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Gobhi Malai Kofta is an Indian Curry made from Cauliflower, Paneer, Mashed Potatoes, and some home spices.

Making Kofta Curry has always been a time consuming task, but a rorty one. You will enjoy the process and this kofta curry is very tempting, creamy, delicious. This curry is perfect for Authentic food cravings. Whenever, I have small family get-together in our home I prefer to make this Gobhi Kofta curry. Well, Malai kofta, Nargisi Kofta are also in my list to make in Small House Parties.

These Koftas are crispy, yet soft dipped in luscious, creamy gravy.

I always wondered, why this Kofta Curry is not present in menus of Indian Restaurant. Who can’t like this curry?

What is Gobhi Kofta Curry?

Gobhi Koftas are veggie balls made with Cauliflower florets, Potato, and Paneer.

The gravy is a completely North Indian gravy style. The luscious and creamy texture of this gravy made it even more tempting.

The Koftas are dunked into Onion and Tomato based gravy with heavy cream. The gravy needs your patience to get cooked excellently.

The Kasuri Methi added to the gravy in the end, added a superb flavor to the Gravy.

You can add Cashew Nuts and Raisins too, in the Koftas to give them royal essence.

Serving Suggestions

You can serve all kinds of bread and rice with the Gobhi Malai Koftas. But I personally, like this gravy with Missi Roti and Jeera Rice.

If you are preparing this curry for some party, you can add fruit raita, pineapple-raita, or cucumber raita along with Dal Makhani or Dal Tadka, Jeera Rice, or Turmeric Pulao, Bread like Nan, Missi Roti. The Combination of these will be a perfect menu for your party. Don’t forget to end your party with some Indian desserts.

Varieties of options of Desserts like Mango Phirni , Lauki ka Halwa are on my page too. You can choose any one of them. 🙂

Step by Step Recipe

Making Koftas

Grate 20-25 Cauliflower florets and them in a large bowl.

Now add mashed potato and grated paneer in the same bowl. Mix well.

Add cornflour, chat masala, black pepper powder, red chili powder, cumin powder, salt, in the bowl. And Mix well. Make sure, all the moisture retained away by the cornflour. Add a little more flour, if needed.

Make the balls of the mixture. Freeze the balls for 20 minutes.

Take out the kofta balls from the refrigerator and let it come to normal temperature. Heat oil for deep frying the koftas in a Pan.

Fry all the koftas on medium heat, till golden brown. Turn the koftas to another side, so that the koftas fry uniformly.

Once the balls are golden brown, take the Kofta Balls out of the oil and keep them aside. And Proceed to make Gravy.

Making Gravy

Use the same oil, used for making Kofta Balls. Take out the Oil, if excess.

Add cumin seeds, bay leaf. Let the seeds splutter. And add chopped ginger-garlic, chopped green chilies.

Saute for a minute and add chopped Onions. Let it fry, till translucent.

When the Onions become translucent, add chopped tomatoes. Cover the Pan and, let the tomatoes cook for 5 minutes.

Add all the masalas .i.e turmeric powder, Red Chilly Powder, Kasuri Methi, Coriander Powder, Cumin Powder, Dalchini Powder. Mix well. And add 2 tablespoons of water, cover the lid of Pan, and let the masalas cook for 5 minutes.

Now, add a cup of cream and stir the masala well while pouring cream. It will prevent the coagulation of the cream in the masala.

When the Masala is cooked, add garam masala, chopped coriander leaves. Add water and let the gravy simmer for around 2 minutes.

Add Kofta Balls now, and turn off the flame. Kofta Ball will soak the gravy in 2-3 minutes and will make the gravy thicker, creamer. Serve this Gobhi Malai Kofta in a bowl and garnish with cream and coriander leaves.

Serve hot with steamed rice, or any kind of Indian bread.

