Cauliflower Manchurian/Gobi Manchurian is a very popular Indo-Chinese dish made with cauliflower. Gobi Manchurian (gravy) is a fantastic side dish for Vegetable Fried rice and the dry version can be served as a snack or an appetizer.


  • 4 cups cauliflower florets
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • Salt to taste

To make batter:

  • 3 tablespoons plain flour or all purpose flour
  • 1 tablespoon cornflour
  • Water
  • Salt to taste

To make Manchurian:

  • 1 tablespoon oil
  • 1 tablespoon garlic, sliced
  • 1 teaspoon ginger, sliced
  • 1 cup diced onions
  • 1 cup diced green capsicum or bell pepper
  • 2 green chilies, finely chopped
  • 3 tablespoons tomato sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon green chili sauce
  • Oil for shallow frying
  • Salt to taste
  • Spring onions, finely chopped, to garnish


  1. Marinate cauliflower with minced ginger and garlic for 15 – 20 minutes. Place them in a steamer and cook until tender. Alternatively, you can cook them in boiling water. (see notes). Set aside.
  2. To make batter, place plain (all purpose) flour, cornflour, and enough salt in a large bowl. Add water little by little to make smooth, thick batter. Add cauliflower and toss well. Make sure the florets are well coated with batter.
  3. Heat oil for shallow frying in a large pan. Add cauliflower in batches. Do not overcrowd the pan. Turn occasionally and make sure all the sides are browned. When done, drain on an absorbent towel. Set aside.
  4. To make manchurian, heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add ginger and garlic. Saute, stirring, for 1 minute, or until browned. Add onions and capsicum (bell pepper), and sauté, stirring occasionally, for another 2-3 minutes or until they are softened.
  5. Stir in tomato sauce, soy sauce and chili sauce. Saute, stirring, for 1 minute. Add cauliflower, and cook until heated through.
  6. Remove from heat. Serve warm garnished with spring onions