mushroom manchurian gravy recipe, mushroom manchurian recipe with sauce |Cooking With Amanda

mushroom manchurian gravy recipe with step by step photos – a popular spicy, sweet and sour indo chinese recipe with mushrooms with sauce or gravy.

on occasions i make indo chinese food at home. and no wonder, i have posted many vegetarian indo chinese recipes on the blog.

a few readers had asked me whats the difference between a manchurian gravy and a chilli gravy. eg difference between chilli paneer and paneer manchurian. both look and taste similar. my reasoning is that manchurian gravies have tomato ketchup added to them which make them sweet. whereas in a chilli gravy, tomato ketchup is not added. some variations use chili sauce in both and some variations add fresh green chilies.

to make this mushroom manchurian recipe less in calories, i have pan fried the batter coated mushrooms. however you can shallow fry or deep fry them. they will be more crisp in texture.

any indo chinese recipe is flexible and you can always add the flavorings like the the sauces, pepper as per you and your family's taste preferences.

if you want a make a dry version, you can have a look at this recipe – mushroom manchurian dry recipe.

in case if you are interested in a few more manchurian recipes, then do read gobi manchurian dry, baby corn manchurian, veg manchurian, paneer manchurian dry and gobi manchurian gravy recipe.

mushroom manchurian gravy goes very well with veg fried rice, garlic fried rice or veg noodles. you can also serve this gravy with schezwan fried rice or even plain steamed rice. i like to have it with jeera rice too. at times i even make rotis to go with it.

step by step mushroom manchurian gravy recipe:

1. prep the veggies first. rinse and slice 200 to 250 grams mushrooms thickly. if the mushrooms are small, you can just halve them. dice 1 medium onion and 1 small to medium bell pepper (red or green or yellow) into ½ inch squares. finely chop ½ inch ginger, 5 to 6 garlic cloves, 1 to 2 green chilies and 1 small stem of celery. please note celery is optional and you can skip it. you can also use spring onions/scallions instead of onions. keep the chopped veggies aside.

2. in another bowl, take ¾ cup whole wheat flour or all purpose flour (about 90 gms), 2 tbsp corn starch, 1 tsp ginger-garlic paste, ½ tsp black pepper and ½ tsp soy sauce. please note, if you use whole wheat flour, you will get a wheatish taste.

3. add ¾ cup water + 2 tbsp water. depending on the quality of flour, you can also more or less.

4. whisk to a thick to medium consistency flowing batter without any lumps.

5. heat 4 tbsp oil in a pan or kadai. you can also deep fry, but here i have used less oil and pan fried. hence these are not overall crisp like the deep fried ones. they just have some crispness in them.

6. dip the mushroom slices in the batter and evenly coat them with the batter.

7. gently place the batter coated mushrooms in the medium hot oil.

8. the quantity of mushrooms to be added depends on the size of the pan.

9. once one side of the mushrooms are cooked and become a light golden, turn over and fry the other side.

10. flip a couple of times and fry till the mushrooms are evenly golden. a time will come when water from the mushrooms will start spluttering in the oil. let this be and continue to fry. as if you stop here, the mushrooms will be not be cooked properly.

11. drain the pan fried mushrooms on kitchen paper towels. fry all the mushrooms this way and keep aside.

12. in the same pan, without adding any extra oil, add the chopped ginger, garlic and green chilies first.

13. stir and saute on a low flame for about half a minute.

14. then add the diced onions, bell peppers and celery.

15. stir.

16. increase the flame to a high and stir fry the veggies till the onions and bell peppers start getting lightly browned or shrinking from the edges. keep on stirring while cooking them. about 2 to 3 minutes on a high flame.

17. reduce the flame to medium and then add the 1 to 1.5 tbsp soy sauce. you can add soy sauce as per your taste.

18. add 2 tbsp tomato ketchup.

19. add ¼ tsp black pepper or as required.

20. stir very well.

21. now add 1.25 cups water, 275 ml.

22. stir again.

23. season with salt. do keep a check on the salt as soy sauce & tomato ketchup already have salt in them.

24. add ¼ tsp sugar. again sugar can be added as per your taste or you can skip it altogether.

25. stir and allow the sauce to simmer on a medium flame.

26. prepare a smooth paste in a bowl or cup with 2 tbsp corn starch & 3 tbsp water.

27. add this corn starch paste to the simmering sauce.

28. stir briskly and let the sauce thicken. simmer for about 2 minutes.

29. then add the pan fried mushrooms.

30. stir mushroom manchurian gravy again.

31. lastly add ½ tsp rice vinegar or regular vinegar. you can also add apple cider vinegar.

32. stir and switch off the flame.

