Vegetable Manchurian with gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For making vegetable balls:
  • 2.25 cups - purple cabbage, grated
  • 1/4 cup - carrots, grated
  • 1/4 cup - frozen beans, chopped
  • 1/4 cup - frozen peas
  • 1/4 cup - paneer, grated
  • 1 - potato, steamed and mashed (or boiled)
  • 1 - spring onion, chopped
  • 1 tbsp - soy flour (or use corn flour)
  • 1 - green chilli, thinly sliced (or as per taste)
  • 1-2 - garlic, minced (as per taste)
  • 1 inch - ginger, peeled and grated
  • Salt and pepper to taste (remember the gravy will need salt too)
  • For the Manchurian Gravy/Sauce:
  • 2-3 - garlic, minced (as per taste)
  • 1 inch - ginger, peeled and grated
  • 3 - spring onions, greens and whites separated
  • 1/4 cup - mixed coloured bell peppers, finely chopped (or use whatever you have on hand)
  • 1-2 - green chillies as per taste (optional)
  • 1-2 tbsp - soy sauce (depending on the brand of soy sauce)
  • 2 tbsp - soy flour mixed with 1 cup - water (or corn flour)
  • About 1/2 tsp - sugar
  • Salt to taste

How to Make Vegetable Manchurian with gravy

  • Steam the potatoes and mash them with skin on to retain the nutrition.
  • If using fresh beans and peas, boil them and mash. Add all the ingredients for the balls together in a bowl.
  • Mash them well with a masher or your hands until it comes together.
  • It should be a firm dough tight enough for you to shape them into balls.
  • If loose, add more soy flour or paneer to help it bind.
  • If too tight, add a few drops of water (or vegetable stock) to make them into required consistency.
  • You can do a taste test at this point to see if the seasoning is right for you.
  • Make sure the salt is a little less. The gravy will have salt too and you don't want the dish to end up salty.
  • Shape them into small balls.
  • Refrigerate them for about 15-20 minutes.
  • In a plate, add a few tbsp of all-purpose flour and coat the balls lightly with it.
  • Dust off the excess.
  • Heat pan, add a few tsp of oil and when hot, drop balls in it.
  • The amount of oil needed would depend on the size of the ball.
  • Mostly 1 tsp of oil is sufficient for frying one ball completely on all sides.
  • Make sure the oil is hot, otherwise the ball will fall apart.
  • Rotate the ball on all sides to cook evenly.
  • Drain on paper towels and set aside. For gravy:
  • In a skillet/non-stick pan, heat 1 tsp of oil.
  • When the oil starts smoking, add the ginger, garlic, spring onion whites, bell peppers and chilli and saute for a few seconds.
  • Add 1 cup of water along with corn flour, soy sauce, sugar and spring onion greens.
  • Simmer for a few minutes until it all comes together as a gravy/ thick sauce.
  • You can do a taste test and season with more salt/soy sauce if needed.
  • If it is too thick, add more water or if it is too runny, add a little more corn flour paste, making sure that you season the gravy accordingly.
  • Just before serving, add the vegetable balls to the sauce.
  • Serve with vegetable fried rice.
  • Recipe Courtesy: