Delicious Cabbage Manchurian: A Quick Recipe

Introduction

If you’re a fan of Indo-Chinese cuisine, you’re in for a treat today. We’re diving into the exquisite world of Cabbage Manchurian, a flavorful and tantalizing dish that perfectly combines the humble cabbage with a burst of spicy, tangy, and savory flavors. Whether you’re a vegetarian looking for an exciting dish or simply someone who enjoys exploring diverse culinary horizons, this recipe is for you. Join me on this culinary journey as we discover the secrets to creating the perfect cabbage manchurian.

Who Will Love Cabbage Manchurian?

Cabbage Manchurian is a vegetarian delight that appeals to a broad range of people. If you enjoy the fusion of Chinese and Indian flavors, this dish will be a delightful addition to your repertoire. It’s also a great choice for those who are looking for a flavorful and hearty meal without meat. The crunchy texture of the cabbage balls combined with the rich, aromatic gravy is a sensation for your taste buds.

Kitchen Equipment You’ll Need

Before we get into the nitty-gritty of the recipe, let’s make sure you have the necessary equipment ready. For this recipe, you’ll need:

• Deep-frying pan
• Mixing bowls
• A good-quality spatula
• A sharp knife
• Chopping board
• Whisk
• Measuring cups and spoons

Now, let’s dive into the recipe.

The Cabbage Manchurian Recipe

Ingredients:-

For Cabbage Balls

• 2 cups of grated cabbage
• Salt to taste
• ½ teaspoon of pepper powder
• ½ teaspoon of roasted cumin powder
• ½ teaspoon of chili powder
• ½ teaspoon of garam masala
• 2 teaspoons of ginger-garlic paste
• 3 tablespoons of corn flour
• 2 teaspoons of all-purpose flour
• Enough oil to deep-fry cabbage balls

For Gravy

• 2 tablespoons of oil
• 2 tablespoons of minced garlic
• 1 tablespoon of minced ginger
• 1 medium onion, chopped
• 2 tablespoons of spring onion
• 2 green chilies
• 1 medium bell pepper
• Salt to taste
• ½ teaspoon of pepper powder
• 1 teaspoon of red chili sauce
• 1 teaspoon of green chili sauce
• 1 & ½ tablespoons of soy sauce
• 1 tablespoon of ketchup
• ¼ cup of water
• 2 teaspoons of corn flour (mix in 3 tablespoons of water)

Preparation:-

• To make the cabbage balls, start by mixing 2 cups of grated cabbage with salt, ½ teaspoon of pepper powder, ½ teaspoon of roasted cumin powder, ½ teaspoon of chili powder, ½ teaspoon of garam masala, and 2 teaspoons of ginger garlic paste in a mixing bowl. Mix well and add 3 tablespoons of corn flour and 2 teaspoons of all-purpose flour. Combine all the ingredients until you have a dough-like consistency.
• Shape the mixture into lemon-sized balls and set them aside.
• Heat a deep frying pan or kadai with enough oil for deep frying. Once the oil is hot, carefully add the cabbage balls and fry them until they turn golden and crispy. Remove the fried cabbage balls and place them on a plate. Set them aside.
• In a separate frying pan, heat 3 tablespoons of oil over medium heat. Add 2 tablespoons of minced garlic and 1 tablespoon of minced ginger. Sauté for a few seconds until fragrant. Then, add 1 medium chopped onion, 2 tablespoons of spring onion, 2 green chilies, and 1 medium bell pepper. Season with salt, ½ teaspoon of pepper powder, 1 teaspoon of red chili sauce, 1 teaspoon of green chili sauce, 1 & ½ tablespoons of soy sauce, and 1 tablespoon of ketchup. Sauté the ingredients well with a spatula for about a minute.
• Add ¼ cup of water and mix it into the gravy. In a separate bowl, mix 2 teaspoons of corn flour with 3 tablespoons of water to create a slurry. Pour this slurry into the gravy and continue stirring until the gravy thickens.
• Finally, add the fried cabbage balls to the thickened gravy. Ensure the balls are well coated with the delicious sauce. Garnish with spring onions, and your cabbage manchurian is ready to serve.

Recipe Tips and Variations

• If you prefer a spicier kick, you can adjust the amount of red and green chili sauce to suit your taste.
• For a healthier option, you can also bake the cabbage balls instead of deep-frying them. Simply preheat your oven to 180°C (356°F) and bake the balls until they turn golden and crispy.

