• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Accompaniments

    Veg manchurian gravy | How to make veg manchurian gravy

    January 30, 2014 by Raks Anand 73 Comments / Jump to Recipe

    Veg manchurian is a popular Indo chinese dish. This gravy can be prepared easily at home. Step by step photos.

    vegetable-manchurian-gravy

    I tasted vegetbale manchurian as starter first at Sangeeta’s home. Since I liked it, I immediately asked her the recipe and tried at home. Then totally forgot it. After many years, me, Nags and Jey met at Mayura and 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.

    veg-manchurian-gravy-recipe

    Even Aj suggested 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…

    You can obviously make the vegetable manchurian balls and have it as such as starter. It's so addictive that it will be hard for your to avoid eating it while frying it. For low fat variation, you can do it in the paniyaram pan/ appe pan.

    veg-manchurian-gravy
    Print Pin
    4.67 from 3 votes

    Veg manchurian

    Veg manchurian is a popular Indo chinese dish. This gravy can be prepared easily at home. Step by step photos.
    Course Side Dish
    Cuisine Indian, Indo Chinese
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings 3
    Cup measurements

    Ingredients

    For vegetable manchurian balls

    • 2 cups Cabbage finely chopped
    • ¼ cup Carrot finely chopped
    • ¼ cup Beans finely chopped
    • 2 tablespoon All purpose flour/ maida
    • 2 tablespoon Corn flour heaped
    • ½ teaspoon Black Pepper powder
    • 1 teaspoon Soya sauce
    • Salt

    For gravy

    • 4 Spring onion sprigs
    • 6 Garlic flakes big variety, finely chopped
    • 2 Fresh red ripe chilli/ green chilli
    • 1 teaspoon Red chilli powder Kashmiri, Optional - just for colour
    • 1 teaspoon Pepper powder
    • 1 tablespoon Soya sauce ½ tablespoon extra can be added
    • 2 tablespoon Chilli Tomato sauce
    • 1 teaspoon Vinegar
    • 1 tablespoon Corn flour heaped
    • 1 cup Water
    • 1 tablespoon Oil
    • Salt
    Prevent your screen from going dark

    Instructions

    Veg Manchurian balls :

    • Chop very finely all the 3 veggies. You can do it with knife or even use food processor.
    • Take all the ingredients except salt, mix.
    • Add salt just before you make and mix, otherwise it will leave water.
    • Wet your hands, make gooseberry size balls.
    • Heat enough oil to deep fry and 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. Drain in paper towel, keep aside.

    Manchurian gravy:

    • Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for 30 seconds in high flame.
    • Lower the flame. Add soy sauce, tomato chilli sauce, pepper powder, chilli powder if adding and give it a mix.
    • Dissolve the corn flour in water and pour it. Tip in vinegar. Keep stirring until the mix starts boiling and changes into dark colour.
    • 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.

    Notes

    • My tomato chilli sauce is sweet by itself. If using any other not so sweet sauce, I would recommend to add ¾ teaspoon of sugar in the gravy.
    • If you want you can add ½ teaspoon of aji no moto in the gravy.
    • You can increase the corn flour to thicken the gravy according to your preference.
    • Though chilli powder is not authentic, you can add just for the colour and balance in taste.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    How to make veg manchurian gravy:

    1. First prepare veg Manchurian balls:
      Chop very finely all the 3 veggies. You can use food processor if you have. Take all the ingredients and mix. The flour should bind the ingredients. Add salt just before you make and mix, otherwise it will leave water. The water in the vegetables is enough for binding. step 1
    2. Heat enough oil to deep fry and wet your hands, make gooesberry 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 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 30 secs in high flame. How to make veg manchurian gravy step 3
    4. Add soya sauce, tomato chilli sauce, pepper powder, chilli powder and give it a mix. How to make 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 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 gravy step 6

