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

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