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Mushroom Manchurian is an insanely Indo Chinese dish popular in India and around the world. India is primarily vegetarian and although Mushrooms are fairly new to the subcontinent they are used in a wide variety of dishes.

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Mushroom Manchurian


  • 10 oz 283 gms button Mushrooms
  • ¼ Cornstarch
  • ¼ cup all purpose Flour
  • 1 tsp each garlic & ginger paste
  • ¼ tsp Salt
  • 2-3 tbsps Oil
  • ¼ cup finely diced Onion
  • ¼ cup finely diced Spring Onions
  • ¼ cup finely minced fresh Ginger
  • ¼ cup of finely minced Garlic
  • ¼ cup green Peppers
  • ½ cup Ketchup
  • ½ cup of Chilli paste or Sambal Oelek
  • 3 tbsps light Soya sauce
  • 2 cups Veggie stock
  • Corn starch slurry
  • ¼ cup fresh chopped coriander


  1. Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt
  2. Massage this in to coat the mushrooms, if it’s too dry, add a tiny bit of water
  3. Deep fry the mushrooms till crispy on the exterior and leave aside on some kitchen towel to drain
  4. Add some oil to a saute pan and saute the onion and spring onion, followed by the ginger and garlic
  5. Just cook for a few minutes to remove that raw onion, ginger & garlic taste
  6. Add the diced green pepper, ketchup & chilli paste, followed by the soya sauce and mix well
  7. Pour in the stock and bring to the boil
  8. Thicken with the cornstarch slurry
  9. Drop in the mushrooms and allow to coat
  10. Finish off with some fresh coriander