Manchurian Gravy Recipe: A Flavorful Indo-Chinese Side Dish for Fried Rice

Veg Manchurian Gravy Recipe is a popular Indo-Chinese dish that pairs perfectly with fried rice.

This recipe, known for its savory and spicy flavors, is an easy way to bring restaurant-style

cuisine into your home kitchen. Follow this step-by-step guide to create a delicious side dish

that’s sure to impress.

Ingredients for Veg Manchurian Balls:

• ¼ cup carrot grated
• ¼ cup cabbage grated
• ¼ cup spring onion greens chopped
• 1 tsp soy sauce
• 1 tsp chili sauce
• ¼ tsp ginger-garlic paste
• ¼ tsp black pepper crushed
• 2 tbsp Maida (plain flour)
• 2 tbsp corn flour
• Oil for deep frying

Ingredients for Manchurian Gravy:

• 1 tbsp oil
• ½ tsp ginger, finely chopped
• ½ tsp garlic, finely chopped
• 1 spring onion, chopped
• ¼ capsicum, cubed
• 1-2 tsp chili sauce (adjust to taste)
• 2-3 tsp soy sauce (adjust to taste)
• 1 cup water
• ¼ tsp black pepper crushed
• Salt to taste
• 2 tsp corn flour mixed with ¼ cup water

Preparing Veg Manchurian Balls:

1. Mix the Vegetables: In a large mixing bowl, combine grated carrot, cabbage, and chopped spring onion greens.
2. Add Flavors: Add soy sauce, chili sauce, ginger-garlic paste, and crushed black pepper. Mix thoroughly, squeezing the vegetables to release moisture.
3. Form the Dough: Add Maida and corn flour to the mixture, forming a thick dough. The water released from the vegetables will help bind the dough, so avoid adding extra water.
4. Shape and Fry: Shape the dough into small balls. Deep fry the balls on medium heat until they turn golden brown. Drain excess oil using a kitchen towel.

Preparing the Manchurian Gravy:

1. Sauté the Aromatics: Heat a tablespoon of oil in a large pan. Add finely chopped ginger and garlic, sautéing for a few seconds.
2. Add Vegetables: Add chopped spring onion and capsicum, sautéing until the capsicum blisters slightly.
3. Incorporate Sauces: Stir in chili sauce and soy sauce. Adjust the quantities based on your spice and taste preference.
4. Thicken the Gravy: Mix corn flour with water to create a smooth slurry. Add this to the pan along with additional water, stirring continuously until the gravy thickens.
5. Season and Combine: Season with crushed black pepper and salt, keeping in mind that soy sauce is salty. Add the fried veg Manchurian balls and stir to coat them in the gravy.

Serving:

Transfer the Veg Manchurian Gravy to a serving bowl, garnish with chopped spring onion greens, and serve hot with fried rice.

Notes:

1. Adjust the chili sauce and soy sauce to suit your taste. If you prefer spicier dishes, consider adding slit green chilies.
2. For extra flavor, you can add finely chopped beans; moreover, you can include cauliflower or capsicum while preparing the veg balls.
3. For a richer taste, consider using Maggi Hot and Sweet sauce to enhance the color and flavor of the gravy.

FAQ’s

1. Can I prepare Veg Manchurian Gravy ahead of time?
Yes, you can prepare the veg balls and gravy separately in advance. Store them in the refrigerator. When ready to serve, reheat the gravy and add the veg balls just before serving to maintain their texture.

2. Can I bake the veg balls instead of deep-frying?
Yes, you can bake the veg balls at 375°F (190°C) for about 20-25 minutes or until golden brown. This is a healthier alternative to deep frying, although the texture may be slightly different.

3. What can I serve with Veg Manchurian Gravy?
Veg Manchurian Gravy pairs wonderfully with fried rice, steamed rice, or noodles. It can also be enjoyed as a standalone dish.

4. How do I make the gravy thicker or thinner?
To make the gravy thicker, add more cornstarch slurry. To thin it out, add a little more water until you reach the desired consistency.

5. Is Veg Manchurian Gravy gluten-free?
To make the recipe gluten-free, substitute the Maida (plain flour) with a gluten-free flour blend. Ensure that the soy sauce you use is also gluten-free.

This Veg Manchurian Gravy recipe is a fantastic side dish for fried rice, offering a perfect blend of spices and textures. Enjoy restaurant-style Indo-Chinese food at home with this easy-to-follow recipe.

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