Cauliflower Paneer Kofta Curry is a lip-smacking North Indian recipe that you can prepare for your family and friends on occasions like kitty party, pot luck and anniversary. When you have guests coming over to your house, then don’t hesitate and make this extravagant curry recipe in dinner and enjoy the appreciations in return. This delightful main dish recipe is cooked with cauliflower, potato, paneer, onions, tomatoes, fresh cream, corn flour, butter and a melange of spices.
1 cup grated paneer
4 small onion
6 tablespoon corn flour
8 large pureed tomato
4 tablespoon red chilli powder
4 tablespoon coriander powder
salt as required
2 small cauliflower
2 tablespoon garam masala powder
8 medium boiled,mashed potato
2 teaspoon caraway seeds
2 teaspoon cumin powder
2 tablespoon butter
water as required
2 tablespoon fresh cream
1 handful coriander leaves
To begin with, wash the cauliflowers under running water and remove the leaves and the stems. Meanwhile, add water in a large pan along with a little salt and put it on medium flame. Bring the water to a boil and after a boil, remove the pan from the flame and put the cauliflowers in it for 10 minutes and keep aside.
After some 10 minutes, take out the both the cauliflowers from the water and pat them dry with a kitchen towel. Grate these cauliflowers in a bowl and keep aside to drain the remaining water. When done, squeeze the grated vegetable to drain out the extra water.
Now, put a frying pan on medium flame and dry roast the grated cauliflowers until lightly coloured. When done, remove the pan from the burner and keep it aside.
Transfer the roasted cauliflowers to a deep bowl and add the grated paneer along with mashed potatoes in it. Mix the veggies well and then add corn flour, 2 tablespoons each of red chilli powder, coriander powder, and 1 tablespoon of garam masala powder, along with roasted cumin powder and salt as per your taste. Mix all the ingredients well and divide it into equal portions. Roll each portions in shape of small round ball with your hands. Repeat the process to make more kofta balls with the remaining mixture.
Afterwards, put a kadhai on medium flame and heat oil in it. When the oil is hot enough, add the kofta balls carefully and deep fry them until golden brown in colour. Similarly, prepare more such kofta balls. When done, transfer the fried koftas to the absorbent paper to drain the excess oil.
Now, take another kadhai and put it on medium flame, and melt butter in it. To the heated oil, add caraway seeds and let them splutter. Then, add finely chopped onions in the kadhai and saute until translucent and pink in colour.
Next, add tomato puree and cook until the gravy thickens, stir occasionally. Now, add the remaining garam masala powder along with coriander and red chilli powder. Mix all the ingredients well and add salt as per your taste. Then, add fresh cream in the kadhai and mix well to incorporate all the ingredients. After cooking all the spices, add water for the gravy and bring it to a boil. After a boil, let the gravy cook for about 5 minutes.
After 5 minutes, add the fried koftas in the gravy and stir to coat all the koftas. Simmer for about 4-5 minutes and then remove the kadhai from the burner. Transfer the contents to a serving bowl.
Garnish the Cauliflower Paneer Kofta Curry with the chopped coriander leaves and fresh cream, and serve hot with roti, steamed rice or any paratha of your liking. Enjoy!