Now Reading
Indian Inspired Cauliflower Kofta in Tomato Curry

Indian Inspired Cauliflower Kofta in Tomato Curry

Indian Inspired Cauliflower Kofta in Tomato Curry

These soft cauliflower kofta are inspired by falafel and served in a creamy tomato curry sauce. They’re perfect for entertaining or as a humble weeknight meal.

This recipe combines Indian flavored cauliflower kofta with a creamy tomato sauce that can be part of a Indian themed meal, or stand on its own served with steamed rice.

I have been planning to make Indian style meatballs as an appetizer for quite some time now. But most of the recipes I saw online looked too doughy and tough. I wanted a recipe that made soft and tender – which led to the creation of something quite delicious.

These kofta are sort of co-inspired by Middle Eastern falafel and Indian potato based kofta, and it’s a marriage made in culinary heaven. And by the way, any soft cooked vegetables – like carrot, green beans, peas etc., can be used in this recipe. I added some mashed cauliflower and it really elevated both the flavor and the texture of the kofta.

See Also
Couscous Salad

These koftas can be baked in the oven or deep fried until golden. I used an aebleskiver (appel) pan to make the kofta, and they turned out very crispy without adding too much fat. However, a deep fried version has also graced my dinner table on several occasions – just as delicious.

I served the koftas in a creamy tomato curry sauce – inspired from the gravy served with malai kofta, perfect to soak up some surrounding rice or a piece of naan bread.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Indian Inspired Cauliflower Kofta in Tomato Curry

Indian Inspired Cauliflower Kofta in Tomato Curry


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Honest Cooking
  • Total Time: 1 hour
  • Yield: 20 kofta 1x

Description

These soft cauliflower kofta are inspired by falafel and served in a creamy tomato curry sauce. They’re perfect for entertaining or as a humble weeknight meal.


Ingredients

Units Scale

For the Cauliflower Kofta:

  • 2 cups Cauliflower (cut into small florets)
  • 1 can Chickpeas (rinsed and drained)
  • 1 Small Potato (boiled and mashed)
  • 1 Small Onion (finely chopped)
  • 1 tsp Ginger (finely grated)
  • 2 Garlic cloves (finely minced)
  • 1/4 tsp turmeric
  • 1/4 tsp Red Chili powder (adjust as per taste preference)
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 2 ~3 tbsp Chickpea flour (besan or All purpose flour)
  • To taste salt
  • 3 tbsp Cilantro (finely chopped)

For the Creamy Tomato Sauce:

  • 1 Small Onion (very finely chopped)
  • 1 cup Tomato Puree (or grind 2~3 tomatoes)
  • 1/2 tsp Ginger (finely grated)
  • 1 Garlic clove (finely minced)
  • 1/4 tsp Curry powder (adjust as per taste preference)
  • 1/8 tsp turmeric
  • 1/8 tsp Red Chili powder (adjust as per taste preference)
  • 1 ~2 tbsp heavy cream
  • To taste; salt

Instructions

Make Cauliflower Kofta:

  1. Steam or microwave the cauliflower until tender, about 3~5 minutes. Lightly mash and set aside.
  2. Heat 2tsp oil in a pan, add onion, ginger and garlic; cook till the onions are translucent, about 3~4 minutes.
  3. Next add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander and salt. Mix well and cook for 2~3 minutes. Turn off the heat and cool slightly.
  4. Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixer, chopped cilantro and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture, if it does not come together add a little more flour.
  5. Take 1 tbsp of mixture and make koftas.
  6. Koftas can be baked in a preheated 400°F oven (spray them with cooking spray) or they can be deep fried. I fried them in a aebleskiver (appel) pan for a low fat option. Take them out onto paper towel lined plate. Serve Warm covered in the creamy tomato curry.

Creamy Tomato Sauce:

  1. Heat 2tsp oil, add onion, ginger, garlic and cook for 4~5 minutes. Add the tomato puree, cover and cook for 3~4 minutes.
  2. Add curry powder, turmeric, red chili powder and cook for 3 minutes. Season with salt.
  3. Stir in heavy cream and let the sauce heat through, about 1~2 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top