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Cauliflower Paneer Kofta


  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 3 1x

Description

Cauliflower Paneer Kofta is a mildly spiced curry made of grated cauliflower and cottage cheese. This delectable dish has a silky smooth gravy and melt-in-the-mouth kofta balls, together making it one of the best Kofta curries you can prepare at home. Serve as a side dish to rice and rotis.


Ingredients

Scale

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

  1. For making Kofta, boil cauliflower with a little salt and turmeric powder for about five minutes.
  2. Remove from hot water and pat dry. Let it cool.
  3. Boil a large potato.
  4. Grate the cauliflower, boiled potato, and paneer.
  5. 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.
  6. 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.

Notes

Pan roast the grated cauliflower. Do not omit this step. It will ensure that the cauliflower remains dry and the koftas will bind well and will not break while frying. Adding koftas to the gravy just before serving will ensure that the kofta balls remain intact and not gooey.

  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 3