This post is all about my experiments with different types of koftas. I love how you can make a gorgeous kofta curry from the most humble ingredients.
The idea I had this time was to create a kofta which looks unique and tastes delicious.
So, this morning I developed a Cauliflower Kofta Curry that is stuffed with apricots and served on a bed of tomato-cream sauce.
It was an easy, delicious, and gorgeous dish. My family loved it and devoured it with some phulka and salad.
What is Kofta?
The term kofta is mostly referred to as Indian meatballs. They are round or oblong in shape and mostly grilled or fried.
Indian koftas are shaped like meatballs, but they are made of vegetables, grains, or pulses. One of the most famous koftas are Malai Kofta. These vegetarian kofta balls are quite popular worldwide.
Why Cauliflower Kofta?
I wanted to make something unique that tastes delicious and is easy to make. The ideal combination would include the use of potatoes, but I did not go for it. I wanted to make something different, and that would not serve the purpose.
Another reason is that these days we are not doing grocery shopping frequently and we are buying vegetables that have a large shelf life. As a result, we have a large stock of cauliflower at home. Secondly, 3 months ago, I bought a big bag of apricots from Costco and nobody has even touched it. Hence, apricot stuffing.
What type of gravy is used in Kofta Curry?
Mostly, kofta is served in a tomato-cream based gravy, but there are exceptions when we use spicy Indian gravies for lentils and vegetables.
I used a silky tomato-cream gravy for my Cauliflower-Apricot Kofta. This gravy is smooth and silky in texture and has a slightly sweetened taste.
Tips for Making a Delicate Kofta-
I prefer using homemade paneer, but it is important to make sure it doesn’t have water in it. If you are using store-bought paneer, use only after grating it.
Don’t use too much cornstarch- it will make your kofta balls hard.
After making the kofta balls, keep them in the fridge for 30 minutes as this will help you in frying.
Always use a low flame for frying the kofta balls.
Don’t over crowd the Wok /Kadhai.
Instructions for Air Fried Kofta Balls,
Brush all the Kofta balls with little oil,and air fry at 370 F for 7-8 minutes.Turn it over once.Time can vary according to size of your Kofta Balls and your Air Fryer strength. Keep an eye on them.
Cauliflower Apricot Kofta Curry
- For Cauliflower Apricot Kofta Balls
- 1 Cup Grated Cauliflower
- 1/2 Cup Fresh home made Paneer/Grated if using store bought.
- 2.5 Tbsp Corn Flour
- 1/2 Tsp Salt
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Amchoor Powder
- 1 Tsp Grated Ginger
- For making the Tomato Cream Gravy.
- 4 Medium Ripe Tomatoes
- 1 Medium Red Onion
- 4 Tbsp Butter(you can reduce the quantity if you don’t want to add this much butter)
- 1.5 Tbsp Ginger Garlic Paste
- 1 Tbsp Kasuri Methi
- 1 Tbsp Brown Sugar /Honey
- 3 Tbsp Cream(Optional)
- 1 Tbsp Cashew paste . Soak 6-8 cashew Nuts inwarm water for 30 minutes and make a paste out of it.
- 1 Tbsp Kashmiri Red Chilli Powder
- 3 Tbsp Store bought canned tomato puree.(optional)it gives a nice rich colour.
- 1/4 Tsp Fenugreek Seeds
- 4 Green Cardamom
- 1 Star Anise
- 2 Black Cardamom
- 1/2 Inch Stick of Cinnamon.
- Making of Apricot Stuffing
- 7-8 Big Size Dry Apricots ,chopped finely .
- Making of Cauliflower Kofta Balls
- Mix everything together written under kofta balls.
- Make 8 Kofta balls with it .
- Take one kofta ball ,put it on your palm and make a disc type shape.
- Stuff Apricot and seal it to make a kofta ball. You can make it round or oblong in shape.
- If you think balls look very soft coat Kofta Balls with little dusting of corn flour . Though I am sure you don’t need to use it .
- Make all the balls with this method.
- Keep it in the fridge for 30 minutes.
- Fry it on low flame till it looks golden brown .
- If you want to Air Fry go ahead and do it on the 370 f for 8-10 minutes after brushing Kofta balls with some oil.
- Drain it on the Kitchen towel.
- For Making Tomato Cream Gravy
- Slit the tomatoes and poach it for 15 minutes.
- Cut onion into large chunks and boil it for 7 minutes.
- Blend tomato and onions into a very smooth paste.
- Take a Pan /wok.Heat it .
- Add 3 tbsp of butter to it .
- Add all whole garam masala and Fenugreek seeds to it .
- Stir for 1-2 minute.Don’t let fenugreek seeds turn brown /bitter.
- Add ginger garlic paste to it .
- Stir till raw smell is gone .
- Lower the heat and add kashmiri red chilli powder.
- Add cashew paste and stir it for 3-4 minutes.
- Now add tomato puree and tomato onion paste to it .
- Cook for 15 minutes or till oil separates.
- Add one cup of water oradjust it to your desired consistency.
- Add salt according to your taste .
- Add Honey/Brown sugar and crushed Kasuri Methi.
- Let it cook for 2-3 minute.
- Add cream if you want and let it cook for 2 minutes.
- Your tomato cream gravy is ready .
- Adding Kofta Balls to Tomato Cream Gravy
- Add Kofta Balls to the gravy just before serving otherwise they will break .
- Tastes best when served with Naan ,Roti or Kulcha.