Good afternoon here we will give you a recipe baked gobi manchurian which is interesting The way making it is very not too difficult. You just need to be careful to get results from baked gobi manchurian which has aroma and taste that can evoke our tastes.

So that the result of baked gobi manchurian, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare baked gobi manchurian the delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required for make

1. Prepare For the Cauliflower / Marination
2. Prepare 400 grms Cauliflower – about 400 gms / 1 largish head
3. Prepare Marination:
4. Prepare 4 tsp Besan / Gramflour (you can also substitute with all purpose)
5. Prepare 1 tsp Cornflou (increase by another ½ tsp if using all purpose flour in place of gramflour)
6. Prepare to taste Salt
7. Prepare 1/4 cup Thick Hung yoghurt
8. Prepare as needed Oil (divided use)
9. Prepare 1/2 tbsp Kashmiri Red chilli powder ( you can sub with mild paprika)
10. Prepare Sauce / stir fry:
11. Prepare 2 tsp Oil
12. Prepare 1 Onion large
13. Prepare 3 tbsp Minced Spring onions / scallions (white and greens)
14. Prepare 1 tbsp Minced garlic
15. Prepare 1/2 tsp Minced ginger
16. Use 1/2 tsp Minced green chillies (adjust spice)
17. Use 1 Green pepper / capcsium medium (I used yellow too as I had them on hand)
18. Use 1/2 tsp Tomato sauce
19. Use 1/2 tsp Schezwan sauce
20. Use 1/2 tsp Vinegar
21. Use 1/2 tsp Brown sugar
22. Prepare Ingridients for topping:
23. Prepare as needed Finely chopped scallions / spring onion greens

Add in the minced garlic and ginger. Add in the diced onion and capsicum. How to make Baked Gobi Manchurian recipe step by step? To make Gobi Manchurian with gravy add an extra cup of water to the sauce.

Instructions to make Baked Gobi Manchurian:

1. Wash and cut the cauliflower into bite sized florets and blanch it with a pinch of salt for 1-2 mins. Drain thoroughly and dab with kitchen towels (don’t skip this step). Mix all the ingredients for marination. Add the blanched florets, oil and rest of spices and mix well. Let it marinate (covered) for 15-20 mins.
2. Towards the end of the marination, preheat oven to 200 C and line a baking tray. Arrange the soaked florets without overlapping. (Make sure to shake off any excess liquid before placing in the tray). Baste them with ½ tsp Oil. Bake for 12-15 mins (shaking them midway, turning them over and basting them with 1/2 tsp more oil). Let them cool on a wire rack. (( Oven temperatures may vary – you need your florets to be 85% cooked, with a slight crunch)
3. In a pan, heat oil. Saute onions, garlic and ginger. Add the spring onions, peppers and toss once more. Now add all the sauces, sugar and vinegar. Add the baked florets and toss nicely till well coated. After 1-2 mins, serve immediately topped with spring onion greens.
4. Done and ready to serve!

Once it starts boiling add corn starch slurry to it and boil until the sauce starts to thicken. Mix until the slurry is lump-free before adding to the sauce. Preheat oven and prep baking sheet. Dip cauliflower into batter, then breadcrumbs, and place on baking sheet. Bake cauliflower until fork tender and lightly browned.

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