Restaurant Style Gobhi Kofta Curry

Name: Restaurant Style Gobhi Kofta Curry
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Gobhi/cauliflower; 1 inch Ginger; 2 Green Chillies; 1 Spoon Salt; 1/4 Spoon Haldi ( Turmeric)Powder; 1/2 Spoon AjAjwain/ Carom seeds; 1/2 Spoon Coriander Seeds; 1 Cup Besan/ Gram flour; 3 Green Chillies; 1 inch Ginger; 3-4 Tomatoes; 2-3 Onions; 1 Tbsp Mustard Oil; 1/2 Cup Frozen or Fresh Matar; 1 Spoon cumin seeds; 1 Pinch Hing/asafoetdia; 1 Tej Patta/ bay leaf; 1 Spoon Salt; 1 Spoon Lal Mirch( red chilli) Powder; 1 Spoon Dhaniya / ccorinader powder; 1/2 Spoon Haldi ( turmeric)Powder; 1 Spoon Garam Masala; 1/2 Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Restaurant Style Gobhi Kofta Curry

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Ingredients

3-4 servings

Kofta Ingredients
500 gmsGobhi/cauliflower
1 inchGinger
2Green Chillies
1 SpoonSalt
1/4 SpoonHaldi ( Turmeric)Powder
1/2 SpoonAjAjwain/ Carom seeds
1/2 SpoonCoriander Seeds
1 CupBesan/ Gram flour
Gravy Ingredients
3Green Chillies
1 inchGinger
3-4Tomatoes
2-3Onions
1 Tbsp Mustard Oil
1/2 CupFrozen or Fresh Matar
1 Spooncumin seeds
1 PinchHing/asafoetdia
1Tej Patta/ bay leaf
Spices
1 SpoonSalt
1 SpoonLal Mirch( red chilli) Powder
1 SpoonDhaniya / ccorinader powder
1/2 SpoonHaldi ( turmeric)Powder
1 SpoonGaram Masala
1/2 SpoonRoasted Kasuri Methi

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Steps

1

Wash Gobhi properly, then grate it finely with the small hole grater.
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Chop 2 Green Chillies, 1 inch Ginger very finely.
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Grind Tomatoes finely into purée in a mixer grinder.
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Grind Onions, Ginger & Green Chillies finely into paste in a mixer grinder.
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Now take a bowl, add grated Gobhi in it with 1 Teaspoon Salt, 1/2 Teaspoon Ajwain, 1/2 Teaspoon Coriander Seeds, 1/4 Teaspoon Haldi, finely chopped Ginger & Green Chillies in it & mix them properly.
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Then add 1 Cup Besan in it & mix them properly. But don’t add a single drop of water because after adding salt Gobhi will release its moisture that will help them bind together.
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Now let the mixture rest for 5-10 minutes.
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After 5-10, make medium-small size Kofta balls from the mixture.
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Now take a kadhai, add oil in it for frying & keep the gas on medium flame.
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When oil gets heated up, add Kofta balls in it & fry them till they turn into golden brown in colour.
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Don’t stir them immediately till their surface is set.
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After 1-2 minutes, stir them & fry them till they turn into golden brown in colour.
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After 7-8 minutes, when they turn into golden brown in colour, turn off the flame & take out in a plate or a bowl.
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Now take a kadhai, add 1 Big Spoon Mustard Oil in it & keep the gas on High flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas & keep it on medium flame.
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Then add 1 Teaspoon Jeera, 1 Tej Patta & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely grinded onion paste in it & cook them till they turn into golden brown in colour.
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After 5-6 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Laal Mirch Powder, 1 Teaspoon Dhaniya Powder in it & mix them properly.
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Now cook them for 2-3 minutes.
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After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 6-7 minutes, when oil is completely released, add 1/2 Cup Frozen or Fresh Matar in it & mix them properly.
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Now cook them for 2-3 minutes till Matar turns soft.
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After 2-3 minutes, add 1-2 Cups Water in it & mix them properly.
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Now let it boil.
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When gravy starts boiling, add fried Kofta balls in it with 1 Teaspoon Garam Masala & 1/2 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Now cook them for 4-5 minutes on low flame.
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Your Restaurant Style Gobhi Kofta Curry is ready to be served.