Veg Manchurian Gravy

Veg Manchurian Gravy | Vegetable Manchurian | Manchurian Recipe Video

What is Veg Manchurian Gravy?

Deep-fried balls of vegetables simmered and served in hot and peppery gravy is veg Manchurian gravy. It has the crunch of veggies, kick of ginger, garlic and chili and the flavors of different sauces. The recipe shared is the gravy version of this very popular Indo Chinese dish. The dry version of veg Manchurian is equally popular and snacked upon. Veg Manchurian gravy is all about balancing the flavors well. And this recipe strikes that balance very well. It is best served with fried rice for weekend lunch.

Let’s talk about the ingredients for Veg Manchurian Gravy recipe

Indo Chinese recipes be it chow mein, momos, etc have a burst of flavors. These are tangy, sour, and hot with a hint of sweetness. Indispensable for these recipes is the balance of flavors. Everyone has a different preference as regards the taste. I do not like it very hot or sour and therefore the use of soya sauce and chili sauce is less. You can adjust the flavors as per your liking.

Here is all you need to make Veg Manchurian:

Vegetables: Veg manchurian is a combination of vegetables balls and sauce. The balls call for vegetables. I have used cabbage, carrot, spring onions, etc. You can also use mushrooms, french beans, bell peppers, etc. Further to flavor the veggie balls, ginger, and garlic have been added. No sauces have been used to make the balls. All-purpose flour and cornflour are used to give a binding to these balls.

Manchurian Sauce calls for garlic, vegetables such as spring onions, capsicum, etc and a combination of sauces i.e. soy sauce, chili sauce, etc. A mixture of cornflour and water thickens the sauce. The quantity of sauces and fresh ingredients i.e. ginger, garlic and chili can be adjusted as per taste. In this recipe, only garlic has been used to make the manchurian sauce.

Similar Recipes on the blog

If you like the combination of vegetable balls and sauce/gravy, you might like lauki ke kofta, cabbage kofta curry, malai kofta, etc.

How to serve Veg Manchurian?

Serve it hot with fried rice for weekend lunch.

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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