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Gobhi Manchurian with dry gravy

Battered cauliflower crisps on the crisper plate while the Manchurian sauce cooks in the pan underneath.

  • 52 min start to finish
  • Serves 4
  • Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Combi CrispVegetablesSnack & starterIndianVegetarian

By Kunjesh Raval for SharkNinja India.

Gobhi Manchurian with dry gravy

Set your Combi

SwitchCombi Cooker
  1. Combi Crisp180°C355°F12min
Start to finish52 min35 min prep + 17 min cooking
ShelfLevel 1 (Combi pan with crisper plate on top)
Water in the pan250 ml1 cup water in the gravy base in the Combi pan
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You'll need

  • Cauliflower (bite-sized florets) 300–400 g10½–14 oz

For base gravy

  • Light cooking oil (for gravy) 20 ml1½ tbsp
  • Finely chopped garlic 24 g¾ oz
  • Finely chopped ginger 24 g¾ oz
  • Finely chopped onion 300 g10½ oz
  • White pepper powder 1 g½ tsp
  • Coriander powder 1 g½ tsp
  • Tomato-Chilli sauce 80 g⅓ cup
  • Light soy sauce 30 g2 tbsp
  • Salt 5 g¾ tsp
  • Finely chopped spring onions 45 g1½ oz
  • Green Chilli sauce 25 g1½ tbsp

For batter

  • All-purpose flour 60 g½ cup2 oz
  • Corn starch 30 g¼ cup1 oz
  • Red Chilli powder 1 g½ tsp
  • Garlic powder 1 g½ tsp
  • Salt 5 g¾ tsp
  • Water as required

Method

  1. Take the combi pan, add all ingredients mentioned in FOR BASE GRAVY (apart from cauliflower florets). Mix well, add 250 ml1 cup water, mix well. Keep aside.

    For base gravy

    • Light cooking oil (for gravy) 20 ml1½ tbsp
    • Finely chopped garlic 24 g¾ oz
    • Finely chopped ginger 24 g¾ oz
    • Finely chopped onion 300 g10½ oz
    • White pepper powder 1 g½ tsp
    • Coriander powder 1 g½ tsp
    • Tomato-Chilli sauce 80 g⅓ cup
    • Light soy sauce 30 g2 tbsp
    • Salt 5 g¾ tsp
    • Finely chopped spring onions 45 g1½ oz
    • Green Chilli sauce 25 g1½ tbsp
  2. Place the crisper plate over the combi pan, spray/brush a little oil on it and keep aside.
  3. Wash the cauliflower and cut it into bite-sized florets.

    Our tip Dry the florets well after washing. Water left on them thins the batter, and it slides off as they cook.

  4. In a bowl prepare the batter by mixing all-purpose flour, corn starch, red Chilli powder, garlic powder and salt. Add water gradually to make a smooth medium-thick batter. Add the cauliflower florets and coat them evenly.

    Our tip The batter should coat the back of a spoon and drip off slowly. Any thinner and it runs off the florets and through the crisper plate.

  5. Spread the batter-coated cauliflower on the crisper plate, keeping the florets separate. Spray a little oil over them. Slide the pan into LEVEL 1.
  6. Move the SmartSwitch to Cooker mode, select Combi Crisp function, set temperature to 180°C355°F and time to , then start cooking. (the unit will steam/preheat for before cooking).
  7. Once cooking is complete, remove the pan, toss the crispy cauliflower with the sauce, and serve hot with sides like fried rice or noodles.

    Our tip Toss just before serving: the crisp coating softens the longer it sits in the sauce.

Source: Gobhi Manchurian with dry gravy by Kunjesh Raval, SharkNinja India

From Combi Recipes: https://combirecipes.com/recipes/sharkninja-in--gobhi-manchurian-with-dry-gravy/