Gobhi Koftas in Carrot Sauce
Gobhi Koftas in Carrot Sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gobhi koftas in carrot sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gobi Koftas in Carrot sauce - cauliflower koftas/dumplings simmering in a lip smacking, creamy, mildly sweet, gently spiced carrot gravy/sauce; a perfect side with rice, pulao or any flat bread! Winters are synonymous with cauliflowers, green peas, carrots etc. and a bonanza for foodies like me! / Cauliflower Kofta Curry / Gobi Kofta Curry / Caulilflower Koftas Cooked in a Creamy Tomato Sauce. Cauliflower Kofta Curry / Gobi Kofta Curry / Caulilflower Koftas Cooked in a Creamy Tomato Sauce.

Gobhi Koftas in Carrot Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Gobhi Koftas in Carrot Sauce is something which I have loved my whole life.

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

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

This is a delicious vegetable curry made out of a relatively cheap vegetable. You can make quite a few koftas when cabbages are in season or surplus in your garden, and freeze them for use later on. These can be made with other vegetables like cauliflowers, carrots. The vegetable is used in many other delicious recipes, one of which is Carrot Sauce.

Steps 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!

This is an all new interesting sauce recipe which is made with carrot juice, cayenne butter, mixed herbs and other spices that are easily available in the market. This must try recipe can be served anytime with any snack or meal. Mix together raw banana, carrot, coriander powder, cumin seeds, turmeric powder, chaat masala, and salt Vegetable Malai Kofta Curry Recipe (Non Fried) is a healthy version of the traditional dish that is a specialty of Northern India. The curry has small vegetable balls known as Kofta's that are usually fried before adding it to the spicy gravy. In this recipe, I have shown you a method of how you can make your Kofta's healthy without deep frying them.

So that is going to wrap it up with this special food gobhi koftas in carrot sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!