Indian Veg Manchurian Gravy Recipe

Cabbage: Finely chopped to add texture and flavor to the vegetable balls.

Carrot: Grated to provide sweetness and color.

Capsicum: Adds a crunchy texture and slight sweetness.

All-purpose flour: Helps bind the vegetable mixture together.

Cornflour: Used for binding the balls and thickening the gravy.

Ginger-garlic paste: Adds a robust, aromatic flavor.

Salt: Enhances the overall taste.

Oil: Used for frying the vegetable balls and sautéing the gravy base.

Onion: Adds a sweet and savory depth to the gravy.

Soy sauce: Provides umami and saltiness.

Tomato ketchup: Adds tanginess and a hint of sweetness.

Chili sauce: Brings heat and spice to the dish.

Water: Used to adjust the consistency of the gravy.

Spring onions: Used for garnish, adding a fresh and mild onion flavor.

When shaping the vegetable balls, make sure to squeeze out any excess moisture from the cabbage and carrot mixture. This will help the balls hold their shape better and prevent them from falling apart during frying. Additionally, when making the cornflour slurry, ensure it is well-mixed and lump-free before adding it to the gravy. This will result in a smooth and glossy sauce.

• cabbage - Substitute with cauliflower: Cauliflower has a similar texture and can be finely chopped to mimic the crunchiness of cabbage.

• carrot - Substitute with zucchini: Grated zucchini provides a similar moisture content and can blend well with other vegetables.

• capsicum - Substitute with bell pepper: Bell peppers come in various colors and have a similar flavor profile and texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can provide a slightly nuttier flavor and is a healthier alternative.

• cornflour - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same quantity as cornflour.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more robust flavor.

• oil - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle coconut flavor.

• onion - Substitute with shallots: Shallots have a milder flavor and can be finely chopped to replace onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• tomato ketchup - Substitute with tomato paste and a pinch of sugar: Tomato paste with a pinch of sugar can mimic the sweetness and tanginess of ketchup.

• chili sauce - Substitute with sriracha: Sriracha provides a similar heat and can be used in the same quantity.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• cornflour - Substitute with potato starch: Potato starch is another thickening agent that can be used in the same way as cornflour.

• spring onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• Allow the Veg Manchurian balls and gravy to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the Veg Manchurian balls to an airtight container. If you have a large batch, consider layering them with parchment paper to prevent sticking.

• Pour the gravy into a separate airtight container. This helps maintain the texture of both the balls and the gravy.

• Store both containers in the refrigerator if you plan to consume the dish within 2-3 days.

• For longer storage, place the containers in the freezer. The Veg Manchurian balls can be frozen for up to a month, while the gravy can be stored for up to 2 months.

• When ready to use, thaw the Veg Manchurian balls and gravy in the refrigerator overnight.

• Reheat the gravy in a saucepan over medium heat, stirring occasionally. Add a splash of water if it appears too thick.

• Reheat the Veg Manchurian balls in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispiness.

• Combine the reheated balls and gravy just before serving. Garnish with freshly chopped spring onions for added freshness and flavor.

• Stovetop Method:

  1. Place a non-stick pan on medium heat.
  2. Add a splash of water or vegetable broth to the pan to prevent sticking.
  3. Add the leftover Indian Veg Manchurian Gravy to the pan.
  4. Stir occasionally to ensure even heating.
  5. Once the gravy is heated through and the vegetable balls are warm, remove from heat and serve hot.

• Microwave Method:

  1. Transfer the Indian Veg Manchurian Gravy to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check if the gravy and vegetable balls are heated thoroughly. If not, continue heating in 30-second intervals.
  5. Once heated, let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Indian Veg Manchurian Gravy to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Once the gravy is bubbling and the vegetable balls are hot, remove from the oven and serve.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the Indian Veg Manchurian Gravy in a heatproof dish that fits inside the steamer.
  3. Steam for about 10-15 minutes, or until the gravy and vegetable balls are heated through.
  4. Carefully remove the dish from the steamer and serve hot.

• Mixing bowl: A large bowl used to combine the cabbage, carrot, capsicum, all-purpose flour, cornflour, ginger-garlic paste, and salt.

• Frying pan: Used to heat oil and deep fry the vegetable balls until they are golden brown.

• Paper towels: Placed on a plate to drain excess oil from the fried vegetable balls.

• Saucepan: Used to heat oil and sauté onions, capsicum, and ginger-garlic paste, and to prepare the gravy.

• Spatula: Used to stir and mix ingredients while sautéing and cooking the gravy.

• Measuring cups: Used to measure out the ingredients like cabbage, carrot, capsicum, all-purpose flour, cornflour, soy sauce, tomato ketchup, chili sauce, and water.

• Measuring spoons: Used to measure out smaller quantities of ingredients like ginger-garlic paste and salt.

• Knife: Used to finely chop the cabbage, capsicum, and onion.

• Cutting board: A surface used for chopping vegetables.

• Grater: Used to grate the carrot.

• Slotted spoon: Used to remove the fried vegetable balls from the oil.

• Small bowl: Used to mix the cornflour with water to make the slurry.

• Serving dish: Used to serve the finished veg manchurian gravy.

• Chopping knife: Used to chop the spring onions for garnish.

Prep vegetables in advance: Chop cabbage, carrot, and capsicum the night before and store them in airtight containers.

Use a food processor: Quickly grate and chop vegetables using a food processor to save time.

Make the balls ahead: Prepare and shape the vegetable balls in advance, then refrigerate them until ready to fry.

Pre-mix sauces: Combine soy sauce, tomato ketchup, and chili sauce in a bowl beforehand.

Double the recipe: Make a larger batch of Manchurian balls and freeze half for future use.