Paneer stuffed cauliflower kofta curry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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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

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