Gobi Ke Kofta is a delightful Indian dish made from grated cauliflower that is transformed into soft, flavorful koftas (dumplings) and served in a rich, spiced gravy. One more thing about this gobi ke kofte is it’s a no onion no garlic recipe. This recipe is perfect for those who may be skeptical about eating cauliflower, as the dish offers a delicious blend of spices and creamy textures that mask any vegetable taste. The koftas are crispy on the outside and soft on the inside, making them a hit with everyone at the table. These gobi ke kofte or cauliflower fritters are scrumptious and delicious. You can enjoy them with rice, paratha or chapati. If you are looking for some different style for making gobi or cauliflower this recipe is for you. Enjoy this dish with rice or naan for a comforting meal that’s sure to impress!
For the Koftas:
- 1 medium cauliflower about 2 cups grated
- 1/2 teaspoon salt
- 2 tablespoons gram flour besan (or rice flour)
- 1-2 green chilies finely chopped
- 2 tablespoons fresh coriander leaves chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon amchur powder dried mango powder
- 1/4 teaspoon garam masala
- Oil for frying
For the Gravy:
- 3 long tomatoes chopped
- 1- inch piece of ginger chopped
- 1 tablespoon poppy seeds soaked in water
- 1-2 kashmiri lal mirch
- 1 small cardamom
- 7-8 black pepper
- 2 cloves
- 1 small piece of mace
- 1 tbsp coriander powder
- 1 tsp red chilli
- 1 teaspoon Kashmiri red chili powder
- 1-2 bay leaves
- 1 tablespoon cumin seeds
- 1/2 cup thick yogurt not sour
- 1/4 cup fresh cream or malai
- 1 teaspoon sugar to balance acidity
- Salt to taste
- Water as needed
Prepare the Cauliflower:
-
Clean the cauliflower by soaking it in warm water with a little turmeric and salt for 5 minutes. Rinse and drain.
-
Grate the cauliflower using a medium-sized grater and place it in a bowl. Add 1/2 teaspoon salt and mix well. Set aside for 15 minutes to allow excess moisture to release.
Make the Kofta Mixture:
-
Squeeze out excess water from the grated cauliflower using your hands.
-
In the bowl, add gram flour, green chilies, coriander leaves, coriander powder, salt, red chili powder, turmeric powder, amchur powder, and garam masala. Mix well to combine.
-
Form the mixture into small balls or koftas.
-
Heat oil in a frying pan over medium heat. Once hot, gently drop the koftas into the oil.
-
Fry until they are golden brown and crispy on all sides. Remove and drain on paper towels.
Prepare the Gravy:
-
In a mixer jar grind together tomatoes, poppy seeds, kashmiri mirch, ginger, cardamom, cloves black peer, mace.
-
In a seperate bowl combine together curd, cream coriander and red chilli.
-
In another pan, heat 2 tablespoons of oil. Add bay leaves and cumin seeds; sauté until fragrant.
-
Add tomatoes mixture and cook until the tomatoes soften and oil starts to separate.
-
Stir in Kashmiri red chili powder, kasuri methi,.
-
Add the yogurt and stir continuously to prevent curdling. Cook until the mixture thickens and releases oil.
-
Add salt, and sugar. Mix well.
Combine Koftas with Gravy:
-
Once the gravy is ready, add a little water to reach your desired consistency.
-
Gently add the fried koftas to the gravy, allowing them to simmer for 5 minutes to absorb the flavors.
-
If using, finish with a swirl of cream and garnish with chopped coriander leaves.
Serve hot with naan, roti, or steamed rice. Enjoy the delicious Gobi Ke Kofta!
Tips
Ensure the koftas are fried at the right temperature to avoid them breaking apart.
You can adjust the spices according to your taste preferences.
For a richer gravy, you can add more cream or a splash of milk.
Enjoy your flavorful Gobi Ke Kofta!