If you’re a fan of the bold, zesty flavors of Indo-Chinese cuisine, there is one dish that likely holds a special place in your heart: Veg Manchurian Gravy. This iconic fusion dish features crispy, deep-fried vegetable balls submerged in a luscious, glossy sauce that perfectly balances spicy, tangy, and savory notes. It’s the ultimate comfort food that brings the vibrant energy of a bustling Chinese bistro right into your home kitchen.
The secret to a truly spectacular Manchurian lies in the texture. By double-frying the cabbage and carrot balls, you achieve a shattering crunch on the outside while keeping the center tender and flavorful. Once these golden bites meet the aromatic gravy—infused with garlic, green chilies, and a trio of classic sauces—they soak up the juices without losing their structure, creating a symphony of textures in every spoonful.
Whether you are hosting a dinner party or simply craving a weekend treat, this recipe is surprisingly approachable. Using fresh, shredded vegetables and a simple cornstarch slurry for that signature “high-shine” gravy, you can skip the delivery and master the art of the wok yourself. It’s a versatile dish that satisfies vegetarians and meat-eaters alike with its hearty, umami-rich profile.
Pair this steaming bowl of Veg Manchurian with a side of vegetable fried rice or hakka noodles for the complete experience. The way the thick, spicy gravy clings to the noodles is nothing short of magical. Get your wok ready, and let’s dive into making this restaurant-style favorite from scratch!
The Ultimate Indo-Chinese Veg Manchurian Gravy
Ingredients
For the Manchurian Balls
- 1 medium cabbage shredded
- 2 medium carrots shredded
- 2 garlic clove finely chopped
- 1 green chili finely chopped
- ¼ cup spring onion chopped
- 1 tsp soy sauce
- salt to taste
- 4 tbsp corn flour
- 4 tbsp all purpose flour
- for frying cooking oil
For the Gravy
- 4 tbsp cooking oil
- 4 garlic cloves finely chopped
- 2 green chilis finely chopped
- ¼ cup spring onion chopped
- 2 tsp soy sauce
- 1 tsp green chili sauce
- 2 tbsp schezwan chutney
- ¼ cup cabbage shredded
- 2 cups vegetable stock
- 3 tbsp corn starch
- 1 cup water to mix with corn starch
Instructions
Prepare the Manchurian Balls
- In a large mixing bowl, combine the 1 medium cabbage shredded, 2 medium carrots shredded, 2 garlic clove finely chopped, 1 green chili finely chopped, and ¼ cup spring onion chopped. Add the 1 tsp soy sauce and salt to taste. Sprinkle in the 4 tbsp corn flourand 4 tbsp all purpose flour, then mix everything thoroughly until well combined. Take small portions of the mixture and roll them into balls, approximately 1 to 1.5 inches in diameter.
- Heat oil in a large pan over medium-high heat. Carefully slide the prepared balls into the hot oil and fry them until they turn a light golden brown. For that signature restaurant-style crunch, remove the balls and let them cool to room temperature. Once cooled, flash-fry them a second time until the outside layer is deeply golden and extra crispy. Set aside.
Sauté the Aromatics
- In a large wok or deep pan, heat 4 tbsp cooking oil. Add the 4 garlic cloves finely chopped, 2 green chilisfinely chopped, and ¼ cup spring onion chopped. Sauté for a minute until fragrant. Stir in the 2 tsp soy sauce, 1 tsp green chili sauce, and 2 tbsp schezwan chutney, mixing well to create a flavorful base.
- Add the additional shredded ¼ cup cabbage to the wok followed by the 2 cups vegetable stock. In a small bowl, whisk the 3 tbsp corn starch into 1 cup water until smooth, then pour this slurry into the wok. Stir continuously to ensure the mixture stays uniform and lump-free. Let the gravy cook for a few minutes until it thickens and reaches a near-boiling point.
- Gently add your double-fried Manchurian balls into the simmering gravy. Stir carefully to ensure every ball is beautifully coated in the glossy sauce. Serve immediately while hot and crispy alongside a plate of steaming fried rice or hakka noodles.
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Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Show Us Some Love!
Did your kitchen smell like an amazing Indo-Chinese bistro today? We’d love to hear how your Veg Manchurian turned out! If you whipped up this recipe, please drop a comment below and let us know your favorite side dish to pair it with. Don’t forget to share this recipe with your fellow foodie friends—nothing says “I care” like sharing the secret to the perfect crispy Manchurian!