Paneer Cauliflower Kofta

5 Year Blogoversary!

Thank you everyone for your continued love and support, I just completed 5 years of blogging. My website has reached milestone of 10,500+ followers, 362k+ views, 219k+ visitors from 186 countries.Thank you everyone for bottom of my heart ๐Ÿ™๐Ÿ™

To celebrate this milestone, I brought to you delicious paneer kofta curry.

One more non-fried recipe from my kitchen. Kofta’s are mostly deep fried but if you have seen my recipes, I tried to avoid frying part. That’s where I put appam pan similar to Danish Aebleskiver pan or Japanese Takoyaki pan to use. It is an absolute valuable member of my kitchen and it’s the best investment. You may have seen my below recipes which I have prepared using appam pan.

Non Fried Peas Potato Patties
Non-Fried Potato Stuff Chili Pakoda (Fritter)
Vegetable Stir Fry with Manchurian Balls
Vada Pav
Lauki/Dhudhi Kofta
Dahi Vada/Bhalla
Crispy Garlic Baby Potatoes
No Fry Medu Vada
Spinach Bean Croquette

About this recipe, I was thinking of making malai kofta for long time but it was never right time. So recently I came across kofta recipe and it reminded me of malai kofta. Since I had cauliflower in my freeze, I decided to add it to the kofta instead of just using potato and paneer. I also stuffed cashew and raisins in the middle of kofta.ย  It added wonderful taste and the kofta curry was super delicious! This recipe is gluten free. It serves 3 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a two pager copy of the recipe.

Preparation time: 20 minutes

Cooking Time: 30 minutes

Ingredients:

Kofta:
200gm paneer (Indian cottage cheese) grated
3-4 big cauliflower floret grated
1 large or 2 small potato boiled, skinned and mashed
2 tbsp coriander/cilantro chopped
1 green chili finely chopped
2 tbsp besan
Salt to taste
1/2 cup mix of broken cashew and dry raisins/kishmish
Oil for cooking

Gravy/Sauce:
3-4 medium onion each cut in 4 pieces
3 tomato put + cut on top
4 cloves of garlic
Small piece of ginger
10-15 cashew
2-3 cardamom pods remove seeds
Salt to taste
1 tbsp sugar
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Oil/ghee for cooking
Chopped coriander and cashew for garnishing

Procedure

1. First prepare kofta. Mix all kofta ingredients (except cashew, raisins and oil) in a wide bowl. Mixture should bind, if not, then add more besan. Oil your palm first then make small ball, you can check the ball if it fits in appam pan cavity (hole). Make a well with one ball on your palm, add 2-3 pieces of broken cashew and raisins in the middle and cover it. Circle the bowl with your hands so the surface will be smooth. Prepare all the balls and keep on the side.do not keep this mixture for longer time as it will be slightly soft.

2. Heat appam pan. Grease each hole with 2-3 drops of oil. When pan is hot, turn down the heat to medium. Drop one ball in each cavity/hole. You can add 1-2 drops of oil once while you are flipping the balls in pan. Cook from all sides until it’s brown. Remove from the pan when done. You can instead deep fry these in hot oil.

3. While you are preparing kofta, you can start blanching onion, garlic and tomato. Heat a wide pan with 2 glass of water. Add onion and garlic, and let it cook in water for 2-3 minutes. Then add tomato and cook for 1-2 minutes. Turn off the heat. Carefully remove onion and garlic using spatula and put in mixer jar. Carefully remove tomato and when it slightly cools down, remove skin and add it to same mixer jar. Also add ginger, cashew, cardamom seeds, salt and sugar and blend everything to a smooth puree.

4. Heat a 1-2 tbsp oil (ghee for more flavour) in pan. When oil is hot, turn down heat and add red chili powder and immediately add tomato onion puree. You can add 1/3 cup of water. Then add coriander, cumin and turmeric powder and also garam masala. Cook on low to medium heat for 5-7 minutes and let sauce simmer for sometime. Adjust salt and sugar at this point. When this sauce is ready, turn off the heat.

