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Palak Gobi Manchurian is proof that vegetables can be deliciously sinful too! ❤️

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Palak Gobi Manchurian Recipe:
Water – As Needed
Salt – ½ tsp
Palak Leaves (cleaned) – 1 bunch
Turmeric Powder – ¼ tsp
Cauliflower (florets) – 1 no

For Frying:
Salt – ½ tsp
Red Chilli Powder – ½ tsp
Black Pepper Powder – ¼ tsp
Maida – ¼ Cup
Cornflour – ¼ Cup
Water – As Needed
Oil – For Deep-Frying

For the Sauce:
Oil – 2 tbsp
Ginger (finely chopped) – 2 tsp
Garlic (finely chopped) – 2 tbsp
Green Chilli (finely chopped) – 1 tbsp
Onion (finely chopped) – ½ Cup
Tomato Ketchup – 1 tbsp
Soy Sauce – ½ tsp
Black Pepper Powder – ¼ tsp
Salt – A Pinch
Coriander Leaves (finely chopped) – 3 tbsp
Spring Onion (chopped) – For garnish

Cooking Instructions:
For the Palak Paste
1. Bring a pot of water to a boil, and season it with salt. Add the cleaned spinach and boil for 20-25 seconds.
2. Remove it into a bowl of cold water. Once it cools down, squeeze out the spinach and blend it into a smooth paste.

Prepping the Cauliflower
1. In a bowl, add the cauliflower florets along with salt and turmeric powder. Immerse it in hot water, cover and rest for 5 minutes.
2. Drain out the cauliflower from the water. Add 3 tbsp of the prepared palak paste and all the other ingredients and mix to coat evenly. Sprinkle water as needed.
3. Deep-fry on high heat for around 3 minutes until crisp. Remove from the oil and set aside.
4. In another pan/wok, heat oil and add ginger, garlic and green chilli. Saute for a few seconds until the colour starts to brown.
5. Add onion and saute for a minute, followed by tomato ketchup, soy sauce, black pepper powder and salt.
6. Add the palak paste and saute for 3-4 minutes on high heat. Add a splash of water if it gets too dry.
7. Add the fried gobi and coriander leaves. Mix & toss to coat evenly. Serve it as a starter/snack with toothpicks for an authentic street-food feel.

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