Cauliflower Paneer Kofta is a mildly spiced curry made of grated cauliflower and cottage cheese in a silky smooth gravy. These melt-in-the-mouth kofta balls together with the delectable curry make it one of the best Kofta curries you can prepare at home. Serve as a side dish to rice and rotis.
I love Kofta. Kofta Curries is one of the first dishes I’ve ever prepared in my life. And now, they are the most popular and regular dishes at home.
Of course, I try to bring about a change or a twist every time and the husband always fails to identify the ingredients of the Koftas. That’s a good thing, y’know. I can play around with the vegetables.
A Kofta is a fritter in the shape of a ball. Traditionally, a kofta is made of minced meat. However, we can make koftas with different kinds of vegetables as well.
Today we will be preparing Cauliflower Paneer Kofta which is a little time-consuming compared to the other Kofta curries that I try at home. Nevertheless, you will know that it is worth the effort. The curry is simply exotic and it will surely wow your friends and family.
How to make Veg Kofta Curry at Home:
Like any other Kofta curry, Cauliflower Paneer Kofta too has the same onion-tomato base. However, the tender and soft koftas make this dish irresistible.
- Boil cauliflower with a little salt and turmeric powder for about five minutes.
- Remove from hot water and pat dry. Let it cool.
- Boil a large potato.
- Grate the cauliflower, boiled potato, and paneer.
- To remove the excess water from the grated cauliflower pan roast it for a couple of minutes. Do not brown, we are doing this step to remove any excess moisture that is present. Remove and let it cool down.
- To this, add grated paneer and boiled mashed potatoes.
7. Add the spice powders, cornflour, and salt. Mix well.
8. Make lemon-sized balls for kofta.
9. Heat oil in a pan to deep fry and add the kofta balls to it. Do not overcrowd.
10. Fry until it is golden brown Remove and keep aside.
11. For the Curry, heat oil or butter in a pan and add cumin seeds. When it splutters, add finely chopped ginger, garlic and slit green chilies.
12. To this, add finely chopped onions and saute until translucent.
13. Add tomato puree or finely chopped tomatoes to this and mix well. Cook in medium-low flame as the tomato tends to dance when cooked in high heat. Let the mixture thicken.
14. Add the spice powders and mix. Saute until you see oil releasing from the sides of the pan.
15. Add water and salt and cook until you get the desired consistency.
16. Add fresh cream, dried fenugreek leaves, and chopped coriander leaves and give it a quick stir. Remove from flame.
Add the koftas just before serving. This will ensure that the koftas remain intact, crisp on the outside and soft on the inside.
Cauliflower Paneer Kofta Curry Recipe:
Cauliflower Paneer Kofta
Ingredients
For the Kofta:
- 300 grams cauliflower
- 1/2 cup paneer, grated
- 3 medium potatoes, cooked and mashed
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 3 tbsp corn flour
- Salt
- Oil, for deep fry
For the Curry:
- 2 tbsp butter/oil
- 1 tsp cumin seeds
- 2 cups of onion, finely chopped
- 1.5 tbsp kashmiri chili powder
- 1/2 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 2 cups of tomato puree
- 1 tbsp fresh cream
- 1 tbsp dried fenugreek leaves
- Water, 1 cup or as required
- Coriander leaves, to garnish
Instructions
- For making Kofta, boil cauliflower with a little salt and turmeric powder for about five minutes.
- Remove from hot water and pat dry. Let it cool.
- Boil a large potato.
- Grate the cauliflower, boiled potato, and paneer.
- To remove the excess water from the grated cauliflower pan roast it for a couple of minutes. Do not brown, we are doing this step to remove any excess moisture that is present. Remove and let it cool down.
- To this, add grated paneer and boiled mashed potatoes.
- Add the spice powders, cornflour, and salt. Mix well.
- Make lemon-sized balls for kofta.
- Heat oil in a pan to deep fry and add the kofta balls to it. Do not overcrowd.
- Fry until it is golden brown Remove and keep aside.
- For the Curry, heat oil or butter in a pan and add cumin seeds. When it splutters, add finely chopped ginger, garlic and slit green chilies.
- To this, add finely chopped onions and saute until translucent.
- Add tomato puree or finely chopped tomatoes to this and mix well. Cook in medium-low flame as the tomato tends to dance when cooked in high heat. Let the mixture thicken.
- Add the spice powders and mix. Saute until you see oil releasing from the sides of the pan.
- Add water and salt and cook until you get the desired consistency.
- Add fresh cream, dried fenugreek leaves, and chopped coriander leaves and give it a quick stir. Remove from flame.
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4,067 total views, 1 views today
I still got to try this out~!!!! i havent picked up the cauliflower yet though
An elaborate affair but going by the pics, it appears worth its efforts. Tempted me to give it a try Shalini!
Aha! The much awaited recipe from your kitchen is finally out! Will be definitelyvteying this out. This is a fab dish made from regular ingredients easily available in my fridge so I have to try this! The pics are tempting me to try this asap!
This looks yummy!
I love Kofta’s too and was tired of making same again & again. Will try this sometime soon…
That sounds doable. I’m slightly worried on boiling and then grating. Won’t it be too soft to grate? I like that addition of a spoonful of cream. I make lauki ka kofta with besan replacing the corn and microwaving and then pan roasting over frying. It works! I’ll try this one and let you know 🙂
Btw – loved the presentation:)
Will definitely try this out !