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Veg Manchurian Gravy

Saucy & Flavorful: Easy Veg Manchurian Gravy

Veg Manchurian Gravy is a beloved Indo-Chinese dish, celebrated for its unique blend of crispy vegetable balls and a harmonious mix of sweet, sour, and spicy flavors in a luscious gravy. This easy-to-follow recipe brings the popular restaurant-style Veg Manchurian right into your kitchen, transforming humble vegetable balls into a delightful, umami-rich meal. Perfect as a main course when paired with fried rice or Hakka noodles, this dish is a fantastic way to enjoy authentic Indo-Chinese cuisine in under 30 minutes.

Veg Manchurian Gravy

Veg Manchurian Gravy is a beloved Indo-Chinese dish, celebrated for its unique blend of crispy vegetable balls and a harmonious mix of sweet, sour, and spicy flavors in a luscious gravy.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients:
For the Manchurian Balls:
  • 1 cup finely grated mixed vegetables cabbage, carrots, bell peppers, beans
  • 2 tbsp all-purpose flour maida
  • 1 tbsp cornflour cornstarch
  • 1/2 tsp ginger-garlic paste
  • Salt to taste
  • Oil for deep frying
For the Gravy:
  • 1 tbsp cooking oil
  • 4-5 cloves garlic minced
  • 1 inch ginger grated
  • 2-3 green chilies slit (adjust to spice preference)
  • 1/4 cup onion finely chopped
  • 1/4 cup bell pepper capsicum, finely chopped
  • 2 tbsp soy sauce light
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1/2 tsp black pepper powder
  • 1 cup vegetable broth or water
  • 1 tsp cornflour mixed with 2 tbsp water to form a slurry
  • 2 tbsp spring onion greens chopped (for garnish)

Method
 

Instructions:
  1. Prepare Manchurian Balls: In a bowl, combine grated mixed vegetables, all-purpose flour, cornflour, ginger-garlic paste, and salt. Mix well to form a dough-like consistency. If the mixture is too wet, add a little more flour. Form small, bite-sized balls.
  2. Fry Manchurian Balls: Heat oil in a wok or deep pan for frying. Once hot, carefully drop the Manchurian balls in batches. Fry until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.
  3. Prepare the Gravy: In a separate clean wok or pan, heat 1 tbsp cooking oil over medium-high heat. Add minced garlic, grated ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
  4. Sauté Vegetables: Add finely chopped onion and bell pepper. Stir-fry on high heat for 2-3 minutes until vegetables are crisp-tender.
  5. Add Sauces & Seasoning: Reduce heat to medium. Add light soy sauce, red chili sauce, tomato ketchup, white vinegar, and black pepper powder. Mix well.
  6. Thicken Gravy: Pour in vegetable broth or water. Bring to a gentle simmer. Add the cornflour slurry, stirring continuously until the gravy thickens to your desired consistency.
  7. Combine & Garnish: Add the fried Manchurian balls to the thickened gravy. Toss gently to coat them evenly. Cook for another 1-2 minutes, ensuring the balls are well coated and heated through. Garnish with chopped spring onion greens and serve hot.

Notes

Veg Manchurian Gravy is more than just a dish; it’s a cultural phenomenon in the Indo-Chinese culinary landscape, celebrated for its vibrant flavors and satisfying textures. This recipe offers a delightful journey into the heart of this fusion cuisine, allowing you to create a restaurant-quality dish in your own home with remarkable ease and speed. In under 30 minutes, you can transform humble vegetables into crispy, flavorful balls bathed in a rich, umami-packed gravy that is both sweet, sour, and spicy.