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Veg manchurian gravy recipe | How to make veg manchurian gravy

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vegetable-manchurian-gravy

I tasted vegetbale manchurian as starter first at Sangeeta’s home. I got the recipe and once tried too. Then totally forgot it. Then after many year, last year, once when me, Nags and Jey met at Mayura, we ordered veg manchurian gravy. It was really delicious and the manchurian balls were so soft and juicy. Then I really wanted to try it out again, next time I tried at Indian wok, it wasn’t that great, but I wanted to try at home. Even Aj was suggesting me to try it out and post it here in my blog 😎. So I tried it few days back and we both loved it. Vj came late back from office, so I did not keep it as it wont be that good if we refrigerate it. Its not that complicated to make it at home, Once you make the manchurian balls, its ready in few mins. Only chopping veggies and garlic is something to do as work in this…

veg-manchurian-gravy-recipe

Vegetable Manchurian gravy recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

For vegetable manchurian balls

Cabbage, finely chopped -1/2 cup

Carrot, finely chopped -1/4 cup

Beans, finely chopped -1/4 cup

All purpose flour/ maida -1/2 cup, heaped

Corn flour -2 tblsp, heaped

Black Pepper powder -3/4 tsp

Soya sauce -1 tsp

Salt & water -As needed

For gravy

Spring onion – 4 sprigs

Garlic, big variety – 6 flakes, finely chopped

Fresh red ripe chilli/ green chilli (optional) – 2

Pepper powder – 1 tsp

Soya sauce – 1 & 1/2 tblsp

Chilli Tomato sauce – 1/4 cup

Corn flour – 1 & 1/2 tblsp

Water – 1 cup

Oil – 2 tblsp

Salt – As needed

Optional ingredient : Aji-no-moto

How to make veg manchurian gravy step by step method

  1. First prepare veg Manchurian balls.Chop very finely all the 3 veggies. Add all the ingredients except salt and water, mix and sprinkle water little by little – the consistency must be like vada batter. Not too dry not too runny. Add salt just before you make and mix, otherwise it will leave water.How to make veg manchurian gravy step 1 
  2. Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly. Deep fry until dark golden colour.How to make veg manchurian gravy step 2 
  3. Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for a minute in high flame.How to make veg manchurian gravy step 3 
  4. Add soy sauce, tomato chilli sauce, pepper powder and give it a mix.How to make veg manchurian gravy step 4 
  5. Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.How to make veg manchurian gravy step 5 
  6. Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.How to make veg manchurian gravy step 6

Notes

    • I used extra hot tomato chilli sauce(maggi) . So it is sweet by itself. If using any other not so sweet sauce, I would recommend to add 3/4 tsp of sugar in the gravy.
    • I did not add aji-no-motto as I had no stock, never buy due to its effects. But its a main ingredient for Chinese food. 
    • Adjust water quantity if its too thick, as the water quantity may vary according to the heat and vessel you use.
    • You can add a tsp of lemon juice or vinegar towards the end.

Enjoy it hot with hakka noodles or fried rice as I did! soft, juicy, tangy, sweet, peppery, garlicky …😌 Ok enough, delicious manchurian gravy is ready!

veg-manchurian-gravy

Reader Interactions

Comments

  10. I was waiting for this recipe after trying ur veg fried rice-chinese style.. The recipe seems to be easy.. will try this week end.. thanx a lot for posting this..

    Reply

  74. hi raks thank you for the wonderful dish i tried this recipe along with veg fried rice for lunch today.but sum how Manchurian is dominated by tanginess what could be the reason for that?

    Reply

  88. Instead of using ready-made chilli sauce, can i grind few dry red chillies into paste using some water and add them? Will it compromise on the taste of the gravy?

    Reply

  110. Hi, Ive been trying some of your recipes for sometime now and it has turned out well mostly. Thanks for sharing these wonderful recipes. May I know what kind of beans used in this recipe?

    Reply

  114. Hi,
    I need to know the brand name of all sauces u used in this recipe.

    I want to make this dish for my Son birthday party so if I put balls before it can suck all the gravy

    Could be gravy remain less after that.

    Can u guide me on this

    I should make more thin gravy or I should not use cornflour?

    I can't put balls at last minute.

    Have to put them before & serve.

    Pls suggest me on this.

    Thanks,

    Punita

    Reply

  128. Hello mam
    I tried this recipe today and it really turned well. My Dad just loved it.
    Thank you so much for sharing such an amazing recipes.

    Reply

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