| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 15g | 2g | 36g |
| sugars | fibre | protein | salt |
| 7g | 4g | 5g | 1.67g |
Why I Love Indian Cauliflower Manchurian Gravy
As someone who grew up with a love for diverse food traditions, learning about and creating new dishes brings me joy in ways Matcha teas or sakura mochis never could. I’d like to draw your attention to one of my recent culinary discoveries: the Indian Cauliflower Manchurian Gravy. At first glance, this dish may seem offbeat and unique, considering my expertise with seafood, but my adoration for it all comes down to one thing: the exquisite blend of flavors.
Exploring Cauliflower in a New Avatar
Being a vegetable that’s subtly flavored, cauliflower often gets relegated to the side-dish category. However, in the Cauliflower Manchurian Gravy dish, our humble cauliflower shines in all its glory. Lightly fried and dunked in a sauce that dances with flavors of spice, ginger, garlic, and the soul-satisfying warmth of the perfect Indian gravy, it’s a treat for the senses. Though not from a specific chef, I was greatly inspired by the Indian street food culture and the Sanjeev Kapoor’s knack for turning the ordinary into something extraordinary with this recipe.
A Fusion of Cultures
I’ve always appreciated the unity in diversity of Asian cuisines and have made it a point to incorporate some elements of it into my dishes. The heartiness of the Cauliflower Manchurian Gravy, with its zing of sauces and flavor-packed vegetarian broth, is reminiscent of what you might find in a traditional Japanese hot pot. This recipe reminds me of the flavorful curries from Yuko’s Kitchen in Los Angeles, where traditional Japanese recipes are given a modern twist.
As for pairings, this dish works incredibly well with a side of saffron-infused jasmine rice, which helps deliver an incredible amalgam of Indian and East Asian flavors. Looking for something lighter? Try it with a side of cucumber raita, an Indian yogurt-based salad.
Here’s the truth: much like sushi rolls or a comforting miso soup, the Cauliflower Manchurian Gravy, for me, is a testament to my constant quest for culinary exploration. It’s about basking in the sheer delight of creating something that transcends borders, proving once again that food is a universal language that we all understand and love.
What You’ll Need
- 1 large cauliflower
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- Water as required
- Vegetable oil for frying
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green chilies, finely chopped
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon tomato ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Spring onion greens for garnish
Method
Step One
Cut the cauliflower into bite-sized florets. In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, cayenne pepper, ginger paste, and garlic paste. Gradually add water, stirring, to form a thick batter that can easily coat the cauliflower florets.
Step Two
Heat the vegetable oil for frying in a deep fryer or large saucepan. Dip each cauliflower floret into the batter to coat, then carefully drop into the hot oil. Fry until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
Step Three
Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the finely chopped onion, bell pepper, minced garlic, minced ginger, and green chilies. Stir-fry for a few minutes, until the vegetables are fragrant and slightly softened.
Step Four
Pour in the vegetable broth, soy sauce, vinegar, and tomato ketchup. Stir well to combine, then bring the mixture to a simmer.
Step Five
Mix together the cornstarch and water to make a slurry, then pour this into the skillet. Stir well, then continue to cook until the sauce has thickened.
Step Six
Add the fried cauliflower into the skillet and stir well to coat in the sauce. Continue to cook for a few more minutes, until the cauliflower is heated through.
Step Seven
Garnish the Cauliflower Manchurian Gravy with spring onion greens before serving. Enjoy it as is, or with rice or noodles for a satisfying meal.
