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Paneer stuffed cauliflower kofta curry Recipe

Paneer stuffed cauliflower kofta curry is a popular Indian Curries
Author :
 
On :
Tuesday, 20 June, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 - small flower Cauliflower grated
  • 3 - medium sized Potatoes
  • 1 tbsp - Corn flour
  • 1/4 tsp - Garam Masala powder
  • 1/4 tsp - Pepper powder
  • 1 pinch - Baking powder
  • Oil - for frying
  • 200 g - Paneer cubed
  • Salt - as required
  • For Gravy:
  • 3/4 cup - Tomato puree
  • 2 tsp - Oil
  • 1 tsp - Jeera
  • 1 tsp - Ginger Garlic paste
  • 1/4 tsp - Garam Masala
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Coriander powder
  • Salt As needed
  • 2 tbsp - chopped Coriander leaves
  • 1 cup - Milk
  • 2 tbsp - Cream
  • How to Make Paneer stuffed cauliflower kofta curry:

    1. For the koftas:
    2. Pressure cook potatoes until soft; peel off the 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.
    3. In a mixing bowl, add mashed potatoes, cooked cauliflower, corn flour, pepper, salt, garam masala, baking powder and mix well.
    4. Make small balls , flatten them then keep paneer cubes inside and then close it.
    5. Toast them in kuzhipaniyaram pan till golden brown.
    6. For the gravy:
    7. Heat a pan with oil, add jeera and allow it to splutter.
    8. Add ginger garlic paste and fry for 2 mins.
    9. Then add tomato puree. Cook till tomatoes soften.
    10. Add 1/4 cup water and allow it to boil.
    11. At this stage, add garam masala, red chilli, coriander powder along with salt and stir until the gravy is thick.
    12. Again, add a little water and coriander leaves. Simmer for another 4-5 mins.
    13. Add milk and cream and mix well on low flame.
    14. When it is about to boil add the koftas and garnish with coriander leaves, switch off.
    15. Serve hot with phulkas / naans.
    16. Recipe courtesy: Sharmi's Passions




     

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