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cauliflower kofta curry
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5 from 6 votes

Cheesy cauliflower kofta curry recipe

Learn how to make cauliflower kofta curry, with step by step pictures. No onion no garlic recipe, still turns out delicious and rich. These cheesy koftas, just melts in your mouth.
Prep Time15 mins
Cook Time26 mins
Course: Side Dish
Cuisine: Indian
Servings: 3 people

Ingredients

For kofta

  • 1.5 cups Cauliflower grated
  • 3 Potatoes boiled & Mashed
  • 1.5 tablespoon Corn flour White, corn starch
  • ¼ teaspoon Garam masala
  • ¼ teaspoon Chat masala
  • ¼ teaspoon Pepper powder
  • 1 pinch Baking soda Optional
  • Salt as needed ¾ tsp
  • Oil for deep frying
  • 1 Cheese stick Cut into 8, or use cheese cubes cut into half

Ingredients For Gravy

  • 1 cup Tomato puree
  • 1 tablespoon Oil or butter
  • 1 teaspoon Cumin seed
  • 2 teaspoon Ginger chopped
  • ½ teaspoon Garam masala Powder
  • ½ teaspoon Red chilli powder
  • 1.5 teaspoon Coriander powder
  • Salt as needed
  • 4 tablespoon Coriander leaves chopped
  • 1 cup Milk
  • ¼ cup Cream cooking cream

Instructions

Prepare kofta

  • Wash and pressure cook the potatoes firstly by adding a cup of water and lots of salt in a small pressure cooker for 2-3 whistles in medium flame.
  • Once done, peel the skin off and mash them well. Make sure there's no excess water retained, otherwise kofta will dissolve in oil.
  • Heat a pan with a teaspoon of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
  • Mix mashed potatoes, cooked cauliflower, corn flour, pepper, salt, garam masala powder and baking soda.
  • Make small koftas, by keeping the cheese cubes inside as shown in the picture.

Shallow fry

  • Add few drops of oil in paniyaram pan and cook koftas turning occasionally to cook evenly in all sides.
  • Do it in medium flame or low flame to ensure it is cooked inside.
  • Once golden in all sides, take out and set aside.

Deep frying

  • Heat enough oil in a kadai. Deep fry in medium flame till golden brown and keep aside.

For gravy

  • For gravy, heat a pan with oil and splutter cumin seeds, add the chopped ginger. Add the tomato puree.
  • After that, add garam masala, red chilli powder, coriander powder along with salt and fry well until all the oil oozes out.
  • Again, add little water to make it to a thick gravy and add the coriander leaves. Simmer for another 4-5 minutes.
  • Add milk and cream little by little while you mix well, in low flame. Do not let the gravy boil in high flame at any point of time.
  • Add the koftas lastly, switch off the stove.

Notes

  • Potatoes should not be overcooked. Otherwise, the koftas turn too soft if the mashed potatoes retain water because of over cooking. It will dissolve in oil. 
  • You can replace corn flour with 2 bread slices. Grind in a dry mixer to make it crumb and then add. You can add bread to thicken your kofta is too sticky and loose.