Making a Cauliflower Kofta Curry Side Dish

Updated on November 9, 2017
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Cauliflower Kofta Curry or Cauliflower Side Dish

An Appetizing Side Dish: Cauliflower Kofta Curry

Cauliflower is a superfood that is rich in choline, dietary fiber, omega-3 fatty acids, vitamin C, vitamin K, niacin, minerals, and many other nutrients. It is considered a tasty vegetable that has a distinct aroma and crunchiness.

This cauliflower curry is made of koftas (dumplings) and a rich, creamy, and spicy tomato gravy. You have to immerse fried koftas in this rich gravy.

These koftas are made with cauliflower, chickpea flour, paneer, and spices.

Once in a while, indulge in this kind of restaurant-style yummy food to satisfy your craving for something decadent and savory. Just dunk roti or flatbread into this curry and enjoy eating.

Now, let me share the detailed cauliflower kofta curry recipe with you.

Cast your vote for Cauliflower Kofta Curry or Cauliflower Side Dish

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: Serves four people

Ingredients

  • 1 heaped cup cauliflower florets, finely chopped
  • 1 tbsp chickpea flour
  • 1 tsp all purpose flour
  • 1/2 cup potato, boiled, mashed
  • 2 tbsp paneer, mashed
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1 tbsp coriander leaves, finely chopped
  • 1/4 tsp red chili powder
  • 1/6 tsp salt, as per taste, for the koftas
  • 3-4 tomatoes, finely chopped
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 2-3 green chilies, finely chopped
  • 1/2 cup onions, finely chopped
  • 8-10 cashew nuts, immersed in milk
  • 1/2 cup milk
  • 1 tsp oil, for sauteing the masala
  • 1 tbsp oil, for making the curry
  • oil for deep-frying the koftas
  • salt to taste, for the gravy
  • 1/4 tsp sugar, for the gravy
  • 1/2 tsp coriander leaves, for garnishing the curry

Step-By-Step Instructions and Images for Making Cauliflower Kofta Curry or Cauliflower Side Dish

Making Koftas (dumplings):

  1. Put finely chopped cauliflower, mashed paneer, mashed potato, chickpea flour(gram flour), all purpose flour, red chili powder, coriander powder, cumin seeds, chopped coriander leaves, and salt to a mixing bowl.
  2. Mix them well by adding very little water to make a firm dough.
  3. Divide the dough into many lemon-sized balls. Refer the pic for the right size.
  4. Deep-fry them in medium hot oil, in batches of 4-5. Don't over crowd them.
  5. Turn them occasionally to ensure uniform frying. Fry these balls till they become golden brown.
  6. Take them out and place on an absorbent paper towel. Repeat the same for making all the koftas. Keep aside. Let them cool down.

Making the Gravy:

  1. Soak cashew nuts in milk. Set aside.
  2. Heat oil in a pan. Throw in chopped ginger, garlic and green chilies. Saute for a minute.
  3. Add chopped onions. Saute till they become transparent. Add salt. mix well.
  4. Throw in chopped tomatoes. Increase the flame. Saute till tomatoes change their shape. Turn off the stove.
  5. Transfer this mix to a mixer or blender jar. Add soaked cashew nut mixture. Grind together to get a smooth paste. If needed, add some water for grinding.
  6. Heat oil in a deep-bottomed pan. Pour the mix into it. Add very less salt as you have already added salt in many steps. Add sugar. Let the mix boil for a minute.
  7. This is the gravy for the side dish.

Making Cauliflower Kofta Curry:

  1. Add koftas to this gravy. Keep the heat medium. Gently boil the gravy with the dumplings for 4-5 minutes. Check for the salt. Adjust accordingly.
  2. Add water if needed to get the right consistency.
  3. Turn the mix once in a while. Turn off the stove.
  4. Transfer the curry to a serving dish.
  5. Garnish with finely chopped coriander leaves. Serve this yummy side dish with roti, flatbread, or chapati. Enjoy eating!

