Veg Manchurian Gravy is a delicious and tasty Indo-Chinese dish that is very popular. Veg Manchurian is of two types – Veg Manchurian gravy and Veg Manchurian Dry. The gravy version has a thick sauce whereas the dry version is served as a starter and appetizer. It is an amazing dish made with a mix of Manchurian balls(made with mixed vegetables) dipped in a spicy and tangy sauce. I love making Indo-Chinese dishes as they are everyone’s favorite in my house. It is very easy to make the Veg Manchurian gravy recipe and your friends and family will love this homemade Veg Manchurian with Gravy Recipe. There are also different variants of Vegetable Manchurians such as Vegetable Manchurian, Gobi Manchurian, and Chicken Manchurian.
About Vegetable Manchurian
To make veg Manchurian gravy, we first make the Manchurian balls using chopped vegetables such as cabbage, capsicum, carrot, and onion. The Manchurian balls are then deep-fried in oil until they are golden brown in color. The second step is to make a thick Manchurian gravy using a mix of vegetables and spices such as onion, capsicum, red chilli, and green chilli, and mix sauces such as red chilli, green chilli, tomato ketchup, and soy sauce for an amazing flavor. The third and final step is to dip the fried Manchurian balls into the thickened gravy and garnish with spring onion. It is usually served as a side dish to fried rice and noodles.
Manchurian Gravy is loved by everyone. It is simply mouth-watering, it tastes amazing and it has the perfect combination of vegetables and a flavorful spicy gravy. This recipe is perfect for parties and gatherings.
Also try our Veg Manchurian Dry and other amazing Indo-Chinese recipes such as Chilli Potato, Veg Steamed Momos, and Spring Rolls.
Indian Veg Manchurian with Gravy Recipe Video
Veg Manchurian with Gravy Recipe Ingredients
For Manchurian Balls
- 3 cups chopped cabbage(Patta gobi)
- 1/4 cup spring onion
- salt to taste
- 1 carrot
- 1/2 chopped capsicum
- 1 tsp red chili powder
- 1/2 tsp black pepper powder
- 1/2 cup corn flour
- 1/4 cup all-purpose flour
- oil for frying
For Manchurian Gravy
- 3-4 tbsp oil
- 2-inch ginger
- 3 tbsp chopped garlic
- onion petals
- 1 chopped capsicum
- 1 chopped onion
- 3 green chili
- 1 tsp red chili powder
- 1/2 tsp black pepper powder
- salt to taste
- 1.5 tbsp soya sauce
- 1 tsp vinegar
- 1.5 tbsp red chili sauce
- 1 tbsp green chili sauce
- 1 tbsp tomato ketchup
- water as required
- 2 tbsp corn flour
- 1 tsp manchurian masala
- Spring onion for garnishing
How to Make Veg Manchurian Gravy Recipe (Step-by-Step Instructions)
How to make Manchurian Balls
1.Take 3 cups of chopped cabbage in a mixing bowl. The cabbage or Patta gobi should be finely chopped.
2. Add 1/4 cup of spring onion and salt. Mix everything together very well, cover it, and leave aside for 15 minutes.
3. After 15 minutes, remove the lid. You will see that cabbage and spring onion have become soft. Now squeeze out the excess water using both your hands and keep the mixture in a separate bowl. Alternatively, you can also put all the mixture in a cotton cloth and squeeze out the water.
4. Add 1 grated carrot, 1/2 finely chopped capsicum, salt as per taste, 1 tsp red chili powder, 1/2 tsp black pepper powder, 1/2 cup corn flour, and 1/4 cup all-purpose flour. Mix everything together.
5. Next, we have to prepare a soft dough so, gradually add water and prepare a soft dough.
6. Grease your hands with oil and make Manchurian balls out of Manchurian dough.
7. Heat oil in a kadhai/wok on medium to high flame, and put the Manchurian balls in it once it’s hot. I always use mustard oil for cooking as it is very healthy.
8. Fry on medium to high flame. Once one side gets fried, turn them over using a spatula to fry the other side until they become crispy and turn brownish in color. Do the same for the rest of the Manchurian balls and keep them aside for now.
