Vegetable Manchurian

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Last Updated on December 14, 2020 by Chef Mireille

Blogging Marathon #24
Theme: Cooking from a Restaurant Menu

I have now completed a full year participating in Srivalli’s Blogging Marathon and it has been a culinary adventure – challenging and educational as I experiment within themes to develop more culinary skills.  This month, Srivalli really outdid herself with coming up with some very interesting themes.

The first theme I am undertaking is cooking from a restaurant menu.  However, it was limited to a few restaurants in India.  After perusing the menus of all, I decided to go with Akbar’s Indian Restaurant because they have a Chinese section and I am a big fan of Indo-Chinese food.

For the first recipe, I have selected to do my version of Vegetable Manchurian.  Since I already have made Chicken Manchurian, I already knew the procedure so it was just about adapting the recipe for vegetables.  Although broccoli is probably not as commonly used in India, I still included it in the vegetable medley because it was in my refrigerator and needed to be used up.

Manchurian I learned does not photograph well into aesthetically appealing photos, however, don’t let that dissuade you from trying this delicious entree.

Vegetable Manchurian

(click here for printable recipe)
Serves 4
2 cups broccoli florets, broken into large pieces
1/2 head cauliflower, cut into large pieces
2 cups potatoes, cut into large pieces
2 tablespoons ginger paste
2 teaspoons garlic paste
2 tablespoons soy sauce
3 tablespoons cornstarch
3 tablespoons rice flour
1/2 teaspoon salt
Oil, for deep frying
1 tablespoon cornstarch
1/2 cup water
1 tablespoon oil
1 onion, chopped
3 cloves garlic, finely chopped
2 large chiles, finely chopped
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon green chile sauce

Toss the broccoli, cauliflower and potatoes with the ginger paste, garlic paste, 2 tablespoons soy sauce, cornstarch, flour and salt.
Heat oil to 350 F for deep frying.
First fry the broccoli and cauliflower for 3-4 minutes.  Remove and drain on paper towels.  Now fry the potatoes for 6 minutes.  This helps the vegetables keep their form when put into the sauce.

Remove and drain.
Whisk the tablespoon of cornstarch with the water and set aside.
In a large skillet, heat oil.  Add onion, garlic and chiles.  Saute until onions are softened.  Add the soy sauce, sugar, pepper, chile sauce and cornstarch solution.  Cook for 1-2 minutes until vegetables are well coated.

Serve with rice.
Now, the first place I have to visit when I make it to India is Akbar’s to see how their version compares to mine!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Chef Mireille 
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Reader Interactions


  1. Ah, if you think I outdid myself, you humble me always by meeting the challenge so very well Mir!..It's been such a wonderful experience having you do the BM, I have learnt so much from you..I am sorry it completely slipped my mind that this theme might be little hard for you, for lack of availability or other things, good that this menu had a Chinese list..:) and broccoli is very much available in all shops though as you say not all of us have taken a liking to it, though it is so healthy..maybe I should start using it after seeing your manchurian..

    • not at all Srivalli – since you gave the link to the restaurant menu's it was not difficult and in New York, almost all Indian food products are available here – You just need to know where to go and I do!

  2. Very true Mir,I found it hard to select the themes as I wanted to take them all and manchurian clicks are quite hard to click.
    Your version sounds nice and I have never even thought of adding broccoli to manchurian!!

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