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Cauliflower Kofta Curry

 INGREDIENTS:

  1. Cauliflower 1 medium, cut into florets
  2. Water for blanching
  3. Turmeric Powder 1/2 tsp
  4. Red Chili Powder 1 tsp
  5. Coriander Powder 1 tsp
  6. Green Chilis 1-2 finely chopped
  7. Ginger, grated 1 tbsp
  8. Salt to taste
  9. Gram flour 3-4 tbsp
  10. Oil for deep frying
For Gravy:

  1. Oil 2 tbsp
  2. Cumin Seeds 1 tsp
  3. Bay Leaves 1
  4. Ginger Paste 1 tsp
  5. Tomatoes 2 medium, finely chopped
  6. Turmeric Powder 1/2 tsp
  7. Red Chili Powder 1 tsp
  8. Coriander Powder 1 tsp
  9. Garam Masala 1/2 tsp
  10. Cashew paste 1 tbsp
  11. Salt to taste
  12. Sugar 1/2 tsp
  13. Coriander Leaves for garnish

METHOD:

Serving Size: 3-4

Blanch the cauliflower florets in salted water for 3-4 minutes until just tender. Drain and let it cool completely.

Grate the florets finely. Squeeze out the excess moisture using a clean cloth.

In a bowl, combine the grated cauliflower, turmeric powder, red chili powder, coriander powder, green chilis, grated ginger, gram flour, and salt. Mix until a soft, bindable mixture forms.

Shape the koftas into small balls and fry them on medium heat until golden and crispy. Remove and set aside.

Heat oil in a pan and add the cumin seeds and bay leaf. Let the seeds crackle.

Add ginger paste and saute briefly. Add the tomatoes and cook until the oil separates.

Add the dry spice powders and salt. Add water to adjust the consistency. Add garam masala and cashew paste. Simmer for 8-10 minutes.

Gently add the fried koftas and simmer for 2-3 minutes only. Garnish with coriander leaves and serve hot with steamed rice or paratha.








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