Gobi Manchurian

As you know, one of my favorite places to get inspiration from is Instagram! I came across this recipe for Gobi Manchurian (cauliflower in a sweet and spicy sauce). The creator of this video explains how this is an Indo-Chinese dish. This means that the inspiration comes from Indian and Chinese flavors. This was a new combination of flavors for me and I loved it!

Gobi Manchurian

Serves: 4

Ingredients:

• 1 head cauliflower, cut into florets

• 1 cup flour

• 1 cup water

• 1 tsp black pepper

• 1 tsp chili powder*

• Pinch salt

• For the Sauce

• 1 tbsp oil

• 1 small red onion, finely diced

• 2 scallions, whites and greens chopped and separated 

• 1 jalapeno, diced

• 3 cloves of garlic, minced

• 1 tbsp fresh ginger, grated

• ½  bell pepper, diced

• 4 tbsp soy sauce

• 4 tbsp sriracha

• 2 tsp ketchup

• 4 tsp rice vinegar

• Cornstarch slurry: 1 tbsp cornstarch and ¼ cup water mixed well

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Combine the flour, water, black pepper, and chili in a medium bowl. Coat the cauliflower with the batter and place on a parchment lined baking sheet. Roast for 30 minutes--flip halfway through.

2. In the meantime, heat oil in a large skillet over medium heat. Saute the onion and scallion whites until translucent (~5-8 minutes). Add the jalapeno, garlic, and ginger, Saute until fragrant. Add in bell pepper and cook for 3-4 minutes. 

3. Add in the rest of the ingredients and cook for a couple minutes until the sauce starts to thicken. Toss in the cauliflower and coat with sauce. Garnish with green parts of scallion and serve immediately.

*The original recipe called for “kashmiri red chili powder.” I could not find this, so I used chili powder.

Link to @rootedinspice ‘s Instagram!