33. serve mushroom manchurian gravy garnished with spring onion greens or chopped celery with veg fried rice, schezwan fried rice, veg noodles or plain steamed rice. we sometimes have them with rotis too.

if you are looking for more indo chinese recipes then do check mushroom fried rice, chilli mushroom gravy, sesame veg toast, vegetable hakka noodles, veg chow mein, veg manchow soup and schezwan chilli potatoes recipe.

mushroom manchurian gravy recipe below:

mushroom manchurian gravy recipe

mushroom manchurian gravy - a spicy, sour and sweet mushroom manchurian with sauce.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: indo chinese

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for frying mushrooms:

200 to 250 gms mushrooms
¾ cup whole wheat flour or all purpose flour, 90 gms
2 tbsp corn starch
1 tsp ginger garlic paste or 2 to 3 garlic cloves + ½ inch ginger, crushed to a paste in mortar-pestle
½ tsp black pepper or white pepper
½ tsp soy sauce
¾ cup water + 2 tbsp water or add as required
4 tbsp oil

for the gravy:

1 small to medium capsicum/ bell pepper ( red or yellow or green)
1 medium onion or 2 medium spring onions/scallions, cut into ½ inch squares or about ½ cup, reserve the spring onions greens for garnish
5 to 6 garlic, finely chopped or 1.5 tsp finely chopped garlic
½ inch ginger, finely chopped or 1 tsp finely chopped ginger
1 or 2 green chilies, finely chopped or ½ to 1 tsp finely chopped green chilies
1 tsp finely chopped celery (optional)
2 tbsp tomato ketchup or add as required
1 to 1.5 tbsp soy sauce or add as required
½ tsp rice vinegar or regular vinegar or apple cider vinegar, you can also add as required
¼ tsp black pepper or add as per taste
¼ tsp sugar or add as required
2 tbsp corn starch + 3 tbsp water
1.25 cups water, 275 ml
salt as required
a few chopped celery or spring onion greens for garnish

INSTRUCTIONS

preparing the fried mushrooms:

prep the veggies first. rinse and slice 200 to 250 grams mushrooms thickly. if the mushrooms are small, you can just halve them. dice 1 medium onion and 1 small to medium bell pepper (red or green or yellow) into ½ inch squares. finely chop ½ inch ginger, 5 to 6 garlic cloves, 1 to 2 green chilies and 1 small stem of celery. keep the chopped veggies aside.
in another bowl, take ¾ cup whole wheat flour or all purpose flour (about 90 gms), 2 tbsp corn starch, 1 tsp ginger garlic paste, ½ tsp black pepper and ½ tsp soy sauce. please note, if you use whole wheat flour, you will get a wheatish taste.
add ¾ cup water + 2 tbsp water. depending on the quality of flour, you can also add water as required. whisk to a thick to medium consistency flowing batter.
heat 4 tbsp oil in a pan or kadai. you can also deep fry, but here i have used less oil and pan fried. hence these are not overall crisp like the deep fried ones. they just have some crispness.
dip the mushroom slices in the batter and evenly coat them with the batter.
gently place the batter coated mushrooms in the medium hot oil.
the quantity of mushrooms to be added depends on the size of the pan. once one side of the mushrooms are cooked and become a light golden, turn over and fry the other side.
flip a couple of times and fry till the mushrooms are evenly golden. a time will come when water from the mushrooms will start spluttering in the oil. let this be and continue to fry. as if you stop here, the mushrooms will be not be cooked completely.
drain the pan fried mushrooms on kitchen paper towels. fry all the mushrooms this way and keep aside.

preparing the sauce:

in the same pan, without adding any extra oil, add the chopped ginger, garlic and green chilies first. stir and saute on a low flame for about half a minute.
then add the diced onions, bell peppers and celery. stir.
increase the flame to a high and stir fry the veggies till the onions and bell pepper start getting lightly browned or shrinking from the edges. keep on stirring while cooking them. about 2 to 3 minutes on a high flame.
reduce the flame to medium and then add 1 to 1.5 tbsp soy sauce (you can add soy sauce as per your taste), add 2 tbsp tomato ketchup & ¼ tsp black pepper or as required. stir very well.
now add 1.25 cups water, 275 ml and stir again.
season with salt. do keep a check on the salt as soy sauce & tomato ketchup already have salt in them.
add ¼ tsp sugar. again sugar can be added as per your taste or you can skip it altogether.
stir and allow the sauce to simmer on a medium flame.
prepare a smooth paste in a bowl or cup with 2 tbsp corn starch & 3 tbsp water.
add this corn starch paste to the simmering sauce.
stir briskly and let the sauce thicken. simmer for about 2 minutes.
then add the pan fried mushrooms and stir.
lastly add ½ tsp rice vinegar or regular vinegar. you can also add apple cider vinegar.
stir and switch off the flame.
serve mushroom manchurian gravy with veg fried rice, schezwan rice or plain steamed rice.