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Cauliflower paneer kofta curry

Cauliflower paneer kofta curry

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55


Serves 4

  • For The Koftas: Cauliflower medium 1 nos

  • Paneer (Homemade Cottage Cheese), grated 1/2 cups

  • Potatoes boiled and mashed 2 nos

  • Corn flour or besan 3 tbsp

  • Red chilli powder 1 tbsp

  • Coriander (Dhania) Powder 1 tbsp

  • Cumin (Jeera) powder , roasted 1 tsp

  • Garam masala powder 1 tsp

  • Salt , to taste 1/4 tsp

  • For the curry: Onions , finely chopped 2 nos

  • cloves of garlic chopped 6 nos

  • Tomatoes , pureed 4 nos

  • Shahi jeera (Caraway) 1 tsp

  • Everest red chilli powder 1 1/2 tbsp

  • Coriander (Dhania) Powder 1 tbsp

  • Everest Garam masala powder 1 tsp

  • Salt , to taste 1/2 tsp

  • kasuri methi 1 tsp

  • Butter , or oil 1 tbsp

  • Fresh cream , reserve 2 teaspoons for garnish 1 tbsp

  • Water , as required 2 cups

  • Coriander (Dhania) Leaves , as required for garnish 1 tbsp


  • 01

    To begin making the Cauliflower Paneer Kofta Curry Recipe place big pot on the heat. Add 1 litre of water into the pot and bring it to a boil.

  • 02

    Add 1 teaspoon of salt to the boiling water and turn off the heat. Now chop the cauliflower and let it sit for about 3 to 4 minutes in hot water.

  • 03

    Then remove it from hot water, and place it on a kitchen towel. Pat it dry completely. Now grate the cauliflower completely and set it aside for a while.

  • 04

    After about 10 minutes, cauliflower releases a lot of water, squeeze it out and discard the water.

  • 05

    Next, heat a pan and dry roast the grated cauliflower on low flame, until it feels completely dry and contains no more moisture.

  • 06

    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.

  • 07

    Add the grated paneer to the cooled cauliflower. Add in the mashed potatoes, and all the spices along with corn flour. Knead well until everything is mixed. Make small lemon sized balls of the mix and arrange them on a plate.

  • 08

    Keep aside, heat oil in a pan, when oil is hot enough, deep fry the koftas until evenly golden brown.

  • 09

    Take out the golden brown koftas onto kitchen paper once they are browned on all sides.

  • 10

    To prepare the curry, first heat oil or butter in a pan and add the shahi jeera and fry for a minute.

  • 11

    Next add the finely chopped onions and garlic and fry them till translucent. Add the tomato purée and cook it together until the purée thickens and begins to leave the sides of the pan.

  • 12

    Add all the spice powders and kasuri methi and mix well. Then add water as required and bring the curry to boil.

  • 13

    Turn the heat down, add the cream, mix well and finally add the fried kofta balls. Simmer on low heat for about 5 minutes.

  • 14

    Turn off the heat, garnish the curry with the reserved cream and fresh coriander leaves.

  • 15

    Serve the Cauliflower and Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao for a perfect and comforting meal.

  • 16

    Enjoy. My tip : For an oil-free version, you can bake them in a pre-heated oven, or use an appe pan to cook them.



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