Manchurian Cauliflower

Name: Manchurian Cauliflower
Yield: 4–6 Servings
Ingredients: 3 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 black cardamom pod; 1 teaspoon fenugreek seeds; 1 teaspoon cloves; ½ stick cinnamon; ½ teaspoon brown mustard seeds; ½ cup dried chile de árbol; 1 teaspoon whole black peppercorns; 1 medium cauliflower; 1 large carrot; 1 yellow onion; 1 tablespoon Mustard Fenugreek Masala; 1 cup tomato paste; 1 cup granulated sugar; 1 cup white wine vinegar; 2 tablespoons ginger, minced; 2 teaspoons Indian red chile powder; 3 cups all-purpose flour; 2 cups cornstarch; 4 quarts rice oil (for deep-frying); ¼ cup cilantro, roughly chopped

By Preeti Mistry

October 18, 2021

Pieces of Manchurian cauliflower on a plate.

Photo by Alanna Hale

Manchurian Cauliflower is an Indian Chinese classic. The Juhu Beach Club’s take on the dish—which marinates for a few hours—has a few more add-ons than the classic version, but it is still very much rooted in tradition.

Recipe notes

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