Yes, healthy scrumptious Gobi Manchurian for the food lovers' soul!
Gobi Manchurian, hot and spicy, served with some tomato sauce is a popular street / fast food through the country. Gobi florets tossed in the spicy tangy sauce, cooked to perfection makes it a super yummy dish.
This recipe takes you through how to make this delicious, otherwise deep fried dish with no extracted oil. Yes, healthy scrumptious Gobi Manchurian for the food lovers' soul!
Try it our and send us pictures of your dish.
1 Cauliflower / Gobi
8 cloves Garlic
2 inch Ginger
1/2 Green Chili
2 tbsp Apple Cider Vinegar
1/2 tsp Turmeric Powder
1/2 tsp Black Pepper Powder
1/2 bunch Spring Onions
4 tsp Miso Paste
Chop gobi / cauliflower into bite sized pieces.
Steam or boil for 4 minutes until half cooked, then transfer to a large vessel for mixing later.
While the cauliflower / gobi is being cooked, peel onion and ginger.
Grind onion, tomato, vinegar and ginger to a smooth paste. Boil in a heavy saucepan or thick bottomed kadai.
Peel and crush or grind garlic into a paste. Keep aside for ten minutes, then add into the boiling sauce, along with turmeric powder and black pepper powder.
Chop spring onion into small pieces. Once sauce is cooked, remove from stove and mix in spring onion pieces along with miso paste to make gobi manchurian sauce.
Pour the sauce into the large vessel with half cooked gobi / cauliflower and mix well.
Line a baking tray with unbleached parchment paper or silicone sheet.
Arrange the gobi manchurian sauce coated gobi / cauliflower florets on the tray without them touching one another.
If you have excess sauce, leave it behind in the vessel to mix in later. Bake at 180 deg C for 15 minutes, until fully cooked and beginning to slightly brown.
Remove and transfer to a vessel. Keep aside.
Keep freshly chopped cauliflower florets immersed in water until baking, to remove any worms that may be in the cauliflower, especially if it is an organic cauliflower!