Serving and Storing

Cabbage Manchurian makes a fantastic main course when served with steamed rice or freshly made chapatis. You can also enjoy it as a side dish. Any leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat it in a pan or microwave, and it will still taste great.

Food and Drink Pairings

Pair your cabbage manchurian with a side of vegetable fried rice or a classic Indian flatbread like naan. For a refreshing beverage, try a chilled glass of cucumber-mint lemonade or a sweet mango lassi to balance the spicy flavors.

Conclusion

Cabbage manchurian is a delightful dish that marries the crunchiness of cabbage balls with savory and spicy gravy. Whether you’re a vegetarian or simply looking to explore new and exciting flavors, this recipe is sure to satisfy your taste buds. Don’t hesitate to share this delicious recipe with your friends and family, and make sure to subscribe to our blog for more culinary adventures. Enjoy your cabbage manchurian and happy cooking!

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Delicious Cabbage Manchurian: A Quick Recipe

Author: Passion2Cook Cooking Method: Frying, Simmering Cuisine: Indo-Chinese Courses: Curry, Vegetarian Recipe Keys: S Side Dish V veg curry V vegetarian

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 3

Ingredients:-

Servings

For Cabbage Balls

• 2 cup Cabbage (Grated)
• Salt (to taste)
• ¹⁄₂ tsp Pepper Powder
• ¹⁄₂ tsp Roasted Cumin Powder
• ¹⁄₂ tsp Chili Powder
• ¹⁄₂ tsp Garam Masala
• 2 tsp Ginger Garlic Paste
• 3 tbsp Corn Flour
• 2 tsp All Purpose Flour
• Oil (To deep fry cabbage balls)

For Gravy

• 2 tbsp Oil
• 2 tbsp Garlic (Minced)
• 1 tbsp Ginger (Minced)
• 1 Onion (Medium)
• 2 tbsp Spring Onion
• 2 Green Chilies
• 1 Bell Pepper (medium)
• Salt (to taste)
• ¹⁄₂ tsp Pepper Powder
• 1 tsp Red Chili Sauce
• 1 tsp Green Chili Sauce
• 1 & ¹⁄₂ tbsp Soy Sauce
• 1 tbsp Ketchup
• ¹⁄₄ cup Water
• 2 tsp Corn Flour (mix in 3 tbsp water)

Preparation:-

Video

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1. To make the cabbage balls, start by mixing 2 cups of grated cabbage with salt, ½ teaspoon of pepper powder, ½ teaspoon of roasted cumin powder, ½ teaspoon of chili powder, ½ teaspoon of garam masala, and 2 teaspoons of ginger garlic paste in a mixing bowl. Mix well and add 3 tablespoons of corn flour and 2 teaspoons of all-purpose flour. Combine all the ingredients until you have a dough-like consistency.

2. Shape the mixture into lemon-sized balls and set them aside.

3. Heat a deep frying pan or kadai with enough oil for deep frying. Once the oil is hot, carefully add the cabbage balls and fry them until they turn golden and crispy. Remove the fried cabbage balls and place them on a plate. Set them aside.

4. In a separate frying pan, heat 3 tablespoons of oil over medium heat. Add 2 tablespoons of minced garlic and 1 tablespoon of minced ginger. Sauté for a few seconds until fragrant. Then, add 1 medium chopped onion, 2 tablespoons of spring onion, 2 green chilies, and 1 medium bell pepper. Season with salt, ½ teaspoon of pepper powder, 1 teaspoon of red chili sauce, 1 teaspoon of green chili sauce, 1 & ½ tablespoons of soy sauce, and 1 tablespoon of ketchup. Sauté the ingredients well with a spatula for about a minute.

5. Add ¼ cup of water and mix it into the gravy. In a separate bowl, mix 2 teaspoons of corn flour with 3 tablespoons of water to create a slurry. Pour this slurry into the gravy and continue stirring until the gravy thickens.

6. Finally, add the fried cabbage balls to the thickened gravy. Ensure the balls are well-coated with the delicious sauce. Garnish with spring onions, and your cabbage manchurian is ready to serve.

Keywords: cabbage manchurian, veg manchurian, manchurian gravy