Indian-Chinese food is one of my favorite fusion cuisines. Its a great combination of flavors for an indian palate but is different enough from your usual Indian fare. I'm a huge fan. Eating out at indo-chinese restaurants (there are several of those, especially in the NYC area) is great but a high calorie affair. Almost everything is fried before its tossed in a corn starch/soy sauce concoction.
This is a guilt free and therefore a fryer and crunch free version but the flavors are awesome! The Cauliflower in this recipe is oven roasted before its tossed in the sauce.It makes for a great side or a snack.
| RECIPE | ||||||||||
| Prep Time : | 15 mins | Serves: | 1-2 people | |||||||
| Cooking Time : | 40-45 mins | |||||||||
| INGREDIENTS | ||||||||||
| > | 1 head of Cauliflowe | |||||||||
| > | 1 bunch spring onions | |||||||||
| > | 2-3 garlic cloves | |||||||||
| > | 1/4 cup Soy sauce or Tamari | |||||||||
| > | 3-4 tbsp of Sweet/Spicy ketchup OR 2 tbsp Ketchup + 1 tbsp Sriracha | |||||||||
| > | 2-3 tbsp vegetable oil | |||||||||
| > | 1 Red Bell Pepper - Sliced (optional) | |||||||||
| INSTRUCTIONS | ||||||||||
| * | Preheat Oven to 350 degree | |||||||||
| * | Cut Cauliflower into bit size florets. Try to keep the florets intact. | |||||||||
| * | Wash in cold water, drain completely and dry with a paper towel. Make sure to remove all moisture | |||||||||
| * | In a bowl or a zip lock bag, add 1-2 tbsp of oil and add cauliflower and salt.Toss to coat | |||||||||
| * | Spread the tossed cauliflower on a lined sheet pan and put it in the oven for 20-25 mins | |||||||||
| * | When cauliflower is cooked (you will see some brown spots on them), start preparing the sauce. | |||||||||
| * | Heat a pan, add remaining oil, minced garlic and chopped spring onion (whites only) | |||||||||
| * | Cook for 1 min on high heat and then add sliced bell pepper and toss for 1-2 mins on high heat | |||||||||
| * | Add soy sauce (or tamari), sweet/spicy ketchup (or ketchup+sriracha) and toss everything together | |||||||||
| * | Add cauliflower and let soy sauce reduce to coat everything. | |||||||||
| * | Add salt and pepper to taste and garnish with greens from spring onion | |||||||||
I've been wanting to make a healthier version of gobi manchurian... just never got around to it. It's really so simple, but I don't know why it takes so long to do things. It's my favorite dish to order at an Indo-Chinese place. Nice job!
ReplyDeleteThis recipe is so easy! I've never had Indo-Chinese cuisines but if all the dishes are like this I'm sure I would love it!
ReplyDeleteCorn starch really doesn't agree with me either so I try to avoid it. This looks delicious...love that it's healthier!
ReplyDeleteThis is awesome... have to try it. I have been keeping away from making any of the Desi-Chinese stuff (love 'em!) because of the deep frying part. Thanks Archana for the alternative!
ReplyDeleteRia
Gosh I do love cauliflower - love your Indo-Chinese gobi manchurian!
ReplyDeleteI always learn about a new cuisine or dish when I visit your blog and for that - thanks bunches lady
Healthier ghobi manchurian, you did it right my dear. Love this, and now I can have this all time favorite a bit more.
ReplyDeleteIndo chinese has so many beautiful dishes and this is such loved one. Thanks for the alternative and hope you are doing good Archana.
I don't think I ever had Indo-Chinese and I'm sad because it looks delicious! I will need to research some restaurants in San Francisco.
ReplyDeleteThis is one of my favorites Indo-Chinese dishes to eat!
ReplyDeleteI like how you have chosen a healthier version. I enjoy gobi a lot and very unique to use it in manchurian!
ReplyDeleteA favorite of most Indians, I love your healthier version.
ReplyDeleteOoh healthier gobi Manchurian, just what is needed for those rainy days..good job with the pics :)
ReplyDeleteI love your Indian-Chinese fusion Cauliflowers! Looks so yummy and packed with great flavors. Thanks for sharing.
ReplyDeleteLove your healthier version of gobi manchurian -- i can't stand the deep fried version.
ReplyDeleteAhh, I'm so happy you posted a recipe for this! I LOVE Gobi Manchurian, it's always one of my favorite things to eat at Indian restaurants. I need to try making it at home!
ReplyDelete