Gobi Manchurian Or Globalization on Steriods
Months and months ago I saw this recipe for Gobi Manchurian, and have been meaning to make it. So apparently Gobi Manchurian is an cauliflower dish that is an Indian take/interpretation of Chinese food. So to be clear we have an American of Russian descent making an Indian take on Chinese food. I love Indian food and this looked tasty so like I said, I’ve been meaning to make it for ages. However, there are a few caveats. One, these were battered and fried, and I didn’t want fried food so I decided to roast the cauliflower instead. Two, I’m tired of buying spices that I then only use once and then just take up space on my spice rack so I just made do with what I had.
1/2 head of cauliflower, chopped into florets
1 tsp powered ginger
2 tsp soy sauce
1/2 curry powder
Toss the cauliflower with some oil, soy sauce and the spices. Arrange on a baking sheet and roast in the oven at 400 until slightly crispy, 30-40 minutes I think. While the cauliflower is roasting, make the sauce.
2-3 large cloves garlic, minced
1/2 an onion, chopped
1 cup vegetable broth
1 tablespoon soy sauce
2 tsp powdered ginger
1 1/2 tsp cumin
3/4 tsp paprika (or less of cayenne)
1 1/2 tsp curry powder
1 tablespoon flour or cornstarch (cornstarch is better, but flour works)
Saute the onions and garlic for a few minutes. Add the broth and soy sauce and then the spices and let the mixture simmer. After its simmered a bit, taste and adjust the spices as you so desire. I added more curry and ginger. Add the flour and mix it in quickly to avoid clumps (why cornstarch is better). Simmer a bit longer as the sauce thickens a little. Once the cauliflower is done, divide it into bowls and spoon a generous amount of the sauce on the cauliflower. Add green onions if you have them (I didn’t) on top and serve.
To be honest, I have no idea how this recipe is supposed to taste so I have absolutely no idea if I did it correctly. I thought was really good, albeit a little on the salty side, so just use a little less soy sauce and omit any additional salt and you should be fine. It probably would be a little better if you batter-fry the cauliflower, but roasting is totally legit. I’m sure this would be improved if I actually used tandoori powder, but, for using only things I had on hand, I think I did an extremely good job. Song of the Week: Power to the People by John Lennon. I’m sure you can guess why I felt this song was appropriate this week.