Gobi Manchurian is cauliflower made very interesting and flavorful with species of different kinds. The dish comes from a fusion of two cultures, Chinese and East Indian. It is a staple dish of of the Indian Chinese cuisine overall.
This style of cuisine is a mix of Chinese flavors and cooking techniques that is appealing to Indian preferences. Indian-Chinese cuisine arose in Chinese communities that grew in Calcutta, India over the last century. This fusion cuisine is one of the most popular in India today. Recently, it has found its way to adjoining nations and into the United States as well.
- 1 Cauliflower, separated into pieces
- ¾ Cup all purpose flour
- 1 Tbsp corn flour
- Oil for frying
- 1 Chili pepper, seeded and chopped
- 2 tbsp garlic paste or minced garlic
- 2 Tbsp ginger paste or minced ginger
- 1 Cup chopped onions
- 2 Tbsp each of soy sauce, tomato catsup, and olive oil
- Kosher salt to taste
- Chopped fresh cilantro for garnish
- In a bowl prepare a paste with the flour, corn flour, and salt with a little water.
- Add 1/2 tsp of ginger and garlic paste and mix well.
- Dip cauliflower pieces into paste.
- Fry dipped cauliflower until evenly golden brown. Drain on a paper towel.
- In another frying pan over medium heat, heat 2 Tbsp olive oil and add remaining ginger and garlic paste, the chopped onions, and the chili pepper. Stir.
- Add the soy sauce and tomato sauce, stir, and add the fried cauliflower, Stir to mix.
- Garnish with cilantro and serve hot.