Gobi Manchurian Curry

Monday, March 8, 2010

Ingredients :
Cauliflower florets 1 Medium sized
Corn Flour 1 Cup
Yogurt or Curd 1/2 cup
Chilli Powder 1 Teaspoon
Green Chilles 1
Ginger Garlic Paste 1 Teaspoon
Salt as needed
Oil for deep frying

Gravy Ingredients:
Tomato Sauce 5 teaspoons
Soy Sauce 2 teaspoons
Corn Flour  4 teaspoons
Green chiilies
Garlic and Ginger paste 1 teaspoon
Spring onions chopped 2
Onions 2
Capsicum 1 small
Oil 2 Table spoons or 6 teaspoons

1. Cut the cauliflower into even sized florets.

2. Add salt and water and boil for 5 minutes in microwave or on stove boil water with salt till water starts to bubble switch off the stove and soak the cauliflower florets for 5 minutes or the cauliflower should not become soft. It should be liked half boiled little softened .
3. Make a paste of green chilli ,ginger and garlic.
4.Add corn flour, chiili ginger garlic paste ,turmeric powder and chilly powder to cauliflower and mix with curd . Add very little water if required .

5. Now in a non stick pan or tawa heat oil and after oil is heated gently drop each cauliflower flourets one after one on a low flame till they are cooked. With a spatula gently turn them on all sides.

7. Keep the florets aside in a big bowl. (We need to mix the gravy so a big bowl will be good)

1. In a bowl about 3/4 cup of water and mix corn flour make it into a smooth paste without lumps. Add ginger garlic paste.

2. Cut onion, spring onions, green chillies and capsicum into small pieces.

3. Heat a pan and add oil after oil is heated add the onion pieces, green chilli ,capsicum and spring onions to it. 

3. After the vegetables become soft and are cooked add ginger garlic paste and corn paste  . Ensure that no lumps are formed. 

5. Cook this for 5 minutes in medium flame stir in between ,add tomato ketchup and dark soya sauce and cook for 2 minutes.

6. Switch off the stove. Add the gravy to the dry machurian. Mix well
Serve with naan, batura or fried rice.


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