| Recipe Name: Cauliflower Kofta Curry |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Cauliflower |
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150 g (edible portion) |
| Besan |
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4 tsp |
| Green chilli |
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1/2 (chopped) |
| Salt |
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1/2 tsp |
| Red chilli powder |
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1/8 tsp |
| Garam masala |
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a pinch |
| Fat |
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for frying |
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| For gravy: |
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| Onion |
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50 g |
| Ginger |
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5 g |
| Garlic |
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4 cloves |
| Tomato |
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50 g |
| Salt |
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1 tsp |
| Red chilly powder |
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1/4 tsp |
| Turmeric powder |
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1/4 tsp |
| Garam masala |
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1/4 tsp |
| Coriander leaves |
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few |
| Fat |
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2 tbsp |
| Curd |
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2 tbsp |
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Method: |
- Grind onion, ginger and garlic to a fine paste.
- Blanch the tomatoes and reduce to a puree.
- Beat the curds.
- Heat fat ion a pan and fry the onion, ginger and garlic paste to golden brown, till the fat separates out.
- Add salt, red chilli powder, haldi, tomatoes and curds and fry with the help of little water till the masala is done and fat separates out.
- Add sufficient water and cook covered for a few minutes till gravy is done.
- Wash and grate the cauliflower.
- Add salt, masalas, green chilli and besan and mix well.
- Make walnut size balls and deep fry in hot fat till golden brown.
- Add fried koftas to boling gravy and cook on slow fire for 5-10 minutes.
- Serve hot sprinkled with garam masala and coriander leaves.
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Tags:
Cauliflower Kofta Curry,
add , fat , chilli , 1/4 , fry , minutes , cook , hot , curds , tomatoes , ginger , onion , garlic , paste , gravy , water , masala , brown , 1/2 , separates |
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