Low-Fat Gobi Manchurian

Recipe by
Total Time:
25-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 - Medium head of cauliflower, separated into medium-sized florets
  • 6 tbsp - Cornstarch + 1/2 cup water or more as needed, to make a runny paste
  • 1 tsp - Red chilli powder
  • Salt to taste
  • 2 tsp - Canola/ sesame oil
  • To make the sauce:
  • 1 tbsp - Sesame oil
  • 1 - Small onion, thinly sliced
  • 1 - Medium green bell pepper (capsicum), thinly sliced
  • 1 tbsp - Ginger paste
  • 1 tbsp - Garlic paste
  • 3 tbsp - Low salt soy sauce
  • 2 tbsp - Vinegar
  • 2 cups - Water
  • 2 tbsp - Cornstarch mixed in 1/4 cup water
  • 1 tbsp - Sugar
  • Salt if needed

How to Make Low-Fat Gobi Manchurian

  • Heat the oil, add the ginger and garlic paste.
  • Stir fry for a minute until the ginger and garlic smell fragrant, and then add the onions and bell peppers.
  • Saute for a couple of minutes, then add 2 cups water and soy sauce.
  • Bring to a boil, turn the heat to low, and simmer for a couple of minutes.
  • Add the vinegar, sugar and salt if needed, then add the cornstarch-water mixture and allow it to simmer for a couple of minutes.
  • Add the cauliflower florets and stir well to coat.
  • Turn off the heat after a couple of minutes.
  • Recipe courtesy: Holy Cow Vegan.