Craving the irresistible, savory explosion of flavors that is Chinese Cabbage Manchurian? This classic Indo-Chinese dish is a crowd-pleaser, featuring tender cabbage florets in a rich, tangy, and slightly spicy sauce. Forget takeout – this recipe unlocks the secret to recreating that restaurant-quality taste right in your own kitchen. We'll guide you through each step, ensuring a perfectly balanced Manchurian that's both simple to make and unbelievably delicious. Imagine the satisfying crunch of the cabbage, the delightful interplay of sweet and sour notes, and the aromatic warmth of the spices.
This recipe demystifies the process, breaking down each step into easy-to-follow instructions, perfect for both novice and experienced cooks. From preparing the perfectly crisp cabbage to achieving that signature glossy sauce, we've got you covered. Ready to embark on a culinary adventure and savor the authentic flavors of restaurant-style Chinese Cabbage Manchurian? Let's dive into the step-by-step instructions!
Tools Needed
- Grater
- Pan
- Chopper (optional)
- Ziploc bag (optional)
Ingredients
- Cabbage: 1 medium
- Ginger: 1 tbsp (grated)
- Garlic: 1 tbsp (minced)
- Green chilies: 1 tbsp (minced)
- Salt: 1.5 tsp + to taste
- Red chili powder: 2 tsp
- Baking powder: 1 tsp (optional)
- Garam masala powder: 1 tsp
- Cornflour: 4 tbsp + a few more if needed
- All-purpose flour: 3 tbsp
- Cooking oil: Sufficient for frying
- Onion: 1 (chopped)
- Bell peppers (green, red, yellow): 3
- Black pepper powder: 1/4 tsp
- Chili sauce: 1 tbsp
- Tomato ketchup: 1 tbsp
- Vinegar or lemon juice: 1 tbsp
- Light soy sauce: 1 tbsp
- Water: 2 tbsp + 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Cabbage Mixture
- Cut the cabbage into four parts, then into small pieces. Remove the hard part in the middle.
- Grate the cabbage using a grater (or chop finely by hand or in a chopper).
- Add grated ginger, minced garlic, minced green chilies, salt, red chili powder, baking powder (optional), garam masala powder, cornflour, and all-purpose flour to the grated cabbage. Mix well with your hands.
- If the mixture is too thin, add more cornflour or flour.
- Shape the mixture into small balls (like laddus).
Step 2. Fry the Cabbage Balls
- Heat oil in a pan. Fry the cabbage balls on medium heat until golden brown and crispy.
- Remove the fried cabbage balls and drain excess oil. These can be eaten now or stored frozen for up to a month.
Step 3. Make the Manchurian Sauce
- Heat oil in a pan. Add chopped garlic and ginger, fry for 30 seconds.
- Add chopped onions and fry for 30 seconds. Add chopped green chilies.
- Add bell peppers and sauté for a while. Add black pepper powder, salt, chili sauce, tomato ketchup, vinegar (or lemon juice), and light soy sauce.
- Add water and cook the sauce for about 3 seconds. Mix cornflour with water and add to the sauce to thicken.
Step 4. Combine and Serve
- Add the pre-fried cabbage balls to the sauce, mix gently, and remove from heat.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- If your cabbage releases excess water, squeeze it out before adding other ingredients.
- You can use rice flour instead of cornflour if needed.
- For a restaurant-like taste, use baking powder.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 8-10g
FAQs
1. Can I use other vegetables instead of cabbage?
While cabbage is traditional, you can experiment! Cauliflower, broccoli, or even carrots can work well, but adjust cooking time as needed.
2. How can I make the sauce spicier?
Add more chili garlic sauce, or a pinch of red pepper flakes to the sauce while it simmers. You can also use a spicier chili sauce base.
So there you have it – your very own restaurant-quality Chinese Cabbage Manchurian, made with love (and a little bit of culinary magic) in your own kitchen. Enjoy the satisfying flavors and the pride of creating this delicious dish from scratch. Now, go forth and impress your friends and family with your newfound culinary expertise!