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Cauliflower Kofta in Tomato Gravy

An inventive way to combine leftover veggies into a flavorful meal that’s fun to prepare.

Ingredients:

  • (kofta balls)
  • 1 cup cauliflower, grated
  • ½ cup fresh paneer (if store bought, you can just mash it up)
  • ½ cup potato, boiled and mashed
  • ¼ cup carrot, grated
  • ½ teaspoon cumin seed
  • ¼ teaspoon garam masala
  • 3 teaspoons cilantro, chopped
  • 2 teaspoons ginger, grated
  • 1 small green chili or ½ jalapeño, chopped
  • 1 teaspoon salt
  • ~3-4 tablespoons flour (all purpose, chickpea or corn)
  • (tomato gravy)
  • 2 tablespoons oil or ghee
  • Pinch of asafetida (hing)
  • 1 teaspoon cumin seed
  • 1 red onion
  • 2 cloves garlic
  • 1 inch ginger, grated
  • 2 medium size tomatoes, chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • ¼ teaspoon chili powder
  • ⅓ teaspoon turmeric
  • ½ teaspoon amchoor (dried mango powder), optional
  • Paneer whey as needed or water to make it soupy
  • Salt to taste
  • Cilantro, chopped

Instructions:

  1. In a mixing bowl, combine all of the kofta ingredients.
  2. Mix in 1 tablespoon at a time of the flour, until you are able to shape the ingredients with your hand into golf size balls that easily bind and stay together. If you feel that you have added too much flour, just adjust with adding water and vice versa.
  3. Heat oil in a wok.
  4. When the oil is hot, place kofta balls in one at a time. If you find that they are breaking, add more flour to the balls to help them bind.
  5. Deep fry kofta balls until golden brown and set aside on paper towel.
  6. In a pan, heat oil under medium-high heat.
  7. Throw in asafetida and cumin seed and shake up the pan.
  8. Fry until cumin seeds starts to brown and become fragrant.
  9. Throw in the onions and fry until translucent.
  10. Add in the garlic and ginger and fry for 30 seconds.
  11. Add in the chopped tomatoes and mix well.
  12. Mix in the coriander powder, garam masala, chili powder, turmeric, amchoor powder.
  13. Mix in 1 cup of whey from paneer or water and let the curry cook for 5-7 minutes under medium heat until boiling, then simmer.
  14. Add salt and more or less liquid depending on how watery you want the curry to be.
  15. Next add in the kofta balls and spoon the gravy over them carefully, continuing to cook for 1 minute.
  16. Turn off the heat.
  17. Garnish with fresh chopped cilantro.
  18. Serve with roti or rice.

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