Ingredients

• 1/2 kg - cauliflower
• 200g - tomato
• 200g - onion
• 50g - ginger-garlic paste
• 2 tbsp - garam masala
• 1/2 tsp - turmeric powder
• 2 tbsp - red chilli powder
• 1 tbsp - coriander powder
• 150g - corn flour
• 2 small sticks - cinnamon
• 4 - cloves
• 200g - oil for frying
• 8 or 10 - mint leaves
• coriander
• 1 tbsp - ghee
• salt to taste

How to Make Easy Cauliflower Manchurian

• For Manchurian:
• Cut the cauliflower into pieces and soak in hot water for 10 minutes and then drain it.
• Mix corn flour, 1 tablespoon of ginger-garlic paste, garam masala, turmeric powder, and salt to form a mixture of semi-liquid consistency.
• Heat oil in a deep pan and coat cauliflower pieces in the corn flour mixture.
• Fry them till they get a golden tinge.
• Place them on a tissue paper so that the excess oil gets absorbed.
• For the gravy:
• Soak the tomatoes in boiling water for a few minutes, peel the skin, and grind it to form a thick paste.
• Heat the pan and pour 2 tablespoons of oil.
• Saute cinnamon, cloves, and onion, and add 1 tablespoon of ginger-garlic paste.
• Fry for a few minutes.
• Now add tomato paste, saute it well, and then add chilli powder, coriander powder, turmeric powder, 1 teaspoon of garam masala, and salt.
• Then add 1 tablespoon of ghee to get a good aroma.
• Dissolve 1 tablespoon of corn flour in 1.5 cups of water to the mixture.
• Add it to the pan and cook for a few minutes.
• Turn off the heat.
• Pour it on a serving bowl and dip the prepared Manchurians.
• Garnish with coriander leaves and mint.
• Serve hot with chapatis.