Baked Gobi Manchurian

Baked Gobi Manchurian

Gobi Manchurian is a popular cauliflower Indian dish that has also became a regular on the evening dinner menu for our MoaAlm Mountain Retreat guests. We have played around with the recipe a little, allowing it to be super tasty but not fried, as it was traditionally served in India. This cauliflower recipe is actually a result of a seasonal adaption in Indian cuisine of a tradiational Chinese dish, so we think it's okay that we have also have made slight adaptations to serve high in the Austrian Alps!

This dish can be an appetiser for an Indian feast, a side dish or even the main attraction. If we were to be perfectly honest most of the team at MoaAlm would also happily eat it for breakfast....

If a more traditional breakfast is your preference with your morning coffee then check out some of our breakfast recipes

Baked Gobi Manchurian
Baked Gobi Manchurian
Ingredients

Serves 6 as an appetiser

Battered Gobi
  • 1 large head of cauliflower
  • 200g flour
  • 100g corn flour
  • 1 glove chopped garlic
  • 1 tsp chili flakes
  • 1 tsp salt
  • 100ml water
Sauce
  • 5 tbsp rapeseed oil
  • 2 tbsp crushed garlic
  • 2 tbsp grated ginger
  • 1 small chopped green chili
  • 1 small chopped onion
  • 1 diced green pepper
  • 6 spring onions
  • 2 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 tbsp vinegar
  • 100ml water
  • 1 tbsp chili powder
  • pinch of salt
  • grind of black pepper
  • 1 tbsp corn flour
  • 2 tbsp water
Instructions
Batter

Pick the florets from the cauliflower and boil them in salted water for only about 4 minutes, drain and set aside. Combine all the batter ingredients in a smooth paste and coat the cauliflower. Sprinkle with a bit of oil and bake at around 200°C for about 40 minutes or until golden. Set aside until you make the sauce.

Sauce

In a large frying pan, heat the oil and saute the garlic, ginger and green chilli and fry on a high heat. Add the onion, half of the spring onions and the diced green pepper. After a few minutes of frying, when they start to change colour, add the tomato paste, chilli powder, vinegar, soy sauce, salt and pepper, mix well and fry for a few more minutes. In a separate bowl combine the corn flour and water into a smooth paste and then add it to the frying pan, the sauce will start to become glossy and thicker. Finally add the baked cauliflower and gently coat with the sauce.

Serve immediately, garnished with the rest of the spring onions.

We are constantly looking for ideas and inspiration. One of our recent favourite food writers, Meera Sodha, who writes vegan and vegetarian recipes for The Guardian has just published a new book, East. Our copy arrived this week and we are really looking forward to trying as many of the dishes as possible. If you have a favourite cookbook that you always refer to, please share it with us!

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