These soft cauliflower kofta are inspired by falafel and served in a creamy tomato curry sauce. They’re perfect for entertaining or as a humble weeknight meal.
This recipe combines Indian flavored cauliflower kofta with a creamy tomato sauce that can be part of a Indian themed meal, or stand on its own served with steamed rice.
I have been planning to make Indian style meatballs as an appetizer for quite some time now. But most of the recipes I saw online looked too doughy and tough. I wanted a recipe that made soft and tender – which led to the creation of something quite delicious.
These kofta are sort of co-inspired by Middle Eastern falafel and Indian potato based kofta, and it’s a marriage made in culinary heaven. And by the way, any soft cooked vegetables – like carrot, green beans, peas etc., can be used in this recipe. I added some mashed cauliflower and it really elevated both the flavor and the texture of the kofta.
These koftas can be baked in the oven or deep fried until golden. I used an aebleskiver (appel) pan to make the kofta, and they turned out very crispy without adding too much fat. However, a deep fried version has also graced my dinner table on several occasions – just as delicious.
I served the koftas in a creamy tomato curry sauce – inspired from the gravy served with malai kofta, perfect to soak up some surrounding rice or a piece of naan bread.
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Indian Inspired Cauliflower Kofta in Tomato Curry
- Total Time: 1 hour
- Yield: 20 kofta 1x
Description
These soft cauliflower kofta are inspired by falafel and served in a creamy tomato curry sauce. They’re perfect for entertaining or as a humble weeknight meal.
Ingredients
For the Cauliflower Kofta:
- 2 cups Cauliflower (cut into small florets)
- 1 can Chickpeas (rinsed and drained)
- 1 Small Potato (boiled and mashed)
- 1 Small Onion (finely chopped)
- 1 tsp Ginger (finely grated)
- 2 Garlic cloves (finely minced)
- 1/4 tsp turmeric
- 1/4 tsp Red Chili powder (adjust as per taste preference)
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- 2 ~3 tbsp Chickpea flour (besan or All purpose flour)
- To taste salt
- 3 tbsp Cilantro (finely chopped)
For the Creamy Tomato Sauce:
- 1 Small Onion (very finely chopped)
- 1 cup Tomato Puree (or grind 2~3 tomatoes)
- 1/2 tsp Ginger (finely grated)
- 1 Garlic clove (finely minced)
- 1/4 tsp Curry powder (adjust as per taste preference)
- 1/8 tsp turmeric
- 1/8 tsp Red Chili powder (adjust as per taste preference)
- 1 ~2 tbsp heavy cream
- To taste; salt
Instructions
Make Cauliflower Kofta:
- Steam or microwave the cauliflower until tender, about 3~5 minutes. Lightly mash and set aside.
- Heat 2tsp oil in a pan, add onion, ginger and garlic; cook till the onions are translucent, about 3~4 minutes.
- Next add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander and salt. Mix well and cook for 2~3 minutes. Turn off the heat and cool slightly.
- Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixer, chopped cilantro and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture, if it does not come together add a little more flour.
- Take 1 tbsp of mixture and make koftas.
- Koftas can be baked in a preheated 400°F oven (spray them with cooking spray) or they can be deep fried. I fried them in a aebleskiver (appel) pan for a low fat option. Take them out onto paper towel lined plate. Serve Warm covered in the creamy tomato curry.
Creamy Tomato Sauce:
- Heat 2tsp oil, add onion, ginger, garlic and cook for 4~5 minutes. Add the tomato puree, cover and cook for 3~4 minutes.
- Add curry powder, turmeric, red chili powder and cook for 3 minutes. Season with salt.
- Stir in heavy cream and let the sauce heat through, about 1~2 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: indian, vegetarian, asparagus, tandoori, spicy, side, tomato, curry, kofta, cauliflower