    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

    Other

    • Daangar pachadi | Urad dal powder raita
    • Brinjal Moju Recipe
    • Onion raita recipe, how to make onion raita
    • Pulikuthi kuzhambu recipe, Puli kuthi poricha kuzhambu

    Reader Interactions

    Comments

    1. saranya vengatraman

      January 30, 2014 at 8:12 am

      Thanks for the recipe! Can't wait to try it out tonight 🙂

      Reply
    2. AparnaRajeshkumar

      January 30, 2014 at 8:14 am

      delicious indeed 😀 Clicks are tempting

      Reply
    3. jeyashri suresh

      January 30, 2014 at 8:14 am

      Beautiful looking veg manchurian. Lovely combo with fried rice

      Reply
    4. Riddhi

      January 30, 2014 at 8:16 am

      AWSM......

      Reply
    5. Kavitha

      January 30, 2014 at 8:19 am

      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
    6. Veena Theagarajan

      January 30, 2014 at 8:30 am

      super yummy combo.. I love this combo too

      Reply
    7. Sangita Sahoo

      January 30, 2014 at 8:35 am

      Awesome... will try at home for sure 🙂

      Reply
    8. Anu Anand

      January 30, 2014 at 8:40 am

      A perfect sidedish for fried rice.

      Reply
    9. Rafeeda AR

      January 30, 2014 at 8:48 am

      oh [email protected]!! look at the color of the gravy... so so good...

      Reply
    10. Dipti Joshi

      January 30, 2014 at 9:49 am

      So tempting! Good combo with fried rice!

      Reply
    11. Jothi

      January 30, 2014 at 9:56 am

      I was waiting for this recipe raji was thinking that u didn't post it thank u

      Reply
    12. Jothi

      January 30, 2014 at 9:56 am

      I was waiting for this recipe raji was thinking that u didn't post it thank u

      Reply
    13. raju

      January 30, 2014 at 10:14 am

      oh tks..... for the recipe........also i request to add recipe of American copsy and chines chops y........

      Reply
    14. Sandhya Khattri

      January 30, 2014 at 10:22 am

      Perfect recipe with tempting clicks

      Reply
    15. Sangeetha M

      January 30, 2014 at 2:42 pm

      Wow...so tempting veg balls manchurian gravy...i wanted to try this since long time...now you tempted me to try it rt away 😉 simply inviting pics..love it!

      Reply
    16. kochu

      January 30, 2014 at 2:58 pm

      Thankss and nice recipe

      Reply
    17. kochu

      January 30, 2014 at 2:58 pm

      This comment has been removed by the author.

      Reply
    18. Aysha Dileen

      January 30, 2014 at 4:07 pm

      Mouth watering and beautiful presentation.Loved the sauce effect and looks so good.I am sure it will taste the best.

      Reply
    19. Samyuktha Ganesh

      January 30, 2014 at 4:19 pm

      Looks yummy.....

      Reply
    20. Hamaree Rasoi

      January 30, 2014 at 5:34 pm

      Delicious and lovely looking veg manchurian.Simply drooling over here. Excellent preparation.
      Deepa

      Reply
    21. Anonymous

      January 30, 2014 at 5:44 pm

      Ah! when are you inviting me to your house 😉

      Reply
    22. Vanamala Hebbar

      January 30, 2014 at 5:56 pm

      I do make this in the weekends...Looks lovely bright pics

      Reply
    23. M D

      January 30, 2014 at 6:46 pm

      This looks so delicious. I love all your photographs. They are so crisp and beautiful!

      Reply
    24. Stephen Coles-Janess

      January 31, 2014 at 12:02 am

      Nice but can someone tell me what type of beans? or doesn't thanks!

      Reply
    25. nandoos Kitchen

      January 31, 2014 at 3:49 am

      wow! nice colour of manchurian. Lovely dish

      Reply
    26. Rakshatha R SHETTY

      January 31, 2014 at 7:21 am

      [email protected] watering.Definitly i will try..