5. When you are ready to serve, heat sauce one more time. Pour sauce in a flat bottom serving bowl. Arrange kofta on top of sauce and garnish with chopped cilantro/coriander and few cashew pieces. You can also garnish with fresh cream. Serve with roti/paratha/naan of your choice. It goes well with pulao or jeera rice too.


I am sure, once you try this healthy recipe you won’t miss fried kofta anymore. Elaichi (cardamom) adds such a wonderful flavour to the dish! Cashews and raisins in the middle of kofta adds nice bite and sweetness. You can adjust sweetness to sauce as per your taste but it tastes better when slightly sweet. We absolutely enjoyed this dish!! If you don’t have cauliflower, you can skip it. Since I was making it for only 2 people, I had some leftover kofta mixture and I used it to make tikki and stuff paratha. This is vegan, gluten free sabji. Hope you will try it!

Also let me know if you have any questions regarding the dish.

Thank you for visiting my blog. Until next time!

Check out my Facebook page and like the page to receive the latest recipes in your news feed! You can also follow me on Twitter, Pinterest and Instagram.

Facebook Bhavna’s Food Journey

Twitter @BhavnasFoodJrny

Pinterest Bhavna’s Food Journey

Instagram Bhavna’s Food Journey

Paneer Cauliflower Kofta

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:
Kofta:
200gm paneer (Indian cottage cheese) grated
3-4 big floret grated
1 large or 2 small potato boiled, skinned and mashed
2 tbsp coriander/cilantro chopped
1 green chili finely chopped
2 tbsp besan
Salt to taste
1/2 cup mix of broken cashew and dry raisins/kishmish
Oil for cooking
Gravy/Sauce:
3-4 medium onion each cut in 4 pieces
3 tomato put + cut on top
4 cloves of garlic
Small piece of ginger
10-15 cashew
2-3 cardamom pods remove seeds
Salt to taste
1 tbsp sugar
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Oil/ghee for cooking
Chopped coriander and cashew for garnishing

Procedure
1. First prepare kofta. Mix all kofta ingredients (except cashew, raisins and oil) in a wide bowl. Mixture should bind, if not, then add more besan. Oil your palm first then make small ball, you can check the ball if it fits in appam pan cavity (hole). Make a well with one ball on your palm, add 2-3 pieces of broken cashew and raisins in the middle and cover it. Circle the bowl with your hands so the surface will be smooth. Prepare all the balls and keep on the side.do not keep this mixture for longer time as it will be slightly soft.
2. Heat appam pan. Grease each hole with 2-3 drops of oil. When pan is hot, turn down the heat to medium. Drop one ball in each cavity/hole. You can add 1-2 drops of oil once while you are flipping the balls in pan. Cook from all sides until it’s brown. Remove from the pan when done. You can instead deep fry these in hot oil.
3. While you are preparing kofta, you can start blanching onion, garlic and tomato. Heat a wide pan with 2 glass of water. Add onion and garlic, and let it cook in water for 2-3 minutes. Then add tomato and cook for 1-2 minutes. Turn off the heat. Carefully remove onion and garlic using spatula and put in mixer jar. Carefully remove tomato and when it slightly cool down, remove skin and add it to same mixer jar. Also add ginger, cashew, cardamom seeds, salt and sugar and blend everything to a smooth puree.
4. Heat a 1-2 tbsp oil (ghee for more flavour) in pan. When oil is hot, turn down heat and add red chili powder and immediately add tomato onion puree. You can add 1/3 cup of water. Then add coriander, cumin and turmeric powder and also garam masala. Cook on low to medium heat for 5-7 minutes and let sauce simmer for sometime. Adjust salt and sugar at this point. When this sauce is ready, turn off the heat.
5. When you are ready to serve, heat sauce one more time. Pour sauce in a flat bottom serving bowl. Arrange kofta on top of sauce and garnish with chopped cilantro/coriander and few cashew pieces. You can also garnish with fresh cream. Serve with roti/paratha/naan of your choice. It goes well with pulao or jeera rice too.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

3 thoughts

  1. This looks real yum and healthy as its not fried. I don’t have a appam pan. What is my alternative to appam pan? Please suggest. Thank you!!

    Liked by 1 person

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s