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.

　　

Ingredients

4–6 Servings

　　

For the Mustard Fenugreek Masala

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

　　

For the vegetables

1 medium cauliflower

　　1 large carrot

　　1 yellow onion

　　1 tablespoon Mustard Fenugreek Masala

　　

For the sweet and sour sauce

1 cup tomato paste

　　1 cup granulated sugar

　　1 cup white wine vinegar

　　2 tablespoons ginger, minced

　　2 teaspoons Indian red chile powder

　　

For the batter

3 cups all-purpose flour

　　2 cups cornstarch

　　4 quarts rice oil (for deep-frying)

　　

For the garnish

¼ cup cilantro, roughly chopped

　　

To make the Mustard Fenugreek Masala:

Step 1

Preheat the oven to 350° F. Measure out all the spices onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to slightly smoke and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder in batches, until all spices are completely ground. Mix them well and keep in an airtight container for up to 4 weeks.

　　

To make the vegetables:

Step 2

Remove the outer green leaves and stems from the cauliflower, and cut the head down the middle in an X to make four wedges. Lay the wedges cut-side down and make thin cross-sectional slices of each piece. After cutting a cauliflower wedge about halfway, turn the piece and chop the rest of the wedge into bite-size florets. This cutting technique provides different textures of cauliflower.

　　

Step 3

Peel the carrot and cut it on the bias into thin slices about 2 inches long.

　　

Step 4

Halve and peel the onion. Cut half moon slices of onion.

　　

Step 5

Mix all the vegetables together and season with the Mustard Fenugreek Masala, black salt, chili powder, and kosher salt. Set the vegetables aside for 2 to 4 hours.

　　

To make the sweet and sour sauce:

Step 6

Combine the tomato paste, sugar, vinegar, ginger, and chili powder in a medium saucepan on medium-high heat. Bring to a boil, lower the heat, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.

　　

To make the batter:

Step 7

Combine the flour and cornstarch in a large bowl. Pour 5 cups of water into the bowl a cup at a time and mix with a large whisk until a thick runny pancake batter consistency is reached.

　　

For the first fry:

Step 8

Heat the oil for deep-frying to 300°F in a heavy-bottom pot. Check the temperature with a thermometer. Dip the cauliflower mix into the batter in batches and drop into the hot oil. Use a mesh “spider” or slotted spoon to move the cauliflower mixture around to keep it from forming large clumps. When the mixture begins to lightly brown—about 3 minutes—remove and place the cauliflower on paper towels to drain any excess oil. Continue cooking the cauliflower mixture in batches. Compost any excess batter. 

　　

To finish and assemble the dish:

Step 9

Increase the heat in the fryer to 375°F. Check the temperature with a thermometer. Drop the fried cauliflower mix back into the hot oil for about 5 minutes, until golden brown and crispy. Remove the cauliflower from the oil. In batches, toss the cauliflower mix in a metal bowl with the sweet and sour sauce. Garnish with the cilantro.

　　Images and text from The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul by Preeti Mistry with Sarah Henry; photography by Alanna Hale. Copyright © 2017. Available from Running Press, an imprint of Hachette Book Group. Buy the full book from Running Press, Bookshop, or Amazon.