Kofta is kind of like the Indian meatball – minus the meat and traditionally made from paneer, potato, spices and herbs and stuffed with cashews and/or raisins. I make the comparison because growing up vegetarian in a predominantly Italian neighborhood, I remember being surrounded by meatball subs in the cafeteria on numerous occasions. If I could serve vegetarian kids a variation today, it would have to be the kofta sub.
Many North Indian restaurants serve malai kofta, which is a rich creamy tomato curry with kofta balls in it. I learned a healthier (but still delicious!) variation on the recipe from my grandmother and Great Aunt last time I was in Delhi that is made from cauliflower. This was my first attempt at making this curry on my own, and I realized that what’s great about making kofta is that you really can make them out of anything you want, as long as you are able to bind the ingredients together into a ball.
I made these koftas out of cauliflower, carrot, potato, paneer and mixed in some ginger, cumin seed, garam masala and cilantro. For variations, you could make these balls with vegetables like cabbage, peas, broccoli, peppers, squash, pumpkin and I think toasted fennel seed would be a nice spice to add to the mix. Some flour is important though to include as a binder in all of these variations. You can also serve the fried kofta balls without the gravy as an appetizer with chutney. 
Cauliflower Kofta in Tomato Gravy
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
Cauliflower Kofta in Tomato Gravy is a delightful vegetarian dish featuring spiced cauliflower balls simmered in a rich tomato sauce.
Ingredients
- 1 cup (240 ml) cauliflower, grated
- 1/2 cup (120 ml) fresh paneer, mashed
- 1/2 cup (120 ml) potato, boiled and mashed
- 1/4 cup (60 ml) carrot, grated
- 1/2 tsp cumin seed
- 1/4 tsp garam masala
- 1 tbsp ginger, finely grated
- 2 tbsp cilantro, chopped
- 1/4 cup (60 ml) all-purpose flour
- Oil for frying
- 1 cup (240 ml) tomato puree
- 1/2 cup (120 ml) onion, finely chopped
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 1/4 cup (60 ml) cream or yogurt (optional)
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine grated cauliflower, mashed paneer, boiled and mashed potato, grated carrot, cumin seed, garam masala, grated ginger, and chopped cilantro.
- Gradually mix in the flour, 1 tbsp at a time, until the mixture binds well and can be shaped into golf-sized balls.
- Heat oil in a deep frying pan over medium heat. Fry the kofta balls until they are golden brown on all sides. Remove and drain on paper towels.
- For the gravy, heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Add minced garlic and ginger, and cook for another 2 minutes until fragrant.
- Stir in tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for 10-15 minutes until the oil separates from the tomato mixture.
- Optional: Stir in cream or yogurt for a richer gravy.
- Add the fried kofta balls to the gravy and simmer for 5 minutes to allow the flavors to meld.
- Garnish with fresh cilantro and serve hot.
Notes
- You can substitute paneer with tofu for a vegan version.
- The kofta balls can be made with different vegetables like cabbage or peas.
- Serve the kofta balls as an appetizer with chutney if you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
- Cholesterol: 15
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Frequently Asked Questions
What is a kofta, and why is flour important for this recipe?
A kofta is the Indian equivalent of a meatball, but made here from cauliflower, carrot, potato, and paneer. The article emphasizes that “some flour is important to include as a binder in all variations” — without the ¼ cup of all-purpose flour, the mixture won’t hold together when shaped into golf-sized balls and fried.
Can I substitute tofu for paneer?
Yes — the notes say “you can substitute paneer with tofu for a vegan version.” The ½ cup of fresh mashed paneer holds the kofta together alongside the potato, so use firm tofu mashed to a similar consistency.
Can the kofta balls be served without the gravy?
Absolutely — both the article and the notes mention serving the fried kofta balls as an appetizer with chutney, without the tomato gravy. The article specifically says “you can serve the fried kofta balls without the gravy as an appetizer with chutney.”
How do I know when the tomato gravy is properly cooked?
Step 7 instructs you to cook the tomato puree with coriander, turmeric, chili, and salt for 10–15 minutes “until the oil separates from the tomato mixture.” Oil separation is the classic indicator that the spices have cooked through and the raw tomato taste is gone.
Is there anyone offering to make this for me? LOL, Recipe seems soo orgasmic