Vegetable Manchurian Gravy Recipe

4.50 from 4 votes

Vegetable Manchurian Gravy is an Indo-Chinese main course where minced vegetables are coated in corn flour, deep fried and dunked in delicious sauce. This Veg Manchurian gravy is usually served with Fried Rice. Very rich and delicious gravy!

Prep Time 10

Cook Time 45

Total Time 55

Jump to Recipe Jump to Video Print Recipe

Reading Time: 6 minutes

Vegetable Manchurian gravy, a popular and delicious Indo-Chinese main course. Vegetable Manchurian gravy is a deep fried crispy vegetables dumplings dunked in a rich sauce. This sauce based manchurian gravy is usually served with fried rice. This dish requires slightly more effort but it tastes dainty. A perfect dish for a party to treat our family and friends. Vegetable Manchurian can be done either dry or as a gravy. Dry Vegetable Manchurian is a perfect appetizer. Most of the making remains same for both the types of dishes. Final step varies as gravy needs thin and running consistency so we do a slight modification to the dry recipe to make it a gravy.

Tips for making Vegetable Manchurian Gravy:

Mince all the vegetables. You can use a food processor or chopper to finely chop all the vegetables.

Do not add any water to bind the vegetables with the flour. The moisture in vegetables are enough to bind with flour and there ingredients.

Adjust the flour if you feel the vegetable mixture is too watery.

The vegetable dumplings take more time to get deep fried in oil. So be patient and keep the flame in low while deep frying. This will ensure the dumplings gets cooked properly without getting burnt.

Adding Vegetable stock for sauce is optional, We can use plain water itself. Vegetable stock certainly gives more flavor than plain water.

Add the fried dumplings to sauce only before serving. Or else the dumplings become very soggy.

You may also want to try:

Recipe Card for Vegetable Manchurian Gravy Recipe :

Method for Manchurian Dumplings:

First lets grind the ginger, garlic and green chilli to a nice paste.

First finely chop all the vegetables. Take maida and corn flour in a mixing bowl along with the salt

To the bowl add, ground ginger-garlic-green chilli paste along with soy sauce, coarse pepper and mix well. Then add the finely chopped vegetables and mix well. We generally don’t need any water. When we mix the vegetables the moisture in the vegetables are enough to make it like a dough.

Make lemon sized balls out of the vegetable mixture and keep it ready to fry them in oil. Heat Oil in a pan and when the oil is hot enough to raise the dough immediately, then gently drop the 3-4 vegetable balls in the hot oil

Deep fry in medium flame them till the vegetable manchurian balls are golden brown and crisp. Remove them and place it in a paper towel to drain the excess oil. Repeat the step 4 and 5 for the rest of the vegetable mixture. Now our manchurian balls are ready. Lets get started with our gravy

Method for Gravy:

Heat a pan and add oil. When the oil is hot, add finely chopped onions, garlic and ginger and saute them along with a pinch of salt till the onions turns transparent. Then add the vegetable stock along with salt and sugar. Vegetable stock adds a nice flavour to the gravy instead of plain water.

When the stock starts to boil, add soy sauce, chilli sauce and tomato ketchup and mix well. Bring the gravy to boil.

Meanwhile, mix the corn flour with 1/4 cup of water and add it to the gravy. Adding cornflour makes the gravy thick in consistency. Remove gravy from flame. When we are ready for serving, add the fried vegetable manchurian balls to the gravy and heat the gravy for a minute and garnish with chopped spring onion leaves