How to Make a Cauliflower Kofta Curry 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. These koftas are made with cauliflower, chickpea flour, paneer, and spices. You fry them, then immerse them in the rich gravy.
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.
- 1 heaped cup cauliflower florets, finely chopped
- 1 tablespoon chickpea flour
- 1 teaspoon all-purpose flour
- 1/2 cup potato, boiled and mashed
- 2 tablespoons paneer, mashed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1 tablespoon coriander leaves, finely chopped
- 1/4 teaspoon red chili powder
- 1/6 teaspoon salt, as per taste, for the koftas
- 3 to 4 tomatoes, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 2 to 3 green chilies, finely chopped
- 1/2 cup onions, finely chopped
- 8 to 10 cashew nuts, immersed in milk
- 1/2 cup milk
- 1 teaspoon oil, for sauteing the masala
- 1 tablespoon oil, for making the curry
- oil for deep-frying the koftas
- salt to taste, for the gravy
- 1/4 teaspoon sugar, for the gravy
- 1/2 teaspoon coriander leaves, for garnishing the curry
Step 1: Make the Koftas (Dumplings)
- Put the 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 in a mixing bowl.
- Mix well by adding just a little water to make a firm dough.
- Divide the dough into many lemon-sized balls. Refer the photo guide below for the right size.
- Deep-fry the balls in medium hot oil in batches of 4 to 5. Don't overcrowd them.
- Turn them occasionally to ensure uniform frying. Fry these balls till they become golden brown.
- Take them out and place them on an absorbent paper towel. Repeat the same process for making all the koftas. Set aside. Let them cool down.
Step 2: Make the Gravy
- Soak the cashew nuts in milk. Set aside.
- Heat oil in a pan. Throw in the chopped ginger, garlic, and green chilies. Saute for a minute.
- Add chopped onions. Saute till they become transparent. Add salt. Mix well.
- Throw in the chopped tomatoes. Increase the flame. Saute till the tomatoes change their shape. Turn off the stove.
- Transfer this mix to a mixer or blender jar. Add the soaked cashew nut mixture. Grind together to get a smooth paste. If needed, add some water for grinding.
- Heat oil in a deep-bottomed pan. Pour the mix into it. Add very little salt as you have already added salt in some of the previous steps. Add sugar. Let the mix boil for a minute.
- This is the gravy for the side dish.
Step 3: Make the Cauliflower Kofta Curry
- Add the koftas to the gravy. Keep the heat medium. Gently boil the gravy with the dumplings for 4 to 5 minutes. Check for salt. Adjust accordingly.
- Add water, if needed, to get the right consistency.
- Stir the mix once in a while. Turn off the stove.
- Transfer the curry to a serving dish.
- Garnish with finely chopped coriander leaves. Serve this yummy side dish with roti, flatbread, or chapati. Enjoy eating!
Photo GuideClick thumbnail to view full-size
Nutritional Information for Cauliflower Kofta Curry
|Serving size: 1|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 2 g||10%|
|Carbohydrates 11 g||4%|
|Sugar 3 g|
|Fiber 4 g||16%|
|Protein 24 g||48%|
|Cholesterol 12 mg||4%|
|Sodium 114 mg||5%|
|* 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.|