Pan-Seared Gobi Manchurian with Garlic Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp cauliflower florets tossed in a savory, tangy garlic chili sauce inspired by Indo-Chinese street food. This indian (vegetarian) ready in about 40 minutes blends cauliflower florets, all-purpose flour, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 3 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/4 tsp black pepper, and 3/4 cup water to make a smooth batter.
  2. Step 2: Dip 3 cups cauliflower florets into the batter, coating each evenly. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat.
  3. Step 3: Fry the battered cauliflower in batches for 4-5 minutes per side until golden brown and crisp. Drain on paper towels.
  4. Step 4: In the same skillet, add 2 tbsp vegetable oil and sauté 5 minced garlic cloves and 2 finely chopped green chilies over medium heat for 1 minute until fragrant.
  5. Step 5: Stir in 2 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp rice vinegar, and 1 tsp sugar. Cook the sauce for 2-3 minutes until thickened slightly.
  6. Step 6: Toss the fried cauliflower back into the skillet, stirring to coat well with the sauce. Cook for 2 more minutes until heated through.
  7. Step 7: Garnish with 2 sliced scallions and serve immediately as a spicy appetizer or snack.

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Frequently asked questions

How long does Pan-Seared Gobi Manchurian with Garlic Chili Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Gobi Manchurian with Garlic Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Gobi Manchurian with Garlic Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Gobi Manchurian with Garlic Chili Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Gobi Manchurian with Garlic Chili Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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