How to make Manchurian Gravy
9. To prepare the Manchurian gravy or sauce, heat 3-4 tbsp oil in a kadhai/wok at high flame.
10. Once the oil is heated, add 3 chopped green chili, 2-inch finely chopped ginger, and 3 tbsp finely chopped garlic and saute on high flame.
11. After 20 seconds, add finely chopped onion and saute on high flame. Keep Stirring or else the onion may burn.
12. After 1 minute, add 1 onion petal and 1 capsicum petal and saute for 1 minute on high flame.
13. After 1 minute, turn the flame to low and Add 1 tsp red chilli powder, 1/2 tsp black pepper powder, salt to taste, 1.5 tbsp soya sauce, 1 tsp vinegar, 1.5 tbsp red chilli sauce, 1 tbsp green chilli sauce, 1 tbsp tomato ketchup, Mix well and cook on low flame for a minute.
14. Add water as required and turn the flame to high. You can add water as you want to the consistency of the dish and make it thick or light.
15. Mix 2 tbsp corn flour with water. Make sure there are no lumps to prepare a corn flour slurry. Add it to the mixture, and cook on high flame. The slurry helps to thicken the gravy.
16. Leave until 1 boil and after 1 boil, mix it well and turn the flame to low. Add 1 tsp manchurian masala. It enhances the taste of Manchurian. Mix well.
17. Now, add the Manchurian balls and turn off the flame. Mix well
18. Add chopped spring onion. Mix well.
19. Serve it hot as an appetizer or with fried rice. Enjoy.
You can try it as a side dish with our other recipes such as Fried Rice with Veg Manchurian tastes really great.
Recipe Card
Veg Manchurian with Gravy Recipe
Ingredients
For Manchurian Balls
- 3 cup chopped cabbage
- 1/4 cup spring onion
- salt to taste
- 1 carrot
- 1/2 chopped capsicum
- 1 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/2 cup corn flour
- 1/4 cup all purpose flour
- oil for frying
For Manchurian Gravy
- 3-4 tbsp oil
- 2 inch ginger
- 3 tbsp chopped garlic
- onion petals
- 1 chopped capsicum
- 1 chopped onion
- 3 green chilli
- 1 tsp red chilli powder
- 1/2 tsp black pepper powder
- salt to taste
- 1.5 tbsp soya sauce
- 1 tsp vinegar
- 1.5 tbsp red chilli sauce
- 1 tbsp green chilli sauce
- 1 tbsp tomato ketchup
- water as required
- 2 tbsp corn flour
- 1 tsp manchurian masala
- Spring onion for garnishing
Instructions
- Take chopped cabbage in a bowl. Add spring onion and salt. Mix well and leave for 15 minutes.
- Remove lid and squeeze out the excess water.
- Add grated carrot, chopped capsicum, salt as per taste, red chilli powder, black pepper powder, corn flour and all purpose flour. Mix well.
- Prepare a soft dough. Grease your hands and make balls.
- Heat oil in a kadhai/wok and fry both sides of balls on medium to high flame until they turn golden and crispy.
- To prepare sauce, heat oil in a kadhai/wok at high flame.
- Mix corn flour with water. Make sure there are no lumps and keep it aside.
- Once the oil is heated, add chopped green chilli, ginger, garlic and saute on high flame.
- After 20 seconds, add chopped onion and saute on high flame. Keep Stirring.
- After 1 minute, add onion petals and capsicum and saute for 1 minute on high flame.
- Add red chilli powder, black pepper powder, salt, soya sauce, vinegar, red chilli sauce, green chilli sauce, tomato ketchup and cook on low flame for a minute.
- Add water as required. You can add water as you want to make it thick or light. Add corn flour slurry that was kept aside and cook on high flame.
- Leave until 1 boil and turn the flame to low.
- Add manchurian masala. Mix well.
- Add Manchurian balls and turn off the flame.Mix well
- Add spring onion. Mix well.
- Serve it hot as an appetizer or with fried rice. Enjoy.
