Gobhi Koftas in Carrot Sauce
Gobhi Koftas in Carrot Sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gobhi koftas in carrot sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gobhi Koftas in Carrot Sauce is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Gobhi Koftas in Carrot Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

Cabbage Kofta Recipe or Patta Gobi ke Kofte has fried cabbage koftas simmered in rich tomato-ginger gravy. #KoftaCurry #CabbageKoftaCurry #PattaGobhiKofta. Cauliflower Kofta in Simple Gravy Gobi Kofta curry banane ka sabse asaan aur sateek tarika is video main dekhe aaj. Agar aapka kofta khane ka man kare to banaye ye gobi kofta curry, bahut hi easy recipe hai, Ek baar jaroor banaye is tarah se gobi ki sabji.

To get started with this recipe, we must prepare a few components. You can cook gobhi koftas in carrot sauce using 34 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Gobhi Koftas in Carrot Sauce:
  1. Get 1 Medium cauliflower/gobi, cut into florets (about 2 cups)
  2. Make ready 1/4 cup Besan/gram flour/chickpea flour
  3. Take 2-3 tbsp Rice flour
  4. Prepare Handful Chopped coriander leaves/cilantro
  5. Prepare 1/2 tsp Garam masala powder
  6. Take 1/4 tsp Turmeric powder
  7. Get 1 tsp Red chilli powder/cayenne powder
  8. Take 1/2 tsp Amchur powder/dried mango powder or chaat masala; optional
  9. Prepare to taste Salt
  10. Make ready As required Oil
  11. Prepare TO MAKE ONION PASTE FOR CARROT SAUCE:
  12. Make ready 2-3 tsp Oil
  13. Get 1/2 tsp Jeera/cumin seeds
  14. Make ready 2 Cloves
  15. Prepare 1 Cardamom
  16. Get 1 Large onion, roughly chopped
  17. Prepare 1 Large green chilli/jalapeno/Serrano pepper
  18. Take 1 tsp Grated garlic
  19. Make ready 2 tsp Grated ginger
  20. Make ready 3 Medium sized carrots, peeled and chopped
  21. Prepare 1 Large tomato, chopped
  22. Make ready Handful Cashew nuts (optional)
  23. Make ready FOR CARROT SAUCE:
  24. Take 2 tbsp Oil
  25. Take 1 tbsp Red chilli powder
  26. Get 1 tsp Coriander powder
  27. Take 1 tsp Kitchen King powder (I have used Everest brand; you can use any of your choice or even your favorite garam masala powder)
  28. Take 1 tsp Jeera/cumin powder
  29. Get to taste Salt
  30. Prepare 1 pinch Sugar
  31. Take FOR GARNISH:
  32. Make ready 1/2 tsp Kasoori methi powder/dried fenugreek leaves powder
  33. Get 1 - 2 tbsp Freshly chopped coriander leaves/Cilantro chopped
  34. Prepare As required Cream, yogurt or coconut cream for garnish, optional

Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. Cabbage Koftas are fried dumplings in a variety of spicy gravies. I have few kofta recipes in my blog.

Instructions to make Gobhi Koftas in Carrot Sauce:
  1. TO MAKE CAULIFLOWER KOFTA: - Steam cauliflower florets in a steamer for 5 to 7 minutes depending upon size of the florets; you can use a pressure cooker, but place the florets in a steamer basket over boiling water and do not use the weight! - - DO NOT BOIL the cauliflower florets; you do not need that extra moisture!
  2. Remove and cool completely. Transfer to a mixing bowl. - - Add the rest of the ingredients; chilli powder, garam masala powder, turmeric powder, besan, rice flour and salt to taste and mix thoroughly to form a dough-like mixture. - - If needed, add more besan or rice flour; you need a dough with which you can make small and firm kofta balls.
  3. Chill the mixture in the refrigerator for about 15-30 minutes; this mixture can be stored in an airtight container for 24 to 48 hours. - - When ready to fry the koftas, heat oil for deep frying. - - Make small balls of the cauliflower kofta dough and deep fry on medium-high heat until golden brown. - - Take care to keep tossing the balls in the hot oil to fry evenly on all sides. Do not fry on high as then the outside will be brown, but the inside will be raw.
  4. TO MAKE THE CARROT SAUCE: - Heat oil in a saucepan on medium heat and once hot, add the dry whole spices; cardamoms, jeera and cloves; saute for a few seconds to flavor the oil. - - Tip in the onions, green chilies, ginger and garlic and fry for a few minutes to soften the onions and remove the raw smell of the aromatics.
  5. Add the chopped carrots, tomatoes and cashew pieces and fry again for 5 to 7 minutes, stirring often until the tomatoes are slightly soft and carrots are almost cooked.
  6. Remove from heat and let cool. - - Once the mixture is slightly cooled, transfer to a blender jar and make a fine puree; if needed, splash some water to help in blending. Remove and set aside.
  7. Heat 2 tbsp oil in the same pan and add a bay leaf; fry for a few seconds. - Tip in the carrot-onion-tomato puree along with dry spice powders and mix well. - As an alternative, you can add the spice powders to the hot oil, saute for a few seconds and then immediately add the sauce.
  8. Fry on medium heat, stirring continuously until the spices are roasted and you can start to see oil separating. - - At this stage, add enough water to make a medium consistency gravy. You can make it slightly thin as once the koftas are added, they will absorb moisture and make the gravy thicker. (Time saver hint: you can start deep frying the cauliflower koftas at this point, side by side). - - Stir in salt to taste and if needed, a pinch of sugar; mix well and bring to a boil. Adjust seasonings.
  9. Once it comes to a boil, add the fried koftas (as many as you want) into the simmering gravy and cook for a 1 to 2 minutes.
  10. Remove from heat, garnish with finely crushed kasoori methi leaves and/or coriander leaves. - - Let the koftas soak in the gravy for a few minutes and then serve hot!
  11. Enjoy with hot parathas, rotis, naan or even a bowl of hot steamed plain rice or any pilaf/pulao!
  12. Notes - - Adjust the amount of spices according to personal taste. - - The gravy gets thicker as it sits, so try to make the sauce slightly thin. In case it does get too thick, splash water over it and gently shake the pan to mix so as not to disturb the koftas which may break if you use a ladle or spoon. - - You can make both the carrot sauce and koftas ahead of time. Just before serving, bring sauce to a simmer adjusting the consistency, add the koftas, give it a good boil and serve.
  13. The same “carrot sauce” can be used to make any curry; mixed vegetable curry, sauté some paneer cubes and add to make paneer curry etc.! Let you imagination go wild! Happy Cooking!

There is something about the fried balls when soaked in a silky tomato sauce turns out so soft and melt in mouth. I love it to the core. I have decided to try out more recipes soon. The cool thing is you could enjoy. Gobhi kofta - Cauliflower dumpling cooked in healthy spinach and tomato sauce.

So that is going to wrap this up for this exceptional food gobhi koftas in carrot sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!