Cauliflower Paneer Kofta Curry Recipe

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Preparation time

  • Total: Approximately 50 minutes
  • Preparation: 15 minutes
  • Cooking: 35 minutes

Ingredients

  • 1 Cauliflower (gobi)
  • 1/2 cup Paneer (Homemade Cottage Cheese) - grated
  • 4 Potatoes (Aloo) - cooked and mashed
  • 3 tablespoons Corn flour
  • 1 tablespoon Red Chilli powder
  • 1 tablespoon Coriander Powder (Dhania)
  • 1 teaspoon Cumin powder (Jeera) - roasted
  • 1 teaspoon Garam masala powder
  • Salt - to taste
  • 2 Onions - finely chopped
  • 4 Tomatoes - pureed
  • 1 teaspoon Ajwain (Carom seeds)
  • 1 1/2 tablespoon Kashmiri Red Chilli Powder
  • 1 tablespoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • Salt - to taste
  • 1 tablespoon Butter - or oil
  • 1 tablespoon Fresh cream - reserve 2 teaspoons for garnish
  • Water - as required
  • Coriander (Dhania) Leaves - as required for garnish

Instructions

  1. To begin making Cauliflower Paneer Kofta Curry Recipe place big pot on the heat
  2. Add 1 liter of water into the pot and bring it to a boil
  3. Add 1 teaspoon of salt to the boiling water and turn off the heat
  4. Next, to chop up the cauliflower, first remove the stem and leafy parts of the cauliflower and immerse it into the just-boiled, hot water
  5. Allow the cauliflower sit for about 3 to 4 minutes
  6. Then remove it from hot water, and place it on a kitchen towel
  7. Pat it dry completely
  8. Now grate the cauliflower completely and set it aside for a while
  9. After about 10 minutes, cauliflower would have released a lot of water, squeeze it out and discard the water
  10. Next, heat a pan and dry roast the grated cauliflower until it feels completely dry and contains no more moisture
  11. While roasting it, take care not to cook it too much
  12. It should not change to brown, so it is best to roast it on a low flame
  13. Once the cauliflower is completely dry, take it off the heat, transfer it into a cool dish and allow it to come down to room temperature
  14. Add the grated paneer to the cooled cauliflower
  15. Add in the mashed potatoes, and all the spices along with corn flour
  16. Knead well until everything is mixed
  17. Make small lemon sized balls of the mix and arrange them on a plate
  18. Set them aside till further use
  19. Next, we need to fry the koftas
  20. Warm some oil in a pan, when oil is hot enough, deep fry the koftas until evenly golden brown
  21. For an oil-free version, you could also bake them in a pre-heated oven, or use a kuzhi-paniyaram pan to pan-fry them
  22. Either way, lay the golden brown koftas onto kitchen paper once they are browned on all sides
  23. To prepare the curry, first warm some oil or butter in a pan
  24. Add the shahi jeera and fry for a minute
  25. Next add the finely chopped onions and fry them till translucent
  26. Add the tomato puree and cook it together until the puree thickens and begins to leave the sides of the pan
  27. At this stage, add all the spice powders and mix well
  28. Then add water as required and bring the curry to boil
  29. Turn the heat down, add the cream, mix well and finally add the fried kofta balls
  30. Simmer on low heat for about 3 to 4 minutes
  31. Turn off the heat, garnish the curry with the reserved cream and fresh coriander leaves
  32. Serve Cauliflower Paneer Kofta Curry  with Phulkas, Dal Tadka and Chana Dal Pulao along with a Urad Dal Raita for a comforting, yet special homely meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 3
  • North Indian Recipes
  • Dinner
  • High Protein Vegetarian
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