I love koftas based gravies, and whenever we dine out I make it a point to order it as a side dish. As hubby is not fond of it I dont order it often, now the fact that my lil one loves it and I've a company and have been ordering it often. The one I tasted recently in Annapurna Gowrishankar was a different white based gravy(with milk, cashew paste and cream) and I totally luved it, I will surely try to recreate it and post it.
From the day I saw the cauliflower kofta curry in Raks Kitchen I wanted to try it. She has well explainatory stepwise pictures but still my queries were endless as usual. Though everything is self explained, when the chef is ur friend why not take advantage of it ;) Ha ha hope she doesnt kick me. But she patiently answered everything I asked and also suggested paneer as stuffing when I asked for cheese alternative.
Even before she posted, when she mentioned about this gravy with broccoli I was way too tempted as its my fav veggie. But then here fresh broccoli isnt easy to find and I didnt want the healthy veggie to take oil bath ;) so went ahead with cauliflower as she did.
Makes 10-12 kofta balls
- Cauliflower,grated - 1 small flower
- Potatoes - 3 medium sized
- Cornflour - 1 tblsp
- Garam masala powder -1/4 tsp
- Pepper powder - 1/4 tsp
- Baking powder - 1 pinch
- Oil - for frying
- Paneer- small cubes around 10
- Salt - as required
- Tomato puree - 3/4 cup
- Oil - 2 tsp
- Jeera- 1 tsp
- Ginger garlic paste - 1 tsp
- Garam masala Powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Salt As needed
- Coriander leaves - 2 tbsp chopped
- Milk - 1 cup
- Cream - 2 tbsp
For the koftas :
- Pressure cook potatoes until soft, peel off he skin and mash them well. Heat a pan with oil, add cauliflower and saute it well for 3 mins until raw smell leaves. Close with a lid for 5 mins, stirring in between.
- In a mixing bowl, add mashed potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking powder and mix well.
- Make small balls , flatten them then keep paneer cubes inside and then close it as shown in the below pic. I didnt deep fry them instead toasted them in kuzhipaniyaram pan till golden brown.
This is a sure a bit lengthy process, the moment you feel tired after all the lengthy cooking ur koftas bring a smile to ur face....Yes they are truely yummy and just melt in the mouth.
You can deep fry them too, then drain it in a tissue for the excess oil to be absorbed. Ur koftas are ready now, keep it aside.
For the gravy:
- Heat a pan with oil, add jeera allow it to splutter, add ginger garlic paste fry for 2mins.
- Then add tomato puree, allow it cook till raw smell of tomatoes leave.Add 1/4 cup water and allow it to boil.
- At this stage add garam masala,red chilli,coriander powders along with salt and leave it until the gravy is thick.
- Again,add little water, add coriander leaves and simmer for another 4-5 mins.
- Add milk and cream and mix well,in low flame. When it is about to boil add the koftas and garnish with coriander leaves, switch off. Serve hot with phulkas / naans.
- The koftas are very soft so take care not to break them while deep frying or toasting in kuzhipaniyaram pan.
- Do not keep in stove for more time(more than 5mins) after milk is added, there is chance for milk to curdle. At the final stage before milk is added make sure ur gravy is thick.
- You can add in cheese as stuffing mentioned in the orginal recipe too.
Labels: Gobi Recipes, Gravies for Rotis, Paneer Dishes, potato recipes