Gobi Manchurian Recipe

With Indo-Chinese influences this is just one of the few delicious dishes that is relished across cities in India. A definite on the menu for vegetarians; Gobi Manchurian is coated in a chilli garlic sauce with spring onions. The sauce is rich and thick enough to coat the crispy cauliflower. Served with noodles or eggs fried rice as a main course. I will be serving it as a starter so I prefer a rich sauce although you can thin it out with some stock if you would like a little more gravy. Alot of dishes use corn flour to thicken the gravy although if you have a concentrated chilli garlic sauce that will help. If the sauce is thin you can mix 1 tsp of corn flour with a splash of water and add it while the Manchurian is simmering.