The Ultimate Indo-Chinese Veg Manchurian Gravy
Indulge in this restaurant-style Veg Manchurian Gravy, featuring crispy, double-fried vegetable balls made from fresh cabbage and carrots. These golden bites are tossed in a savory, aromatic Indo-Chinese sauce bursting with garlic, soy, and Schezwan flavors. Perfectly balanced and delightfully spicy, this vegetarian classic is the ideal side dish for fried rice or noodles.
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.