Print Recipe
5 from 1 vote

Gobhi Malai Kofta

Gobhi Malai Kofta is a creamy, delicious, tempting recipe. This is a must to have recipe for your House Parties. Gobhi Malai Koftas is made from Cauliflower, Potato, Paneer and is a perfect blend of homemade spices.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian
Keyword: cauliflower kofta, Cauliflower recipes, Gobhi Malai Kofta, Kofta, Kofta Curry, Kofta Recipe, Malai Kofta
Servings: 6 people
Author: Pooja Mahto

Equipment

  • Karahi/Deep base Pan

Ingredients

FOR KOFTA BALLS,

  • 20-25 Cauliflower florets
  • 2 Boiled Potato; Mashed
  • 100 gm Paneer, Crumbled
  • 1 tsp Cumin powder
  • 1 tsp Ginger-Garlic Paste
  • 2 Green Chilies, chopped
  • 1 tsp Black pepper powder
  • 1 tsp Chat Masala
  • 1/2 tsp Red chilly powder
  • 2 tbsp Corn flour
  • as per taste Salt
  • for deep frying Oil

FOR GRAVY

  • 1 tbsp Mustard Oil
  • 1 tsp Cumin Seeds
  • 2-3 Bayleaves
  • 1 inch Ginger
  • 6-7 Garlic cloves
  • 2-3 Green Chilies,Chopped
  • 2 Onions, Medium Sized; Chopped
  • 4 Tomatoes, Chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1.5 tsp Kasuri Methi
  • 1 tsp Amchur Powder
  • 1 tsp Kashmiri Red Chilly Powder
  • 1/2 tsp Garam masala
  • 50 gm Coriander leaves, chopped

Instructions

MAKING KOFTAS

  • Grate 20-25 Cauliflower florets and them in a large bowl.
  • Now add mashed potato and grated paneer in the same bowl. Mix well.
  • Add cornflour, chat masala, black pepper powder, red chili powder, cumin powder, salt, in the bowl. And Mix well. Make sure, all the moisture retained away by the cornflour. Add a little more flour, if needed.
  • Make the balls of the mixture. Freeze the balls for 20 minutes.
  • Take out the kofta balls from the refrigerator and let it come to normal temperature. Heat oil for deep frying the koftas in a Pan.
  • Fry all the koftas on medium heat, till golden brown. Turn the koftas to another side, so that the koftas fry uniformly.
  • Once the balls are golden brown, take the Kofta Balls out of the oil and keep them aside. And Proceed to make Gravy.

MAKING GRAVY

  • Use the same oil, used for making Kofta Balls. Take out the Oil, if excess.
  • Add cumin seeds, bay leaf. Let the seeds splutter. And add chopped ginger-garlic, chopped green chilies.
  • Saute for a minute and add chopped Onions. Let it fry, till translucent.
  • When the Onions become translucent, add chopped tomatoes. Cover the Pan and, let the tomatoes cook for 5 minutes.
  • Add all the masalas .i.e turmeric powder, Red Chilly Powder, Kasuri Methi, Coriander Powder, Cumin Powder, Dalchini Powder. Mix well. And add 2 tablespoons of water, cover the lid of Pan, and let the masalas cook for 5 minutes.
  • Now, add a cup of cream and stir the masala well while pouring cream. It will prevent the coagulation of the cream in the masala.
  • When the Masala is cooked, add garam masala, chopped coriander leaves. Add water and let the gravy simmer for 2 minutes.
  • Add Kofta Balls now, and turn off the flame. Kofta Ball will soak the gravy in 2-3 minutes and will make the gravy thicker, creamer. Serve this Gobhi Malai Kofta in a bowl and garnish with cream and coriander leaves.
  • Serve hot with steamed rice, or any kind of Imdian bread.

Notes

As Kofta Balls are soft. So, dip the balls into the gravy 10 minutes before serving. This will prevent kofta balls from breaking.
You can add cashews and raisins in kofta balls to give them royal essence.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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