Cauliflower Paneer Kofta Curry Recipe
A Delightful North Indian Vegetarian Dish
Cauliflower Paneer Kofta Curry is a hearty and flavorful North Indian dish that is perfect for dinner, especially when you’re craving a comforting, yet indulgent vegetarian meal. The golden, crispy koftas made from a blend of grated cauliflower, paneer (cottage cheese), and potatoes are gently simmered in a rich and creamy curry made with aromatic spices. This dish pairs wonderfully with phulkas, dal tadka, or chana dal pulao, making it a complete and satisfying meal.
Ingredients
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1 medium-sized |
| Paneer (Homemade Cottage Cheese) | 1/2 cup, grated |
| Potatoes (Aloo) | 4, cooked and mashed |
| Corn flour | 3 tablespoons |
| Red Chilli powder | 1 tablespoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Cumin powder (Jeera) – roasted | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Onions (finely chopped) | 2 |
| Tomatoes (pureed) | 4 |
| Ajwain (Carom seeds) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 1/2 tablespoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Garam masala powder | 1 teaspoon |
| Butter (or oil) | 1 tablespoon |
| Fresh cream | 1 tablespoon (reserve 2 teaspoons for garnish) |
| Water | As required |
| Salt | To taste |
| Coriander (Dhania) leaves | For garnish |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 3
Cuisine: North Indian
Course: Dinner
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Koftas
-
Boil the Cauliflower
Begin by placing a large pot on the stove. Add about 1 liter of water and bring it to a boil. Once boiling, add 1 teaspoon of salt to the water and then turn off the heat. -
Blanch the Cauliflower
Remove the stem and leaves from the cauliflower, then immerse the cauliflower in the just-boiled water. Let it sit for 3 to 4 minutes, allowing it to soften slightly. After this time, take the cauliflower out of the water and place it on a kitchen towel to dry thoroughly. -
Grate and Dry the Cauliflower
Grate the cauliflower finely. After about 10 minutes, the cauliflower will release some moisture. Squeeze out this excess water and discard it. -
Roast the Grated Cauliflower
Heat a pan on low flame and dry roast the grated cauliflower for 5-6 minutes, stirring occasionally. Ensure that it is completely dry, but avoid browning the cauliflower. Once dry, remove from the pan and allow it to cool to room temperature. -
Make the Kofta Dough
In a large mixing bowl, combine the grated cauliflower with grated paneer, mashed potatoes, corn flour, red chilli powder, coriander powder, cumin powder, garam masala powder, and salt. Knead the mixture well until it is smooth and fully combined. -
Shape the Koftas
Take small portions of the mixture and roll them into balls, about the size of a lemon. Arrange the koftas on a plate and set them aside.
Step 2: Fry the Koftas
-
Heat Oil
In a deep frying pan, heat enough oil to submerge the koftas. Once the oil is hot, gently slide the koftas into the oil and fry them until they are evenly golden brown on all sides. -
Alternative Cooking Method
For a healthier, oil-free version, you can bake the koftas in a preheated oven at 180°C (350°F) for 20-25 minutes, or use a kuzhi-paniyaram pan to pan-fry them with minimal oil. -
Drain Excess Oil
Once the koftas are golden and crispy, transfer them to a plate lined with kitchen paper to drain any excess oil.
Step 3: Prepare the Curry
-
Sauté the Spices
In a large pan, heat butter or oil. Add the ajwain (carom seeds) and let them sizzle for a few seconds. Next, add the finely chopped onions and sauté until they turn translucent. -
Cook the Tomato Puree
Add the pureed tomatoes to the pan and cook them until the mixture thickens and the oil begins to separate from the masala. -
Add the Spices
To the cooked tomato mixture, add Kashmiri red chilli powder, coriander powder, garam masala powder, and salt. Stir well and cook for another 2 minutes, allowing the spices to bloom in the oil. -
Simmer the Curry
Add water as needed to achieve the desired consistency of the curry. Bring the curry to a gentle boil, then reduce the heat to a simmer. -
Add the Cream
Stir in 1 tablespoon of fresh cream and let the curry simmer on low heat for 2-3 minutes, allowing the flavors to meld together. -
Add the Koftas
Gently place the fried koftas into the curry. Simmer for another 3-4 minutes, allowing the koftas to soak up the flavors of the curry.
Step 4: Garnish and Serve
-
Garnish the Curry
Turn off the heat and garnish the curry with the reserved cream and fresh coriander leaves. -
Serve
Serve the Cauliflower Paneer Kofta Curry hot with freshly made phulkas, dal tadka, chana dal pulao, and a side of urad dal raita for a comforting and wholesome meal.
Tips for a Perfect Cauliflower Paneer Kofta Curry
- Kofta Texture: Make sure the kofta mixture is well combined. If the dough feels too soft, add a little more corn flour to bind it.
- Roasting the Cauliflower: Roasting the grated cauliflower ensures that excess moisture is removed, preventing soggy koftas.
- Oil-Free Option: If you prefer to avoid frying, you can bake the koftas or pan-fry them with minimal oil for a lighter version of this dish.
- Creamy Curry: For a richer and creamier curry, you can increase the amount of cream, but the dish is perfectly delicious with a moderate amount.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 12g |
| Carbohydrates | 32g |
| Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 7g |
| Sodium | 800mg |
Conclusion
Cauliflower Paneer Kofta Curry is a delightful, protein-packed vegetarian dish that can be enjoyed by everyone, whether you’re a seasoned cook or a beginner in the kitchen. With the combination of soft, golden koftas and a rich, aromatic curry, this recipe brings together the best of North Indian flavors in every bite. Try this comforting dish with your favorite sides for an unforgettable meal!
