Gobi Manchurian (Indo-Chinese Crispy Cauliflower)
Roasted cauliflower in a sticky ginger, garlic and chilli sauce, the best known street food from India's Indo-Chinese kitchens.
Made with Ginger and garlic paste and All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.89 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Put 2 tbsp of the oil on a large baking tray and warm it in the oven for 5 minutes.
5 min - 2
Whisk the cornflour, rice flour, chilli powder, salt and water into a thin batter. Add a spoonful of your ready made ginger and garlic paste (see the base recipe). Toss the florets in it until lightly coated.
- 3
Spread the florets on the hot tray in one layer. Roast for 25 to 30 minutes, turning once, until golden and crisp at the edges.
27 min 30 s - 4
Heat the last tablespoon of oil in a wok or large frying pan over a high heat. Stir fry the onion and pepper for 3 minutes until just softening but still crunchy.
3 min - 5
Add the rest of the ginger and garlic paste, the green chillies and the tomato purée. Cook for 1 minute, stirring. Pour in your ready made all purpose stir fry sauce (see the base recipe) and bubble for 1 minute until glossy.
1 min - 6
Add the roasted cauliflower and toss for 1 minute to coat. Scatter over the spring onions and serve straight away with rice or noodles, before the coating softens.
Tips
- Roast the florets in a single layer with room between them. Crowding makes them steam and go soft.
- Coat the cauliflower lightly. A thin batter crisps well in the oven, while a thick one stays doughy.
- Add the cauliflower to the sauce only at the last minute and serve at once, so it stays crisp.
- For a dry version, use only 50 ml of the stir fry sauce and cook until it has almost gone.
Storing and freezing
Best eaten straight away. Cooled leftovers keep for 2 days in the fridge, though the coating will soften. Reheat on a hot tray in the oven until steaming hot.
Questions
Is gobi Manchurian really from China?
No. It is an Indo-Chinese dish, created by the Chinese community in India, and is not found in China. It uses Chinese style sauces with Indian flavours such as ginger, garlic and green chilli.
Is it vegan and gluten free?
Yes. It uses cornflour and rice flour and a gluten free tamari based sauce, with no egg or dairy. Check the tamari and chilli powder labels.
Can I deep fry it instead?
Yes, if you prefer. Fry the coated florets in oil at 180C for 3 to 4 minutes until golden, then drain and toss through the sauce. Roasting uses far less oil.
How do I make it hotter?
Add an extra green chilli, a pinch of hot chilli powder to the batter, or a spoonful of chilli flakes to the sauce.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
