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Vegetable Manchurian Gravy

Name: Vegetable Manchurian Gravy
Total time: 40 min
Yield: Serves 4
Cuisine: India
Ingredients: 200g Cabbage; 1 Carrot; 1 Onion; 5 tbsp Potato Starch; 3 cloves Garlic; 15g Ginger; 3 tbsp Soy Sauce; 2 tbsp Tomato Ketchup; as needed Frying Oil

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Minced vegetables shaped into fried balls, smothered in a thick sauce — a saucy Manchurian that pairs perfectly with rice.

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📖 The Story Behind This Dish

Where Gobi Manchurian is served dry, this "gravy" version shapes finely minced vegetables into fried dumplings and smothers them in a generous amount of thickened sauce — deliberately extra saucy, so it can be mixed into rice.

🌆 Where it's eaten: Traditionally ladled generously over fried rice and eaten like a rice bowl.

🥕 Ingredients (serves 4)

Cabbage 200g
Carrot 1
Onion 1
Potato Starch 5 tbsp
Garlic 3 cloves
Ginger 15g
Soy Sauce 3 tbsp
Tomato Ketchup 2 tbsp
Frying Oil as needed

👩‍🍳 Instructions

Finely mince the cabbage, carrot, and half the onion. Cut the remaining onion into wedges.
Mix 3 tbsp potato starch into the minced vegetables until it comes together, then shape into small balls.
Deep-fry until golden brown; remove.
Heat oil in a pan and fry the minced garlic, ginger, and onion wedges.
Add the soy sauce, ketchup, and 300ml water, bring to a simmer, and thicken with a potato starch slurry.
Add the fried vegetable balls and simmer briefly to coat; serve with plenty of the sauce.

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