Restaurant Style Veg Manchurian Recipe | Dry & Gravy | Easy Indo-Chinese Dish

Learn how to make restaurant-style Veg Manchurian at home with step-by-step instructions. This easy Indo-Chinese recipe includes both dry and gravy versions, perfect for parties or dinner.

Veg Manchurian 

veg manchurian recipe, veg manchurian gravy, dry veg manchurian, restaurant style veg manchurian, indo chinese recipes, cabbage manchurian, easy veg manchurian recipe, manchurian without maida

Veg Manchurian Recipe – Dry & Gravy Version

Veg Manchurian is a popular Indo-Chinese dish made with finely chopped vegetables shaped into balls and served in a flavorful, tangy, and spicy sauce. It comes in two versions – dry (served as a starter) and gravy (served with fried rice or noodles).

This recipe gives you both versions so you can enjoy it the way you like!

Ingredients:

For Manchurian Balls:

• 1 cup finely chopped cabbage

• ½ cup finely chopped carrot

• ½ cup finely chopped capsicum

• 2–3 spring onions (finely chopped)

• 3 tbsp cornflour

• 2 tbsp all-purpose flour (maida) or wheat flour

• 1 tsp ginger-garlic paste

• Salt to taste

• Oil for frying

For Manchurian Sauce:

• 1 tbsp oil

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 2–3 green chilies (slit)

• ¼ cup finely chopped onions or spring onion whites

• ¼ cup finely chopped capsicum

• 1 tbsp soy sauce

• 1 tbsp tomato ketchup

• 1 tbsp chili sauce

• 1 tbsp vinegar

• 1 cup vegetable stock or water

• 1 tbsp cornflour mixed in 2 tbsp water (for slurry)

• Salt & pepper to taste

• Spring onion greens for garnish

Instructions:

Step 1 – Prepare the Manchurian Balls

1.  In a mixing bowl, add cabbage, carrot, capsicum, and spring onions.

2.  Add cornflour, maida, ginger-garlic paste, and salt. Mix well.

3.  Shape the mixture into small balls.

 4. Heat oil and deep-fry the balls on medium flame until golden brown. Keep aside.

Step 2 – Make the Sauce

1. Heat 1 tbsp oil in a wok.

2. Add garlic, ginger, and green chilies. Sauté for a few seconds.

3. Add onions and capsicum. Stir-fry for 1–2 minutes.

4. Add soy sauce, tomato ketchup, chili sauce, vinegar, salt, and pepper.

5. Pour vegetable stock/water and bring to a boil.

6. Add cornflour slurry to thicken the sauce. Cook for 1–2 minutes.

Step 3 – Combine

• For Dry Veg Manchurian – Toss the fried balls in the sauce until well coated.

• For Gravy Veg Manchurian – Add more water/stock to make gravy, then add balls and cook for 2–3 minutes.

• Serving Suggestions:

• Dry Veg Manchurian – Serve hot as an appetizer with schezwan sauce.

•  Gravy Veg Manchurian – Pair with fried rice or noodles for a full Indo-Chinese meal.

Manchurian 

Tips for Perfect Veg Manchurian:

• Squeeze excess water from vegetables before making balls.

• Fry on medium flame to ensure balls cook evenly inside.

• Adjust sauces to your spice and tangy preference.