• Overview
  • Ingredients
  • Directions
  • Reviews

Cauliflower paneer koftaOriginally prepared with broccoli, this one is a delight for anyone who loves Kofta based gravies. A medley of pureed tomatoes, spices and curry-soaked paneer dumplings make it a zesty yet comforting offering.

Ingredient

For Kofta's

1 small cauliflower
1/2 cup fresh paneer, grated
4 medium potatoes, cooked and mashed
3 tablespoon corn flour
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon roasted cumin powder
1 teaspoon garam masala powder
Salt to taste

For the base

2 medium onions, finely chopped
4 large tomatoes, pureed
1 teaspoon shah jeera
1 1/2 tablespoon kashmiri red chili powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
Salt to taste
1 tablespoon of butter or oil
1 tablespoon of fresh cream(reserve a few drops for garnish)
Water as required
Coriander leaves for garnish

Direction

  • Bring about 1 liter of water to boil, add 1 teaspoon of salt to the boiling water. Once water starts boiling, such off flame. Remove the stem and leaf part from the cauliflower and immerse whole cauliflower into hot water. Let the cauliflower sit for about 3 to 4 minutes.
  • Remove cauliflower from hot water, and place it on kitchen towel. Pat dry it completely.
  • Now grate the cauliflower. Leave it alone for some time, after about 10 minutes, cauliflower would have released a lot of water, squeeze it out and discard the water.
  • Heat a pan and dry roast cauliflower until it feels completely dry and no more wet moisture content is present. While roasting take care not to change the color of the cauliflower or brown it. Do the roasting on low flame.
  • once cauliflower is completely dry, remove from flame and let it cool down completely.
  • To cool cauliflower add grated paneer, boiled and mashed potatoes, and all the spices along with corn flour. Mix well. Make small lemon sized balls of the mix.
  • Heat oil in a pan, when oil turns hot, deep fry the kofta balls until golden brown. Alternatively you can bake the balls in oven.Remove the golden brown balls onto kitchen paper.
  • Now we will prepare the base. Heat oil or butter in a pan. Add shah jeera and fry for a second or two. 
  • Next add finely chopped onions and fry till translucent. Next add tomato puree and cook until the puree thickens and releases from the sides of the pan.
  • Add all the spice powder, mix well.Then add water as required and bring it to boil. Add the cream mix well and finally add the fried kofta balls. Simmer for about 3 to 4 minutes.
  • Switch off flame. Transfer into serving dishes. Garnish with few drops of cream and fresh coriander leaves.
  • Serve hot with rice
For Kofta's

1 small cauliflower
1/2 cup fresh paneer, grated
4 medium potatoes, cooked and mashed
3 tablespoon corn flour
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon roasted cumin powder
1 teaspoon garam masala powder
Salt to taste

For the base

2 medium onions, finely chopped
4 large tomatoes, pureed
1 teaspoon shah jeera
1 1/2 tablespoon kashmiri red chili powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
Salt to taste
1 tablespoon of butter or oil
1 tablespoon of fresh cream(reserve a few drops for garnish)
Water as required
Coriander leaves for garnish

  • Bring about 1 liter of water to boil, add 1 teaspoon of salt to the boiling water. Once water starts boiling, such off flame. Remove the stem and leaf part from the cauliflower and immerse whole cauliflower into hot water. Let the cauliflower sit for about 3 to 4 minutes.
  • Remove cauliflower from hot water, and place it on kitchen towel. Pat dry it completely.
  • Now grate the cauliflower. Leave it alone for some time, after about 10 minutes, cauliflower would have released a lot of water, squeeze it out and discard the water.
  • Heat a pan and dry roast cauliflower until it feels completely dry and no more wet moisture content is present. While roasting take care not to change the color of the cauliflower or brown it. Do the roasting on low flame.
  • once cauliflower is completely dry, remove from flame and let it cool down completely.
  • To cool cauliflower add grated paneer, boiled and mashed potatoes, and all the spices along with corn flour. Mix well. Make small lemon sized balls of the mix.
  • Heat oil in a pan, when oil turns hot, deep fry the kofta balls until golden brown. Alternatively you can bake the balls in oven.Remove the golden brown balls onto kitchen paper.
  • Now we will prepare the base. Heat oil or butter in a pan. Add shah jeera and fry for a second or two. 
  • Next add finely chopped onions and fry till translucent. Next add tomato puree and cook until the puree thickens and releases from the sides of the pan.
  • Add all the spice powder, mix well.Then add water as required and bring it to boil. Add the cream mix well and finally add the fried kofta balls. Simmer for about 3 to 4 minutes.
  • Switch off flame. Transfer into serving dishes. Garnish with few drops of cream and fresh coriander leaves.
  • Serve hot with rice

Not reviewed yet

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