Gravy Manchurian Recipe – Indo-Chinese Restaurant Style at Home
Spicy, tangy Indo-Chinese gravy with crispy Manchurian balls made from vegetables or paneer, cooked in a thick, flavorful sauce.
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.