Gobi Manchurian

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into small florets
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 cup water
• Salt, to taste
• 2 tablespoons chopped cilantro, for garnish

Directions

1. In a large bowl, mix together the flour, cornstarch, garlic paste, ginger paste, red chili powder, cumin, coriander, garam masala and black pepper.
2. Add the cauliflower florets to the bowl and mix until the florets are well coated with the spice mixture.
3. Heat the oil in a large skillet over medium-high heat. Add the cauliflower florets and cook until golden and crispy, about 8-10 minutes.
4. Using a slotted spoon, carefully remove the fried cauliflower and set aside on a plate lined with paper towels.
5. In the same skillet, add the onions and bell peppers. Cook until the vegetables are softened, about 5 minutes.
6. Add the tomato paste and soy sauce. Cook for another minute.
7. Add the water and bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes.
8. Add the fried cauliflower to the sauce and stir to combine. Cook for 2-3 minutes.
9. Season with salt, to taste.
10. Garnish with chopped cilantro and serve.

Interesting Facts

• Gobi Manchurian is one of the most popular dishes in Indian-Chinese cuisine.
• It is believed to have been created in the 1970s in the city of Kolkata, India.
• The dish has become popular in many countries around the world, including the United Kingdom, United States, Canada, and Australia.