Home Style Cauliflower Paneer Kofta Curry
Home Style Cauliflower Paneer Kofta Curry.Cauliflower Paneer Kofta Curry Recipe is a delicious mouthwatering kofta curries in which cauliflower and paneer koftas are simmered in a creamy tangy tomato gravy to create a party to your mouth.Serve cauliflower paneer kofta curry with phulkas, parathas or maybe pulao on your next weeknight dinner.
Cauliflower Paneer Kofta Curry Recipe is another variation of the plenty cherished variety of kofta curries. I love kofta curry! Who doesn’t, right?
A tangy tomato-based totally curry, with a whole lot of different spices to make an thrilling medley, kofta curries are zesty in addition to comforting thanks to the gentle outage cheese dumplings soaked inside the curry. Cauliflower paneer kofta curry is mildly spicy with mild use of cream to make the curry silky easy.
Serve Cauliflower Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao along with a Urad Dal Raita for a comforting, but special homely meal.
You also can attempt a few other Indian Vegetarian Curries like
Cauliflower Paneer Kofta Curry
Cuisine: North Indian Recipes
Course: Dinner
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Kuzhi Paniyaram Pan, Convection Microwave Oven
Prep in
15 M
Cooks in
35 M
Total in
50 M
Makes:
three Servings
Ingredients
For The Koftas
1 Cauliflower (gobi)
1/2 cup Paneer (Homemade Cottage Cheese) , grated
four Potatoes (Aloo) , cooked and mashed
three tablespoons Corn flour
1 tablespoon Red Chilli powder
1 tablespoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera) , roasted
1 teaspoon Garam masala powder
Salt , to taste
For the curry
2 Onions , finely chopped
four Tomatoes , pureed
1 teaspoon Ajwain (Carom seeds)
1 half tablespoon Kashmiri Red Chilli Powder
1 tablespoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
Salt , to flavor
1 tablespoon Butter (Salted) , or oil
1 tablespoon Fresh cream , reserve 2 teaspoons for garnish
Water , as required
Coriander (Dhania) Leaves , as required for garnish
How to make Cauliflower Paneer Kofta Curry Recipe
To start making Cauliflower Paneer Kofta Curry Recipe region massive pot on the warmth. Add 1 liter of water into the pot and bring it to a boil. Add 1 teaspoon of salt to the boiling water and flip off the heat.
Next, to chop up the cauliflower, first cast off the stem and leafy elements of the cauliflower and immerse it into the just-boiled, warm water. Allow the cauliflower take a seat for about 3 to 4 minutes. Then take away it from hot water, and area it on a kitchen towel. Pat it dry completely.
Now grate the cauliflower completely and set it aside for a while. After approximately 10 minutes, cauliflower might have released quite a few water, squeeze it out and discard the water.
Next, heat a pan and dry roast the grated cauliflower until it feels absolutely dry and incorporates no extra moisture. While roasting it, take care not to prepare dinner it too much. It have to no longer exchange to brown, so it’s miles quality to roast it on a low flame.
Once the cauliflower is absolutely dry, take it off the warmth, switch it into a cool dish and permit it to return down to room temperature.
Add the grated paneer to the cooled cauliflower. Add within the mashed potatoes, and all of the spices at the side of corn flour. Knead nicely until the whole lot is blended. Make small lemon sized balls of the combination and set up them on a plate. Set them apart until further use.
Next, we need to fry the koftas. Warm a few oil in a pan, while oil is warm sufficient, deep fry the koftas until flippantly golden brown. For an oil-unfastened version, you could also bake them in a pre-heated oven, or use a kuzhi-paniyaram pan to pan-fry them. Either way, lay the golden brown koftas onto kitchen paper once they may be browned on all aspects.
To put together the curry, first warm some oil or butter in a pan. Add the shahi jeera and fry for a minute. Next upload the finely chopped onions and fry them till translucent. Add the tomato puree and cook dinner it collectively till the puree thickens and starts to go away the edges of the pan.
At this level, upload all of the spice powders and mix well. Then upload water as required and bring the curry to boil.
Turn the warmth down, upload the cream, blend properly and sooner or later add the fried kofta balls. Simmer on low heat for about 3 to 4 minutes.
Turn off the warmth, garnish the curry with the reserved cream and sparkling coriander leaves.
Serve Cauliflower Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao together with a Urad Dal Raita for a comforting, but special homely meal.
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