Asma Khan’s Gobi Manchurian recipe

Serves 4

Dareeling Express Deli Covent Garden (5)


For the Gobi:
4 cups cauliflower cut into medium size florets
5 Tbsp flour
4 Tbsp cornflour
1 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp salt
1/4 tsp ground black pepper
Water to make a thin batter with flour

For the sauce:
2 Tbsp vegetable oil
2 Tbsp crushed garlic
1 Tbsp grated ginger
4 shallots or small red onions chopped into chunks
2 Tbsp dark soy sauce
2 Tbsp tomato ketchup
1 Tablespoon rice vinegar
4 dried red chilies
1 tsp chili powder
1/2 tsp white pepper
1 tsp sugar
1/2 cup water

  1. Blanch the cauliflower florets in hot salted water for 10 minutes. Drain and cool in cold water. Remove and dry on kitchen paper. Put two inches of oil in a wok on low heat while you prepare the cauliflower.
  2. Mix all the cauliflower ingredients together. Add water to make a thin batter. Raise the heat to medium heat and fry the cauliflower florets in batches of four or five so they cook evenly and are crisp.
  3. Drain the fried florets on kitchen paper once the florets are fried. In the same oil, add the dried red chilies. (If you like the dish to be spicy, break the chilies.) Add red onions and stir fry.
  4. If you are adding any additional vegetables you should add them now. Add the garlic, ginger, soy sauce, tomato sauce, vinegar, sugar, and white pepper. Add a half cup water and let the sauce reduce till the top looks shiny.
  5. Add the cauliflower and coat evenly with the sauce.

As told to Emily Laurence on