A popular Indo-Chinese meal, gravy manchurian offers a delectable fusion of savory, acidic, and spicy flavors. This dish is a mainstay in both Indian restaurants and street food vendors, regardless of whether it is made with paneer or veggies. It goes well with fried rice or noodles and has a rich, thick sauce with fried Manchurian balls.
Gravy Manchurian Recipe :
Searching for a tasty, simple, and comforting supper option? Try the fusion classic Gravy Manchurian, which consists of crispy fritters covered in a rich, glossy sauce. For those who appreciate Chinese-inspired Indian food with a strong kick of garlic, soy sauce, and chili, this dish is ideal.
One of the most popular meals in India’s fusion cuisine is gravy manchurian, which blends Indian spices with Chinese cooking ingredients. This meal, which can be made with paneer, chicken, cauliflower (Gobi), or crispy vegetable balls, consists of deep-fried items combined with a spicy, acidic, and somewhat sweet sauce. It has become a mainstay of Indian-Chinese (Indo-Chinese) cooking and is typically served with fried rice or noodles.
Despite being called “Manchurian,” this recipe is not particularly related to the northeast Chinese area of Manchuria. Rather, it is a distinctively Indian invention that narrates the tale of culinary adaptation, the impact of immigrants, and India’s passion for strong, savory cuisine.
History of the Recipe :
Despite its Chinese-sounding name, Manchurian was originally created by Chinese immigrants in India. It is a component of the Indo-Chinese food that emerged in Kolkata in the middle of the 20th century. A vegetarian-friendly take on classic meat-based Chinese dishes, gravy manchurian was first served. It gained popularity because of its strong flavors, simplicity in preparation, and ideal combination with noodles and rice.
We must examine Indo-Chinese cuisine, a culinary style that first appeared in Kolkata, India, in the early 20th century, in order to comprehend the origins of gravy manchurian. After settling in the city, Chinese immigrants—mostly Hakka—started preparing Chinese cuisine using Indian ingredients that were readily available. With time, they started adding Indian flavors to their food, such as additional chili-infused soy sauces, ginger, garlic, and spice.
Nelson Wang, a Chinese-Indian chef in Mumbai in the 1970s, is credited with creating the fusion meal known as manchurian, which was not a conventional Chinese preparation. Popular reports claim that while Wang was employed at the Cricket Club of India, he was ordered to make something “different.” He combined Chinese sauces, especially soy sauce, with Indian cooking ingredients like ginger, garlic, and green chilies. The end product is what we now call Manchurian—a spicy, sour sauce with crispy fried balls.
Gravy Manchurian Recipe – Indo-Chinese Restaurant Style at Home
Ingredients
For Manchurian Balls (Veg or Paneer):
- 1 cup grated cabbage
- 1 cup grated carrot
- ½ cup finely chopped capsicum
- ½ cup paneer (optional)
- 2 tbsp all-purpose flour (maida)
- 2 tbsp corn flour
- 1 tsp black pepper
- Salt to taste
- Oil for deep frying
For Gravy :
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chilies, slit
- ¼ cup chopped spring onions
- 1 small onion (finely chopped)
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tbsp corn flour + 2 tbsp water (slurry)
- 1 cup water or vegetable stock
- Salt to taste
- 1 tsp sugar (optional)
- 1 tbsp oil
Instructions
1. Prepare Manchurian Balls:
- In a mixing bowl, combine grated vegetables, paneer (if using), all-purpose flour, corn flour, pepper, and salt.Mix well and shape into small round balls.Heat oil in a pan and deep-fry the balls until golden brown and crisp.Drain and set aside on paper towels.
2. Make the Gravy :
- In another pan, heat 1 tbsp oil. Add chopped garlic, ginger, green chilies, and sauté for a minute.Add onions and spring onions. Sauté until soft.Add soy sauce, chili sauce, ketchup, vinegar, salt, and sugar. Stir well.Pour in water or stock and bring to a gentle boil.Add the cornflour slurry while stirring continuously to avoid lumps. Let it simmer till the sauce thickens.
3. Combine and Serve :
- Add the fried Manchurian balls into the hot gravy.Mix gently and cook for 2–3 minutes for the balls to absorb some flavor.Garnish with chopped spring onions and serve hot with fried rice or noodles.
Notes
- Always serve Gravy Manchurian immediately after mixing to keep the balls from becoming soggy.
- Adjust spice levels according to your preference.
- Use vegetable stock instead of water for deeper flavor.
Tips for Gravy Manchurian Recipe :
- Before shaping veggies into balls, squeeze out any excess moisture to prevent them from shattering in the frying pan.
- For a higher-protein variation, add paneer or tofu.
- Fry the Manchurian balls twice for added crunch.
- The Manchurian balls can be baked or air-fried to make it healthier.
FAQs for Gravy Manchurian Recipe :
Q : Is it possible to prepare this dish without using oil?
A: For a healthier alternative, you can bake or air-fry the Manchurian balls.
Q :Is it possible to substitute meat or chicken in this recipe?
A: For a non-vegetarian variation, you can use minced chicken or meatballs in place of the veggie balls.
Q :How can it be made gluten-free?
A: Instead of using maida and cornflour, use rice flour or gluten-free flour mixes.
Q : Can I prepare something ahead of time?
A: The balls and sauce can be prepared separately ahead of time. Before serving, mix and reheat.
Conclusion :
A popular fusion cuisine, gravy manchurian combines Chinese-style sauces and Indian spices to create a delectably sloppy blend. It’s ideal for comfort food, dinner parties, and gatherings. With its abundance of flavors and ease of customization, this recipe is likely to become a family favorite.
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nice recipe
Great information
Nice recipe