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Gravy Manchurian recipe | veg fried rice recipe | restaurant style gravy Manchurian and fried rice

Gravy Manchurian and fried rice is a popular Indo-Chinese combo made with deep-fried vegetable balls into spicy gravy served with Chinese-flavored rice. I loved Chinese food, especially Manchurian it’s my favorite. In this recipe, I made cabbage Manchurian which requires very less ingredients and also I share a few tips to make perfect non-sticky and flavorful fried rice. This recipe is easy to make with all the available ingredients in your kitchen. Do try it today.

The key to making restaurant-style gravy Manchurian and fried rice at home are

For gravy Manchurian

  • I made a Manchurian ball only with cabbage; you can also add another vegetable too.
  • Squeeze water from the cabbage, so it will require less flour while binding Manchurian balls.
  • Fry Manchurian balls on medium heat.
  • Manchurian balls become crispier while they are fried for the second time on high flame.

For fried rice

  • Use long-grain basmati rice for fried rice.
  • Cook rice only 80-90%, do not overcook it.
  • Stir-fry the finely chopped vegetables on a high flame before adding cooked rice. At the same time, do not overcook the veggies it has to be crunchy and has to hold their shape.
  • Mix rice gently with vegetables, so it does not break
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Recipe video 


Gravy Manchurian recipe | veg fried rice recipe | restaurant style gravy Manchurian and fried rice

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings


For Manchurian balls

  • 2 cup grated cabbage
  • 1 tbsp ginger-garlic paste
  • 1 tsp kashmiri red chilli powder
  • Salt to taste
  • 1 tsp black pepper powder
  • 3 tbsp maida
  • 3 tbsp cornflour
  • Oil for frying

For Manchurian gravy

  • 3 tbsp oil
  • 1 tbsp chopped ginger
  • 2 tbsp chopped garlic
  • ¼ cup chopped onion
  • ¼ cup chopped spring onion
  • ¼ cup capsicum slices
  • 1 tbsp soya sauce
  • 1 tbsp red chilli sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp vinegar
  • Salt to taste
  • 1 tsp black pepper
  • 1.5 cup water
  • ½ cup cabbage water
  • 1 tbsp corn flour
  • ¼ cup water
  • ¼ cup spring onion greens

For veg. fried rice

  • 1 cup basmati rice
  • 5 cup water
  • 1 tsp + 2 tbsp oil
  • Salt to taste
  • 2 tbsp oil
  • 1 tbsp chopped garlic
  • ¼ cup chopped onion
  • ¼ cup spring onion
  • ¼ cup chopped carrot
  • 2 tbsp chopped cabbage
  • 2 tbsp chopped green beans
  • ¼ cup chopped capsicum
  • Salt to taste
  • ½ tsp sugar
  • 1 tbsp soya sauce
  • 1 tsp vinegar
  • 1 tsp pepper powder
  • Garnish with spring onion greens


Making Manchurian balls

  • Cut cabbage into rough pieces.
  • Now in a mixture jar, add cabbage pieces, and on pulses grind it coarse.
  • Take out the coarse cabbage mixture into the cotton cloth and squeeze water from it. Do not discard its water.
  • Now in a mixing bowl, add grated cabbage, ginger garlic paste, red chilli powder, salt, and pepper powder. Mix well.
  • Now add maida and corn flour and form a soft dough.
  • Make small-size Manchurian balls.
  • deep fry in hot oil keeping the flame on medium. Stir occasionally, until the balls turn golden brown. Drain off the Manchurian balls and keep them aside.
  • Now again heat oil on high flame, add all fried Manchurian balls and fry it for 2 minutes for the crispy outer layer.
  • Manchurian balls are ready.

Making gravy

  • In a pan, add oil, chopped ginger and garlic. Sauté for a minute.
  • Then add green chilli, chopped onion and chopped spring onion. Sauté for 2 minutes.
  • Then add chopped capsicum and stir fry until it shrinks slightly.
  • Then add soya sauce, red chilli sauce, tomato ketchup, vinegar salt and pepper powder. Mix well.
  • Add 1.5 cups of water and also cabbage water into the pan. bring one boil into the gravy.
  • Now add 1 tbsp cornflour+water mixture and mix well.
  • Continue to boil until the gravy thickens and turns glossy.
  • Add in prepared veg Manchurian balls, and 2 tbsp spring onion and mix well.
  • Serve veg manchurian gravy with fried rice.

Making vegetable fried rice

  • Wash rice under running cold water till water runs clear. Soak rice for 20 minutes
  • In a pan, add 5 cups of water, 1 tsp oil and salt. Bring water to a boil.
  • Add soaked rice and mix well. Cook rice 80-90% on medium flame. it takes around 8-10 minutes.
  • Discard water from boiled rice and add cold water to cooked rice to stop its cooking process.
  • Now in a kadai, heat 2 tbsp oil and stir-fry chopped garlic cloves, chopped onion, and spring onion. Sauté for a minute.
  • furthermore add vegetables like ¼ carrot, 2 tbsp cabbage, 2 tbsp green beans, ¼ capsicum, salt and sugar.
  • stir fry on high flame without overcooking vegetables.
  • now lower the flame and add soya sauce and vinegar. stir-fry until the sauce is combined well.
  • keeping the flame on high, add cooked rice, pepper powder and spring onion greens. Mix well.
  • stir-fry by mixing well making sure rice grains won't break.
  • Serve veg fried rice with gravy manchurian.


Cabbage Manchurian
  • tomato ketchup gives good taste and color to Manchurian gravy.
  • To make thick gravy, add corn flour + water mixture.
  • Add fried Manchurian balls into gravy at the time of serving.
Fried rice
  • add cold water to cooked rice to stop its cooking process.
  • cook vegetables on high flame.
  • mix rice grain gently so it will not break down.




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