Let’s make a dish that I crave on the regular – Vegetable Manchurian! If you’re anything like me, you probably order this every single time you see it on a menu. I love the fusion flavors of Indian food & Chinese food, so it’s a no brainer that I would love this! It’s warm, savory, and is so worth making at home!

My Favorite Vegetables

Manchurian balls are basically little dumplings, and I love to fill them up with as many vegetables as possible. We use cabbage, carrots, onion, bell pepper, ginger and garlic! Alternatively, you can always make these with cauliflower, add in some more greens, or even some potato. All purpose flour and corn starch will really help combine all of these delicious veggies together to prepare for the fryer!

Adjusting the Gravy

I love my Vegetable Manchurian when it’s nice and saucy. Does anyone else feel the same way? You can always double the sauce / gravy recipe if you want it to be saucier. As a tip, the longer you have the Manchurian in the sauce, the more sauce u will see being used up. The Manchurian love to soak in all of that gravy, so be prepared for that in case you don’t want it to be too dry!

Making Manchurian in Advance

Since this recipe does require a lot of chopping, grating, peeling, etc, I think you will be happy to learn that you can totally make different part in different days. You can make the Manchurian balls a day or two before you use them, and store them in the fridge in an air tight container. When you are ready to eat them, you can make the sauce and pop them in as you normally would 🙂

If you make my Vegetable Manchurian, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me 🙂 ENJOY!