Paneer Stuffed Cauliflower Kofta in Butter Masala Gravy

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Paneer Stuffed Cauliflower Kofta in Butter Masala Gravy


Cooking Time

Preparation Time :25 Min

Cook Time : 30 Min

Total Time : 55 Min


Serves : 4
  • 1 nos small cauliflower

  • 3 nos boiled potatoes

  • 50 gms gram paneer

  • 2 nos tomatoes chopped

  • 1 tbsp ginger chopped

  • 2 tbsp melon seeds

  • 6-7 nos cashew nuts

  • 200 ml refined oil +2 tsp

  • 4 tbsp butter

  • 3/4 tsp garam masala powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • 1/4 tsp chat masala powder

  • 1/4 tsp black pepper powder

  • 1/4 tsp baking powder

  • 1/2 tsp chilli powder

  • 1 tbsp kasoori methi/ dried fenugreek leaves

  • 1 1/2 tsp salt

  • 1 tbsp all purpose flour/ maida

  • 1 tbsp coriander leaves chopped

  • 1 cups milk

  • 1 nos cinnamon stick

  • 4 nos cardamoms crashed

  • 1/4 cups water


  • Cut and wash a small Cauliflower and put it into a grinding jar.
  • Grind it into small pieces.
  • Heat 2 teaspoon refined oil in a kadhai.
  • Add grinded Cauliflower and sautet it for 5-6 minutes on medium-low heat to avoid the raw smell.
  • Transfer it into a plate and allow to cool completely.
  • To make butter masala gravy: heat 1 tbsp butter into a kadhai.
  • Add two tomatoes chopped.
  • add 1/4 teaspoon salt to make the tomato soft.
  • Once the tomato is softened, add 1 tbsp Ginger chopped, 2 tbsp melon seeds and 6-7 cashew nuts.
  • Stir fry for 5 minutes and turn off the gas.
  • allow to cool completely and then put it into a mixing jar.
  • Add 1/4 cup water and make a smooth paste.
  • Cut the paneer into small cubes, add 1/4 teaspoon salt, mix and keep aside.
  • To make Kofta balls: mash the boiled potatoes until smooth and soft.
  • Add the sauteed cauliflower to it.
  • Add each 1/4 tsp garam masala powder, chat masala powder, black pepper powder and baking powder.
  • Add salt to taste , all purpose flour and mix.
  • Take a little portion from the mixture, round and tap in the middle with a finger.
  • Place a paneer cube in the tapping place and round it.
  • In this way make all other Kofta balls from the remaining mixture.
  • Heat 200 ml refined oil and add three koftas one after one.
  • Fry till dark golden brown and remove.
  • In an another Kadhai heat one tablespoon butter.
  • Add one cinnamon stick and 4 crushed cardamoms.
  • Add the smooth paste which is previously made for butter masala gravy.
  • When it starts to boil, add 1 cup milk.
  • Add each 1/2 teaspoon garam masala powder, turmeric powder, red chilli powder, cumin powder.
  • Add salt as per taste.
  • Add 1 tbsp kasoori methi.
  • Reduce the heat to low and add the fried koftas.
  • Don't stir at this time otherwise koftas can be broken.
  • Boil for 5 minutes on low heat and then turn off the gas.
  • Transfer it into a plate very carefully, garnish with chopped coriander leaves and 1 tsp butter and serve.