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Paneer Stuffed Cauliflower Kofta in Butter Masala Gravy

Paneer Stuffed Cauliflower Kofta in Butter Masala Gravy

Cooking Time

Preparation Time : 25

Cook Time : 30

Total Time : 55

Ingredients

Serves 4

  • small cauliflower 1 nos

  • boiled potatoes 3 nos

  • gram paneer 50 gms

  • tomatoes chopped 2 nos

  • Ginger chopped 1 tbsp

  • melon seeds 2 tbsp

  • cashew nuts 6-7 nos

  • refined oil +2 tsp 200 ml

  • butter 4 tbsp

  • garam masala powder 3/4 tsp

  • turmeric powder 1/2 tsp

  • cumin powder 1/2 tsp

  • chat masala powder 1/4 tsp

  • black pepper powder 1/4 tsp

  • baking powder 1/4 tsp

  • chilli powder 1/2 tsp

  • kasoori methi/ dried fenugreek leaves 1 tbsp

  • salt 1 1/2 tsp

  • all purpose flour/ maida 1 tbsp

  • coriander leaves chopped 1 tbsp

  • milk 1 cups

  • cinnamon stick 1 nos

  • cardamoms crashed 4 nos

  • water 1/4 cups

Directions

  • 01

    Cut and wash a small Cauliflower and put it into a grinding jar.

  • 02

    Grind it into small pieces.

  • 03

    Heat 2 teaspoon refined oil in a kadhai.

  • 04

    Add grinded Cauliflower and sautet it for 5-6 minutes on medium-low heat to avoid the raw smell.

  • 05

    Transfer it into a plate and allow to cool completely.

  • 06

    To make butter masala gravy: heat 1 tbsp butter into a kadhai.

  • 07

    Add two tomatoes chopped.

  • 08

    add 1/4 teaspoon salt to make the tomato soft.

  • 09

    Once the tomato is softened, add 1 tbsp Ginger chopped, 2 tbsp melon seeds and 6-7 cashew nuts.

  • 10

    Stir fry for 5 minutes and turn off the gas.

  • 11

    allow to cool completely and then put it into a mixing jar.

  • 12

    Add 1/4 cup water and make a smooth paste.

  • 13

    Cut the paneer into small cubes, add 1/4 teaspoon salt, mix and keep aside.

  • 14

    To make Kofta balls: mash the boiled potatoes until smooth and soft.

  • 15

    Add the sauteed cauliflower to it.

  • 16

    Add each 1/4 tsp garam masala powder, chat masala powder, black pepper powder and baking powder.

  • 17

    Add salt to taste , all purpose flour and mix.

  • 18

    Take a little portion from the mixture, round and tap in the middle with a finger.

  • 19

    Place a paneer cube in the tapping place and round it.

  • 20

    In this way make all other Kofta balls from the remaining mixture.

  • 21

    Heat 200 ml refined oil and add three koftas one after one.

  • 22

    Fry till dark golden brown and remove.

  • 23

    In an another Kadhai heat one tablespoon butter.

  • 24

    Add one cinnamon stick and 4 crushed cardamoms.

  • 25

    Add the smooth paste which is previously made for butter masala gravy.

  • 26

    When it starts to boil, add 1 cup milk.

  • 27

    Add each 1/2 teaspoon garam masala powder, turmeric powder, red chilli powder, cumin powder.

  • 28

    Add salt as per taste.

  • 29

    Add 1 tbsp kasoori methi.

  • 30

    Reduce the heat to low and add the fried koftas.

  • 31

    Don't stir at this time otherwise koftas can be broken.

  • 32

    Boil for 5 minutes on low heat and then turn off the gas.

  • 33

    Transfer it into a plate very carefully, garnish with chopped coriander leaves and 1 tsp butter and serve.

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