Gravy Manchurian

To make Gravy Manchurian gluten-free, you can substitute regular soy sauce with gluten-free soy sauce or tamari. Additionally, ensure that the cornflour you use is certified gluten-free. This way, you can enjoy this delicious Indo-Chinese dish without gluten.

Gravy Manchurian pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it alongside vegetable spring rolls or a fresh salad to balance the flavors and textures.

To store leftover Gravy Manchurian, place it in an airtight container and refrigerate it for up to 2-3 days. When reheating, you may want to add a splash of water to the gravy to maintain its consistency, as it may thicken in the fridge.

Absolutely! You can customize Gravy Manchurian by using other vegetables like bell peppers, peas, or zucchini. Just ensure that the total amount of vegetables remains similar to maintain the right texture for the vegetable balls.

To make Gravy Manchurian, start by mixing chopped vegetables with garlic, ginger, and spices. Form the mixture into small balls and deep fry them until golden brown. For the gravy, sauté garlic, ginger, and vegetables, then add sauces and water to create a flavorful base. Finally, add the fried balls to the gravy and cook briefly before serving.