Soya Manchurian Gravy Recipe: A Flavorsome Indo-Chinese Delight
Soya Manchurian Gravy is an irresistible twist on traditional Indo-Chinese dishes, bringing a medley of flavors and textures to your dining table. This vegetarian recipe is a perfect accompaniment to Fried Rice or Hakka Noodles, offering a delightful balance of spice, tang, and crunch without relying on taste enhancers like Ajinomoto. Tender soy chunks bathe in a rich gravy of soy, tomato, and chili sauces, enhanced by the earthy zing of garlic and ginger and the crunch of fresh vegetables like bell peppers and onions.
Recipe Overview
| Cuisine | Asian |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
Ingredients
For the Soya Manchurian:
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets) | 300 grams, chopped bite-size |
| Garlic | 8 cloves, finely chopped |
| Ginger | 2-inch piece, finely grated |
| Onion | 1, thinly sliced |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Green Chillies | 2, finely chopped |
| Spring Onion Greens | 1/2 cup, chopped |
| Oil | For sautéing |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Corn flour | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Red Chili Sauce | 3 tablespoons |
| Homemade Tomato Puree | 1/4 cup |
| Chilli Vinegar | 1 teaspoon |
| Chilled Water | 1 cup |
Nutritional Information (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 15 g |
| Carbohydrates | 25 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 480 mg |
Instructions
Step 1: Prepare the Sauce
- In a mixing bowl, combine the corn flour, soy sauce, red chili sauce, tomato puree, chili vinegar, and chilled water. Mix well until smooth and set aside.
Step 2: Soak the Soy Chunks
- Place the soy chunks in a bowl with 1/2 cup of water and allow them to soak until they soften. Once soft, squeeze out excess water and set aside.
Step 3: Sauté the Aromatics
- Heat a wok or deep skillet over medium heat.
- Drizzle in oil and add finely chopped garlic and ginger. Sauté until they turn aromatic and soft.
- Add the spring onions and sauté for a few seconds.
Step 4: Cook the Vegetables
- Toss in the sliced onions and green bell peppers. Sauté until they turn translucent but retain a slight crunch.
- Add the chopped green chilies and cook until tender, allowing their heat to infuse into the dish.
Step 5: Incorporate the Sauce
- Pour the prepared sauce mixture into the wok, stirring constantly to avoid lumps.
- Let the sauce cook until it thickens and coats the back of a spoon.
Step 6: Add the Soy Chunks
- Add the softened and squeezed soy chunks to the wok.
- Toss well to coat the chunks evenly with the flavorful gravy.
Step 7: Simmer and Adjust Seasoning
- Reduce the heat to low and let the mixture simmer for 5–7 minutes, stirring occasionally to maintain a moist texture.
- Taste the gravy and adjust the salt and seasoning as needed.
Step 8: Garnish and Serve
- Turn off the heat and garnish the dish with freshly chopped spring onion greens.
- Serve hot alongside Fried Rice or Vegetarian Hakka Noodles for a complete Indo-Chinese meal experience.
Pro Tips for the Best Soya Manchurian
- Customize the Heat: Adjust the quantity of green chilies and red chili sauce to suit your spice tolerance.
- Add a Crunch: Sprinkle some toasted sesame seeds on top for added texture.
- Balance Flavors: A teaspoon of sugar can help balance the tang and spice, especially if your tomato puree is on the sour side.
Enjoy this lip-smacking Soya Manchurian Gravy that promises to be a crowd-pleaser, perfect for family dinners or festive occasions.