Click thumbnail to view full-size
Step one: Keep ready all the ingredients, both for making koftas and the gravy.Step two: Add all the ingredients as per instructions for making the koftas to a mixing bowl. Mix them together, adding very little water to make a firm dough.  Step three: Divide the dough into many lemon-sized balls. Deep fry them in batches of 5-6.Step four: Collect them on an absorbent paper. Repeat the same for making all the koftas. Keep aside. Step five: Now, start making the gravy. Heat oil in a pan. Throw in chopped ginger, garlic, and green chilies. Saute them for a minute.Step six: Add chopped onions. Saute till they become transparent. Add salt. Mix well.Step seven: Throw in chopped tomatoes. Cook on high heat till they become shape less. Turn off the stove.Step eight: Grind the cooked ingredients and cashew nut mixture together. Make a smooth paste. Add some water if needed.Step nine: Heat oil in a deep-bottomed pan. Pour the tomato gravy. Just give a nice boil. Step ten: Add the koftas. Boil the mix for 3-4 minutes. Now the koftas become tender. Tun off the heat. Transfer this side dish to a serving bowl.Garnish with chopped coriander leaves. Serve roti, flatbread, or chapati with this super yummy kofta curry. Enjoy the taste!
Step one: Keep ready all the ingredients, both for making koftas and the gravy.
Step one: Keep ready all the ingredients, both for making koftas and the gravy.
Step two: Add all the ingredients as per instructions for making the koftas to a mixing bowl. Mix them together, adding very little water to make a firm dough.
Step two: Add all the ingredients as per instructions for making the koftas to a mixing bowl. Mix them together, adding very little water to make a firm dough.
Step three: Divide the dough into many lemon-sized balls. Deep fry them in batches of 5-6.
Step three: Divide the dough into many lemon-sized balls. Deep fry them in batches of 5-6.
Step four: Collect them on an absorbent paper. Repeat the same for making all the koftas. Keep aside.
Step four: Collect them on an absorbent paper. Repeat the same for making all the koftas. Keep aside.
Step five: Now, start making the gravy. Heat oil in a pan. Throw in chopped ginger, garlic, and green chilies. Saute them for a minute.
Step five: Now, start making the gravy. Heat oil in a pan. Throw in chopped ginger, garlic, and green chilies. Saute them for a minute.
Step six: Add chopped onions. Saute till they become transparent. Add salt. Mix well.
Step six: Add chopped onions. Saute till they become transparent. Add salt. Mix well.
Step seven: Throw in chopped tomatoes. Cook on high heat till they become shape less. Turn off the stove.
Step seven: Throw in chopped tomatoes. Cook on high heat till they become shape less. Turn off the stove.
Step eight: Grind the cooked ingredients and cashew nut mixture together. Make a smooth paste. Add some water if needed.
Step eight: Grind the cooked ingredients and cashew nut mixture together. Make a smooth paste. Add some water if needed.
Step nine: Heat oil in a deep-bottomed pan. Pour the tomato gravy.
Step nine: Heat oil in a deep-bottomed pan. Pour the tomato gravy.
Just give a nice boil.
Just give a nice boil.
Step ten: Add the koftas. Boil the mix for 3-4 minutes. Now the koftas become tender. Tun off the heat. Transfer this side dish to a serving bowl.
Step ten: Add the koftas. Boil the mix for 3-4 minutes. Now the koftas become tender. Tun off the heat. Transfer this side dish to a serving bowl.
Garnish with chopped coriander leaves. Serve roti, flatbread, or chapati with this super yummy kofta curry. Enjoy the taste!
Garnish with chopped coriander leaves. Serve roti, flatbread, or chapati with this super yummy kofta curry. Enjoy the taste!

Nutritional Information of Cauliflower Kofta Curry

Nutrition Facts
Serving size: 1
Calories 246
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 2 g10%
Carbohydrates 11 g4%
Sugar 3 g
Fiber 4 g16%
Protein 24 g48%
Cholesterol 12 mg4%
Sodium 114 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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