GravyVegetable manchurian gravy recipe

Vegetable manchurian gravy recipe

  Vegetable Manchurian is one which I wanted to try after tasting it in a restaurant but somehow I had a feeling that it is slightly tricky and complicated when I tried this yesterday for lunch I felt that it is an easy one to make and they came out very perfect but somehow I couldn’t get the color of the Manchurian gravies served in restaurants. that may be because of the addition of any food color or too much soy sauce. But I can say that turned out very well and the taste was very nice when we had Vegetable Fried Rice


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Vegetable Manchurian gravy recipe

Indo -chinese veg Manchurian balls in gravy
Course Main Course
Cuisine Indo chinese
Keyword Indo chinese
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Jeyashri suresh


For the vegetable balls Makes 12 balls

  • 2 cups finely chopped vegetables I used carrot, baby corn, cabbage, and cauliflower
  • 4 tbsp plain flour | maida
  • 3 cloves garlic
  • 2 green chili finely chopped
  • ½ tbsp grated ginger
  • Salt as needed
  • Oil for deep frying

For the gravy

  • 4 garlic cloves
  • 2 tsp grated ginger
  • 2 green chili finely chopped
  • 2 tbsp capsicum finely chopped
  • 1 tbsp oil
  • 2 tsp sugar
  • 1 tsp soya sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp corn flour
  • 2 cups water


For the Manchurian balls

  • Grate the carrots and cauliflower.
  • Mix all the ingredients in the above table except oil in a wide bowl.
  • Heat oil in a kadai and make small balls out of the vegetable mixture and deep fry the balls.
  • Do not add too much at a time.
  • The water that oozes out from the veggie is enough to bind and make a ball.
  • If it is too dry then sprinkle -2 tsp of water.
  • When it becomes golden brown take out from oil and drain in a kitchen towel. Always fry the balls on a medium flame. If the flame is too high, then the vegetables will not get cooked inside.
  • If it is too low, then will absorb oil.

For the gravy

  • In a saucepan, add oil and add the garlic, ginger, green chili.
  • Saute in a medium flame for a minute and add sugar to it.
  • Saute it till the sugar turns light brown(this will give a nice taste)
  • Now add the capsicum and saute for a few minutes. Ensure that it should not overcooked.
  • Now mix the water with all-purpose flour and pour it into the saucepan.
  • check for salt and boil on a low flame till the sauce slightly thickens. Add Soya sauce to this now.
  • Add tomato ketchup (if adding)at this stage and mix well.
  • Add the balls before serving.
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  1. I have heard that these balls will break if they stay longer in the gravy, and I wanted to try them out.
  2. I took out a portion of gravy and dunked 3 balls in the gravy and this lasted for more than 8 hours without any breaks.
  3. Vegetable Manchurian gravy pairs well with fried rice and noodles.

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  1. hello jayashree ,i like the way most of your recipes are explained and depicted…you have talked of when to add the tomato ketchup in this recipe..but i am not sure at what point i need to add the soya is mentioned in the ingredients but not in the method of preparation.could someone help….

  2. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

  3. Hello jeya..I regularly checkout ur blog n it inspires me to cook yummy food …i husband likes dishes made from ur recipes…thankuu so much..keep posting yummy recipes with tempting pictures…

  4. Can u tell me the brand name of all sauces u used in this recipe.

    If I don't add cornflour or flour to thicken the gravy will it b ok

    As balls will also suck the gravy.

    Can u guide me on this.

    For Some guests want to make this dish. So will put the balls before .if the balls remain in gravy for Long they r going to reduce the gravy level so asking u.



    • Hi punitha,
      I used light soya sauce fair price brand sauce in this recipe, but you can use dark one to get the colour. I used heinz brand for the ketchup. Addition of corn flour only makes the gravy thick. If you are so particular, replace with 1 tsp of rice flour. Yes the gravy will be reduced if you put it for a long say more than 4 hours, so better put it 2 hours before.
      Feel free to ask me any other questions. Thanks

    • YEs punitha, but do not add more rice flour as it will spoil the taste of the gravy. It will remain thick if you add rice flour. Sometimes when we make sambar and if turns out watery, we will make a paste of rice flour and add to it while boiling, the same technique works for this too.


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