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Gobi aloo kofta curry

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Adjust Servings:
200 g Cauliflower
150 g, boiled Potatoes
3-4 tbsp Olive Oil
5 tbsp Chickpea Flour (Besan)
1, finely chopped Onions
4, puréed Tomatoes
1 inch, grated Ginger
2 finely chopped Green chili
1 tsp Cumin seeds
2 tsp coriander powder
1 tsp Kashmiri red chili
1/2 tsp Turmeric Powder
1 tsp Garam masala powder
2 tbsp Kasuri Methi
Per taste Salt
2 tbsp Fresh coriander leaves
2 cups Water

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Gobi aloo kofta curry

  • Spicy

Gobi Aloo koftas are spiced veggie balls tossed in a onion and tomato based gravy.

  • 30 mins
  • Serves 4
  • Medium




Gobi aloo kofta is a curry based recipe made with cauliflower and potato spiced dumplings. This recipe is more of an extension of the famous lauki me kofte, basically borne out of my boredom of making lauki all the time. This recipe used to be a time consuming process until one fine day, I ordered and received my appam pan. Now, it is a win win situation for me, because while my koftas get ready in the appam pan, I can work on the gravy and hence, it takes almost half the time to make these delectable koftas. And it is a guilt free recipe since I do not have to deep fry the koftas. Enjoy these super delicious and healthy koftas with roti or naan of your choice.



Wash and dry the cauliflower. Grate it in a large mixing bowl. Now, grate the boiled potato and add to the cauliflower.


Add the salt, 1 tsp coriander powder, 1/4 tsp red chili powder, green chili, and chickpea flour. Mix this well, no need to add water. It will form a soft dough upon mixing.


Now grease hands with oil and prepare small balls. In the appam pan, put a drop of oil in all sections and put these balls.Cover and let cook for 5-7 mins on low flame. Once they turn light brown, turn them over and cover and cook for another 5-7 mins. Take them out in a plate when done.


While the gobi aloo kofte are getting ready in appam pan, take 2 tbsp oil in another pan. Add cumin seeds and when they begin to change color, add the grated ginger. Sauté for 10 seconds and add the finely chopped onions. Once the onions have turned slightly brown, add the puréed tomatoes. Keep cooking until the masala leaves oil on the side of the pan. At this time, add the remaining Kashmiri red chili powder, coriander powder, and turmeric powder. Continue to cook for 2-3 mins. At this point, add kasuri methi, sauté for another minute and now add 2 cups of water to the masala. Add salt as per taste and garam masala powder. Bring it to a boil and cover and cook for 5 mins on medium flame.


Transfer the cooked gravy in serving bowl, dip the koftas in this piping hot curry and garnish it with fresh coriander leaves. Enjoy this delicious curry with roti or naan of your choice.


I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

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