      Reply
    27. Shama Nagarajan

      January 31, 2014 at 7:26 am

      yummy inviting gravy

      Reply
    28. Beena Chawla

      January 31, 2014 at 12:06 pm

      Awesome,will definetly try,thanks,lovely pics,really temting

      Reply
    29. ShravsCookBookBlog

      January 31, 2014 at 4:04 pm

      its more delightful than the restaurant one

      Reply
    30. VineelaSiva

      February 01, 2014 at 2:51 am

      It looks very yummy and inviting.

      Reply
    31. SHARMILEE J

      February 03, 2014 at 5:27 am

      Just tempting me to grab that manchurian ball from the screen..looks appealing!!

      Reply
    32. Sony P

      February 03, 2014 at 5:27 pm

      Nice recipe and all clicks are awesum!!

      Reply
    33. Nirmala Devi

      February 12, 2014 at 10:37 am

      Tried this yesterday but it didnt turn out well. as soon as i added the corn flour the gravy became like halwa consistency. can u guide me waht cud be wrong.

      Reply
    34. Raks anand

      February 12, 2014 at 10:45 am

      Add less corn flour, little more water.

      Reply
    35. vaishnavi g

      April 01, 2014 at 3:43 am

      fab..I am just loving this website...step by step u explained well...thanks dear....

      Reply
    36. Balraj Singh

      July 27, 2014 at 2:10 am

      Maja aa gaya muuhhhh....

      Reply
    37. Charu Mathy

      September 24, 2014 at 10:39 am

      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
    38. Raks anand

      September 24, 2014 at 10:42 am

      Tanginess in this recipe is from Soy sauce. So adjust it accordingly.

      Reply
    39. Mahalakshmi Sathiamoorthy

      November 02, 2014 at 10:53 am

      Its really yummy menu

      Reply
    40. Mahalakshmi Sathiamoorthy

      November 02, 2014 at 10:53 am

      Wow...its really yummy to look nd mouthwatering....u ve explained it in easy steps...will try it out definitely and let u knw

      Reply
    41. Mahalakshmi Sathiamoorthy

      November 02, 2014 at 10:53 am

      Yummy one

      Reply
    42. Nivita

      November 05, 2014 at 11:42 pm

      I'm surely going to try this recipe!
      Btw, it's corn flor the same as cornstarch

      Reply
    43. Raks anand

      November 05, 2014 at 11:49 pm

      Yes

      Reply
    44. sandhya

      November 21, 2014 at 7:47 am

      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
    45. Raks anand

      November 21, 2014 at 7:53 am

      Yes, coz, store bought sauce is sweet, and gives a glossy look too.

      Reply
    46. geetika chaudhary

      December 16, 2014 at 12:29 pm

      Please suggest if I can prepare this dish and referigerate for 2-3 days and then warm it before serving?

      Reply
    47. Raks anand

      December 16, 2014 at 12:32 pm

      1 days is fine,, 2-3 days means may be not.

      Reply
    48. geetika chaudhary

      December 17, 2014 at 10:22 am

      Hi Raks, can i freeze manchurian balls in a sealed plastic bag a week before and add them to fresh cooked gravy just before serving?

      Reply
    49. Madhuri Sm

      January 09, 2015 at 6:16 am

      This is my first comment in food blogs... i tried the manchurian... thank u 4 the wonderful reepie..

      Reply
    50. Sudha

      March 26, 2015 at 4:13 am

      Hi raks I tried veg Manchuria tried today it comes out good.

      Reply
    51. ba nu

      April 28, 2015 at 5:45 am

      Hi raks may I kindly ask if the soya sauce is dark thick soya sauce or light thin soya sauce. Thks much

      Reply
    52. Raks anand

      April 28, 2015 at 5:48 am

      I used thin.

      Reply
    53. mounika reddy

      July 03, 2015 at 10:21 am

      Can we add potato

      Reply
    54. Raks anand

      July 03, 2015 at 10:28 am

      It wont be the same taste.

