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–+ servings

Cauliflower Apricot Kofta Curry

Cauliflower and Paneer Kofta Balls are stuffed with Finely Chopped dried Apricots ,Deep fried/Air fried and then served over a creamy tomato gravy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • For Cauliflower Apricot Kofta Balls
  • 1 Cup Grated Cauliflower
  • ½ Cup Fresh home made Paneer/Grated if using store bought.
  • 2.5 Tbsp Corn Flour
  • ½ Tsp Salt
  • ½ Tsp Red Chilli Powder
  • ½ 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.
  • ¼ Tsp Fenugreek Seeds
  • 4 Green Cardamom
  • 1 Star Anise
  • 2 Black Cardamom
  • ½ Inch Stick of Cinnamon.
  • Making of Apricot Stuffing
  • 7-8 Big Size Dry Apricots ,chopped finely .

Method
 

  1. Making of Cauliflower Kofta Balls
  2. Mix everything together written under kofta balls.
  3. Make 8 Kofta balls with it .
  4. Take one kofta ball ,put it on your palm and make a disc type shape.
  5. Stuff Apricot and seal it to make a kofta ball. You can make it round or oblong in shape.
  6. 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 .
  7. Make all the balls with this method.
  8. Keep it in the fridge for 30 minutes.
  9. Fry it on low flame till it looks golden brown .
  10. 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.
  11. Drain it on the Kitchen towel.
  12. For Making Tomato Cream Gravy
  13. Slit the tomatoes and poach it for 15 minutes.
  14. Cut onion into large chunks and boil it for 7 minutes.
  15. Blend tomato and onions into a very smooth paste.
  16. Take a Pan /wok.Heat it .
  17. Add 3 tbsp of butter to it .
  18. Add all whole garam masala and Fenugreek seeds to it .
  19. Stir for 1-2 minute.Don't let fenugreek seeds turn brown /bitter.
  20. Add ginger garlic paste to it .
  21. Stir till raw smell is gone .
  22. Lower the heat and add kashmiri red chilli powder.
  23. Add cashew paste and stir it for 3-4 minutes.
  24. Now add tomato puree and tomato onion paste to it .
  25. Cook for 15 minutes or till oil separates.
  26. Add one cup of water oradjust it to your desired consistency.
  27. Add salt according to your taste .
  28. Add Honey/Brown sugar and crushed Kasuri Methi.
  29. Let it cook for 2-3 minute.
  30. Add cream if you want and let it cook for 2 minutes.
  31. Your tomato cream gravy is ready .
  32. Adding Kofta Balls to Tomato Cream Gravy
  33. Add Kofta Balls to the gravy just before serving otherwise they will break .
  34. Tastes best when served with Naan ,Roti or Kulcha.
Tried this recipe?Let us know how it was!