130. Gobi Manchurian

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the rice on to cook, using whatever method you prefer.

Step 2

Cut the cauliflower into florets, and par cook them in salted boiling water for about 5 minutes. Drain completely, and return the cauliflower to the hot water pot without water. It will dry off naturally in the pot. If it doesn’t, dry them thoroughly with paper towel.

Step 3

Make the batter by combining the cornstarch, plain flour, water, salt and Kashmiri chilli powder.

Step 4

Heat the oil for frying the cauliflower, aiming for 170-180 degrees Celsius. Dredge the cauliflower florets in batter and fry it in batches, leaving it on paper towel to drain.

Step 5

Now make the sauce. Heat the oil in a wok, then once hot, sizzle the aromatics, ginger, garlic and chilli. Add the onion, spring onion batons and capsicum and stir fry for a minute or two, then add the sauces and seasoning. When ready, turn off the heat and allow it to cool for a minutes before stirring through the cauliflower. Serve atop rice with finely sliced spring onion to garnish.