Ingredients
-
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
Directions
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.
Steps
1
Done
|
|
2
Done
|
|
3
Done
|
|
4
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. |
5
Done
|