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Cauliflower paneer kofta curry

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Cauliflower paneer kofta curry

Description

Cauliflower paneer kofta curry is mildly spicy with moderate use of cream to make the curry silky smooth. This curry goes really well with Phulkas, Dal Tadka and rice for a comforting, yet special homely meal.

Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min

Ingredients

Serves : 4
  • 1 nos for the koftas: cauliflower medium
  • 1/2 cups paneer (homemade cottage cheese), grated
  • 2 nos potatoes boiled and mashed
  • 3 tbsp corn flour or besan
  • 1 tbsp red chilli powder
  • 1 tbsp coriander (dhania) powder
  • 1 tsp cumin (jeera) powder , roasted
  • 1 tsp garam masala powder
  • 1/4 tsp salt , to taste
  • 2 nos for the curry: onions , finely chopped
  • 6 nos cloves of garlic chopped
  • 4 nos tomatoes , pureed
  • 1 tsp shahi jeera (caraway)
  • 1 1/2 tbsp everest red chilli powder
  • 1 tbsp coriander (dhania) powder
  • 1 tsp everest garam masala powder
  • 1/2 tsp salt , to taste
  • 1 tsp kasuri methi
  • 1 tbsp butter , or oil
  • 1 tbsp fresh cream , reserve 2 teaspoons for garnish
  • 2 cups water , as required
  • 1 tbsp coriander (dhania) leaves , as required for garnish

Directions

  • 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.
  • 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.
  • 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.
  • After about 10 minutes, cauliflower releases a lot of water, squeeze it out and discard the water.
  • Next, heat a pan and dry roast the grated cauliflower on low flame, until it feels completely dry and contains no more moisture.
  • 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.
  • 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.
  • Keep aside, heat oil in a pan, when oil is hot enough, deep fry the koftas until evenly golden brown.
  • Take out the golden brown koftas onto kitchen paper once they are browned on all sides.
  • To prepare the curry, first heat oil or butter in a pan and add the shahi jeera and fry for a minute.
  • 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.
  • Add all the spice powders and kasuri methi and mix well. Then add water as required and bring the curry to boil.
  • Turn the heat down, add the cream, mix well and finally add the fried kofta balls. Simmer on low heat for about 5 minutes.
  • Turn off the heat, garnish the curry with the reserved cream and fresh coriander leaves.
  • Serve the Cauliflower and Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao for a perfect and comforting meal.
  • 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.
Sanchita Agrawal Mittal

Sanchita Agrawal Mittal

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