Soya Manchurian Gravy Recipe
An Irresistible Asian Delicacy with a Vegetarian Twist
Soya Manchurian Gravy is a classic Indo-Chinese dish that brings together the perfect blend of crunchy, protein-packed soy chunks and a vibrant, flavorful gravy. With a mix of soy sauce, red chili sauce, and aromatic spices, this dish is a treat for anyone who loves bold flavors and a bit of spice. It makes an excellent side dish, especially when paired with fried rice or vegetarian Hakka noodles for a complete meal. Whether you’re looking for a vegetarian alternative to traditional meat-based dishes or just a comforting and hearty addition to your dinner table, this Soya Manchurian Gravy recipe will surely hit the spot!
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets), chopped | 300 grams |
| Garlic, finely chopped | 8 cloves |
| Ginger, finely grated | 2-inch piece |
| Onion, thinly sliced | 1 medium-sized |
| Green Bell Pepper (Capsicum), thinly sliced | 1 medium-sized |
| Green Chillies, finely chopped | 2 pieces |
| Spring Onion Greens, chopped | 1/2 cup |
| Sunflower Oil | As required for frying |
| Corn Flour (Cornstarch) | 1 tablespoon |
| Soy Sauce | 1 tablespoon |
| Red Chilli Sauce | 3 tablespoons |
| Homemade Tomato Puree | 1/4 cup |
| Chilli Vinegar | 1 teaspoon |
| Chilled Water | 1 cup |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
Serves 4 people
Cuisine
Asian (Indo-Chinese)
Course
Side Dish
Diet
Vegetarian
Instructions
-
Prepare the Soy Chunks:
Begin by soaking the soy chunks (nuggets) in 1/2 cup of warm water to soften them. After about 5 minutes, squeeze out the excess water and set the soy chunks aside. This helps achieve the right texture when mixing with the gravy. -
Prepare the Sauce Mixture:
In a mixing bowl, combine the soy sauce, red chili sauce, tomato puree, and chili vinegar. Stir everything together until well mixed and set the sauce aside. -
Sauté the Aromatics:
Heat a wok or large frying pan over medium heat. Add a tablespoon of sunflower oil to coat the base of the wok. Once the oil is hot, add the finely chopped garlic and grated ginger. Sauté them for 1-2 minutes until they become fragrant and soft. -
Cook the Vegetables:
Add the chopped spring onions, onions, and green bell peppers to the wok. Sauté these vegetables until the onions turn translucent and the bell peppers soften slightly, about 3-4 minutes. This will enhance the flavor of the vegetables and give them a beautiful texture. -
Add the Green Chillies:
Toss in the chopped green chilies and sauté them with the rest of the vegetables for another 2 minutes. This will infuse the dish with a bit of heat and pungency, balancing the savory flavors of the dish. -
Combine the Sauces and Cook:
Pour the prepared sauce mixture into the wok with the sautéed vegetables. Stir the contents and let the mixture simmer for about 5 minutes until it thickens and all the ingredients are well combined. -
Add the Soy Chunks:
Once the sauce has thickened, add the squeezed soy chunks to the wok. Toss them gently in the gravy, ensuring they are well-coated with the sauce. Allow the soy chunks to absorb the flavor of the sauce for about 5-7 minutes, cooking on low heat. Stir occasionally to keep the dish from drying out and to help the upper layer stay moist. -
Final Seasoning Adjustments:
Taste the dish and check for seasoning. Add salt or more chili sauce if needed, based on your preference for spice and flavor. Stir well to mix in any additional seasoning. -
Garnish and Serve:
Turn off the heat and garnish your Soya Manchurian Gravy with freshly chopped spring onion greens. This will add a touch of freshness and color to the dish. -
Serve Hot:
Serve this mouthwatering Soya Manchurian Gravy hot, ideally alongside a bowl of fried rice or a plate of vegetarian Hakka noodles. The combination makes for a satisfying and complete meal that’s sure to please anyone at the dinner table.
Tips for Making the Perfect Soya Manchurian Gravy:
-
Texture of Soy Chunks: Ensure that you properly soak and squeeze out all excess water from the soy chunks to get the right texture. This will prevent the soy from becoming soggy in the gravy.
-
Adjust the Spice Level: The dish’s spice level can be adjusted to your taste. If you prefer a milder version, reduce the amount of green chilies and red chili sauce.
-
Vegetable Variations: You can add other vegetables like carrots, peas, or even mushrooms to the dish for more variety and flavor.
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Thickening the Sauce: If the gravy turns out too thin, mix a little more corn flour with water and add it to the wok, stirring continuously until the sauce thickens to your desired consistency.
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Serving Suggestions: Soya Manchurian Gravy pairs perfectly with both vegetarian and non-vegetarian fried rice, or it can be served with steaming hot vegetarian Hakka noodles for a more filling meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~15g |
| Carbohydrates | ~30g |
| Fat | ~12g |
| Fiber | ~5g |
| Sodium | ~500mg |
| Sugars | ~10g |
Soya Manchurian Gravy is not only a delicious dish but also a healthy and filling option for those who prefer vegetarian meals. It’s rich in protein, low in fat, and packed with aromatic spices and vegetables. This dish is a perfect example of how Indo-Chinese cuisine combines the best of both worlds—satisfying, flavorful, and healthy!
Whether you’re preparing it for a weeknight dinner or for a special occasion, this Soya Manchurian Gravy will impress everyone at the table. Enjoy!
