Gobi Manchurian (Indian-Chinese Fried Cauliflower)
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
4 to 6 servings This lesser-known, spicy cousin of General Tso’s chicken was concocted by Chinese restaurateurs in India. Though not typical, we sometimes like to coat the cauliflower in ½ batch Pakora Batter. Please read about Deep-Frying.
Ingredients
- 1 ¼ cup ketchup, store-bought or homemade (opens in new tab)
- 1 tablespoon soy sauce
- 1 tablespoon distilled white or rice vinegar
- (2 teaspoons toasted sesame oil)
- ¼ cup cold water
- 1 tablespoon cornstarch
- 1 medium head cauliflower (about 1¼ pounds)
- 1 Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala (opens in new tab)
- 2 inches vegetable oil
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 to 6 serrano peppers, seeded, if desired, and chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced or grated
- Chopped cilantro
- Chopped green onions
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ¼ cup ketchup, store-bought or homemade
- 1 tablespoon soy sauce
- 1 tablespoon distilled white or rice vinegar
- (2 teaspoons toasted sesame oil)
- ¼ cup cold water
- 1 tablespoon cornstarch
- 1 medium head cauliflower (about 1¼ pounds)
- 1 Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala
- 2 inches vegetable oil
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 to 6 serrano peppers, seeded, if desired, and chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced or grated
- Chopped cilantro
- Chopped green onions
Let's Cook
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Step 1.
In a small bowl, combine and set aside: ¼ cup ketchup, store-bought or homemade; 1 tablespoon soy sauce; 1 tablespoon distilled white or rice vinegar; (2 teaspoons toasted sesame oil)
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Step 2.
In a second small bowl, combine and set aside: ¼ cup cold water; 1 tablespoon cornstarch
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Step 3.
Trim and cut into bite-sized florets: 1 medium head cauliflower (about 1¼ pounds)
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Step 4.
Prepare: Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala
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Step 5.
Heat to 375°F in a Dutch oven, wok, or large heavy saucepan: 2 inches vegetable oil
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Step 6.
Preheat the oven to 200°F and line a baking sheet with paper towels. Coat the cauliflower in the batter and fry in batches until deep golden brown and crispy, about 4 minutes. Do not crowd the pot, and check the temperature of the oil frequently to make sure that it stays around 375°F. Transfer the florets using a spider or slotted spoon to the lined baking sheet and keep warm in the oven as you fry the remaining florets.
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Step 7.
Heat in a large saucepan or wok over medium-high heat until hot: 2 tablespoons vegetable oil
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Step 8.
Add and sauté until softened: 1 medium onion, finely chopped
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Step 9.
Add and cook, stirring, until fragrant and just starting to brown: 3 to 6 serrano peppers, seeded, if desired, and chopped; 4 garlic cloves, minced; 1-inch piece ginger, peeled and minced or grated
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Step 10.
Add the ketchup mixture and bring to a simmer. Give the cornstarch mixture a stir, add to the sauce, and stir. When the sauce thickens, add the cauliflower and toss with the sauce. Serve topped generously with: Chopped cilantro; Chopped green onions