Gobi manchurian Indian

Method

1. 1 Blanch the cauliflower florets for 90 seconds, then soak them in ice water and pat them dry.
2. 2 Mix cornstarch with flour and water until you have a paste thick enough to coat the cauliflower florets.
3. 3 Fry at 180 degrees for 3 minutes, then remove and fry a second time for 45 seconds to make the crust crispy for longer.
4. 4 Sauté minced garlic and ginger, then add chili paste, soy sauce, and vinegar and simmer for 90 seconds until thickened.
5. 5 Pour the cauliflower into the sauce pan, swirl the pan for 20 seconds, and serve immediately.
6. 6 Mix the sauce at the table or right before serving; leaving it in the sauce for too long will make the crust soggy.

With an appliance

• Air fryer 40 min

  Step 3: Spray oil evenly, then steam in a hot air pot at 200 degrees for 16 minutes, shaking the basket twice.