      Reply
    55. Unknown

      September 27, 2015 at 11:50 pm

      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
    56. Raks anand

      September 27, 2015 at 11:59 pm

      French beans

      Reply
    57. Punita Khanna

      July 01, 2016 at 1:43 am

      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
    58. Raks anand

      July 01, 2016 at 1:50 am

      Lee kum kee soya sauce in singapore, maggi chilli sauce. If you make the gravy slightly watery, it will get to right consistency later.

      Reply
    59. Punita Khanna

      July 04, 2016 at 6:23 am

      Thanks for the help.so I should add cornflour or no?
      If I keep gravy little watery so by adding cornflour still the gravy consistency will b fine?

      Reply
    60. Raks anand

      July 04, 2016 at 8:42 am

      Yes you should add corn flour for the shine as well as taste. Just add more water as needed.

      Reply
    61. Durga Shivvanshi

      July 04, 2016 at 12:13 pm

      For a long time i m waiting for a perfect Manchurian recipe here i found it..thanku raks anand ji... Very simple n easy method.. I vl surely try it

      Reply
    62. Malathy Srinivasan

      August 09, 2016 at 12:49 pm

      Hi, every time I try this the balls jus separate. So, what could be the mistake?

      Reply
    63. Raks anand

      August 09, 2016 at 12:52 pm

      Balls bread for two reasons. One- More vegetables, less flour. Two - Cutting the veggies too big.

      Reply
    64. nidhi

      July 18, 2017 at 9:40 am

      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
    65. sugan nsk

      July 25, 2017 at 10:36 am

      Can u tell me what can i replace instead of soya sauce

      Reply
    66. Raks anand

      July 25, 2017 at 10:41 am

      Vinegar and ordinary sauce.

      Reply
    67. Hema

      July 16, 2018 at 11:25 am

      Absolutely best recipe! Came out so good! My hubby said this is better than hotel manchurian 🙂

      Reply
    68. Smart Living

      September 19, 2018 at 1:37 pm

      tried it and came out very well.

      Reply
    69. Raks Kitchen

      September 24, 2018 at 2:11 pm

      Thank you

      Reply
    70. Renu

      June 07, 2020 at 12:26 am

      Hi Raks, I made this kofta curry. U have to change kofta ingredients for menda flour from 1/2cup to 2-3 tbsp because 1/2cup flour spoiled my efforts and dish because kofta were doughy and chewy then taste of vegs . Kofta tasted dough only. Very disappointed. People who gave good comments I wonder if they really made this dish following flour measurement.

      Reply
      • Raks Anand

        June 08, 2020 at 1:28 pm

        Hi, Thank you for the feedback. Sorry about your experience. I usually write what I make as I am keen in providing the right measurements. Since you have told, I will definitely notice next time and correct if I am wrong.
        But you can also check the cup measurements I am using - cup measurements
        Also note that, the water content also plays an important role. If the batter is too thick, you might end up in hard and chewy balls.

        Reply
    71. Pranav

      July 31, 2021 at 10:21 pm

      Yummy veg manchurian. May i know, which brand vinegar you have used? One more qn, rice vinegar or white vingar? I would like to try this recipe. Thank you.

      Reply
      • Raks Anand

        August 02, 2021 at 4:15 pm

        Heinz white vinegar. Not rice vinegar. So let know the feedback 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Eggless doughnut recipe, Basic donut, soft & light
    • Medhu vadai, Ulundu vadai recipe - With video
    • ABC juice recipe, Apple Beetroot Carrot juice
    • Microwave hot chocolate recipe | Single serving

    Pongal Recipes

    • Sakkarai pongal recipe (Sweet pongal recipe)
    • Vellai pongal recipe, Creamy rich paal pongal
    • Ezhukari kootu recipe,  For Thiruvathirai, Pongal
    • Ven pongal | Ghee pongal recipe | How to make ven pongal

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen