veg manchurian gravy
veg manchurian gravy

Ayushi Pandey



Prep Time

0 : 15

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.24 g
Sat Fat 0.743 g
Salt 346.0 mg
Sugars 2.49 g
  • Other Items
  1. 3 cups Finely Chopped Cabbage
  2. 1 1/4 cups carrot , grated
  3. 1/2 cup Chopped Onions
  4. 2 tbsp Cornflour
  5. 5 tbsp Plain Flour (maida)
  6. 1 tbsp Finely Chopped Garlic
  7. 2 tsp Finely Chopped Green Chillies
  8. 1 tbsp garlic , finely chopped
  9. 2 tsp Finely Chopped Ginger
  10. 1 cup Clear Vegetable
  11. 1 tbsp Soy Sauce
  12. 1 tbsp Cornflour Mixed With 1 cup
  13. 2 Pinches Of Sugar
  14. 2 tbsp Oil
  15. Salt to taste
  1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well using your hands.
  2. Shape spoonfuls of the mixture into small balls.
  3. Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.
  4. heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
  5. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minute.
  6. Just before serving, put the vegetable balls in the sauce and bring to a boil.
  7. Serve hot