce the amount of sambal in the sauce. For those who love extra heat, feel free to increase the sambal or add a pinch of red pepper flakes to the sauce.
- Gluten-Free Option: To make this Gobi Manchurian gluten-free, substitute the all-purpose flour with any gluten-free flour blend and ensure your cornstarch and other ingredients are certified gluten-free. This simple swap allows everyone to enjoy this delicious dish without compromising on taste or texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéed, Battered, Deep-Fried, Air-Fried
- Cuisine: Indian, Chinese, Indo-Chinese
Shirley says
Since I try to avoid fried foods, do you think this batter would crisp up and brown in an air fryer it a hot oven?
erin wysocarski says
Hi Shirely, no, this batter is designed for frying. If you’d like to try a nonfried version, I recommend going to Vegan Richa for this baked version: https://www.veganricha.com/baked-gobi-manchurian/
Courtney Farmer says
Loved the use of the air dryer- my husband and I both agree this is the highest and best use for a head of cauliflower. Better than take out in every way and totally satisfying. Thanks for sharing another fun and tasty recipe with us! Trying your carrot lox bagel and carrot lox sushi recipes this week. 🙂
Donna says
If you are still in Boston you can get awesome Gobi Manchurian at Walnut Grill in Newton Mass
Shanaz Rafiq says
I love the vibrant color and texture of this gobi manchurian
Dunori says
Looks fabulous. With cauliflower season here this would be fantastic to try out.
Mary R says
A few years ago, Sam Sifton published a recipe for Manchurian Cauliflower in the New York Times, and his sauce was built around ketchup of all things. I tried it out of curiosity and was shocked when it tasted exactly how my local take-out’s gobi Manchurian did. Sifton’s batter wasn’t vegan (3 eggs, 2/3 cup cornstarch, and salt and pepper to taste), but the sauce is. He fried 2 cloves of minced garlic in a tablespoon of oil until fragrant, then added 1 cup of ketchup. When it began to bubble and caramelize, he added cayenne pepper pinch by pinch to taste, then tossed in the fried cauliflower. Simple as anything.
Hannah says
I’m so excited to have another great air fryer recipe! It’s such a fun toy. Tough to make good battered items though, so it’s smart to use a two-part frying process for the best results.