GOBI KOFTAS IN CARROT SAUCE

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!

This post has both the deep fried and air fried kofta versions.

Do check out both.

Now, to the post.

Winters are synonymous with cauliflowers, green peas, carrots etc. and a bonanza for foodies like me! With nutrition at its peak, this is the best time to indulge in your favorite winter veggies!

Although spring is here, we do find fresh winter veggies everywhere; so time to make some gobi koftas in carrot sauce don't you think?

Like I said in my previous post Kele Ki Chutney, I have been having a blast revisiting my old cookbooks (hand written and store bought) to rummage and discover any new recipes that pique my taste buds and creativity!

One such recipe is Cauliflower Kofta Pulao; deep fried spiced dumplings of cauliflower in a lip smacking pulao! Will make this sometime soon!

With carrots in season, I wanted to make use of that too and when I came across Priya’s Lobia curry in Carrot Gravy @Cookilicious.com, I had to make my own version of a carrot sauce curry and what better than to dunk some cauliflower koftas in them!

HOW TO MAKE CAULIFLOWER KOFTAS:

You have to steam cauliflower (not boil) over simmering water until just soft and then mash when slightly cool.

Add spices of your choice (I like to add turmeric, red chili powder/cayenne and garam masala powder) along with chickpea flour/besan and rice flour to bind the mixture into a dough that you can form into balls.

For more aromatics, add freshly chopped cilantro.

I would recommend refrigerating the dough for at least 15 to 30 minutes or up to 48 hours; this helps in making smooth round balls of dough which have lost their moisture a bit.

But if it is firm enough, go ahead and make the koftas.

You can either deep fry in hot oil or if you are calorie conscious, air fry or even use appe pan/ebilskiver pan (non stick is best here) to fry them. I normally prefer deep frying for that smoky, fried flavor!

Once fried, you can use them right away or store in airtight containers until the gravy is ready!

AIR FRIED CAULIFLOWER/GOBI KOFTAS (Updated March 1 2024):

Got an air fryer now, so could not wait to make these koftas in them, with less or even oil free!

While making kofta balls, roll using oil greased hands and then air fry.

Once formed into balls, air fry in preheated 190 C temperature for 10 to 15 minutes, tossing in between for even frying, until golden brown and crisp.

Remove and use in the curry.

No frying, no extra calories!

Made these and they tasted amazing if I say so myself.

Enjoyed with some Green Onion Parathas, Kothambari Palla Gojju (Sweet, spicy and tangy Coriander Chutney) and a refreshing glass of Pomegranate Green Grapes Lassi with a freshly baked Eggless Whole Wheat Peanut Butter Cookie for sweet endings.

WHAT IS CARROT SAUCE?

Typically, any Indian curry has an onion-tomato-ginger-garlic sauce/gravy, but to make it into a carrot gravy, along with these, just sauté some carrots too for extra flavor and texture; a great way to hide them and get your family to eat their carrots; especially kids!

It not only adds a gorgeous color but lends a subtle sweetness to the dish; so no need to add any sugar or sweetener to balance the flavors.

For more creaminess, I have sauteed some cashew nuts; you could use almonds too. If you have nut allergy, do feel free to avoid this.

Once blended, this is then spiced up and made into a gravy to dunk and simmer the cauliflower koftas! Sounds delicious, doesn’t it?

Make a large batch of this sauce and freeze some for later on; if needed in small batches!

When ready to make the curry, just thaw, simmer (adding water to get the consistency you want along with seasonings; salt etc.), add the koftas and enjoy!

But if you prefer something easier, then cut paneer or tofu into chunks, saute some mushrooms, onions and bell peppers etc. and add to the gravy!

A new dish altogether.

But believe me! This gravy/sauce is finger licking good!

TIPS TO MAKE THE BEST KOFTA CURRIES:

Always make the gravy slightly thinner than you want it as once you add the koftas, they will drink up the moisture and make the curry thicker.
Do not let the koftas stay in the curry too long as then they will turn too soft and fall apart if you try to spoon it out of the curry. Add the fried koftas while the gravy is simmering, remove from heat and let it absorb the gravy a bit; about 5 to 7 minutes and then serve!
If you like soft, melt in mouth koftas, feel free to let them soak and drink up the gravy (and flavor!) for a few more minutes!
Add only as many koftas as you want in the gravy; refrigerate leftover dough to make later. And if you have extra sauce or gravy, add those koftas and make a fresh batch again!

SERVING SUGGESTIONS:

As like any Indian curry, Gobi Kofta curry is perfect to dunk any Indian flat bread like roti, paratha, naan, puri etc.! I thoroughly enjoyed it with some pulao and raita!

Do try this easy, healthy, vegan, plant based curry Gobi Koftas in Carrot Sauce and if you do make them, do not forget to rate it and leave a comment below.

You can also share your version on my Facebook page or on Instagram (@curryandvanilla16).

If you love cauliflower, please do give these dishes a try too:

Yum

GOBI KOFTAS IN CARROT SAUCE

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 6-8

Cauliflower koftas or dumplings simmering in a lip smacking, creamy, mildly sweet, gently spiced carrot gravy/sauce; a perfect side with rice, pulao or any flat bread!

Ingredients

FOR GOBI KOFTAS:

1 medium cauliflower/gobi, cut into florets (about 2 cups)
¼ cup or more besan/gram flour/chickpea flour
2 to 3 tbsp rice flour or more as needed
Handful of chopped coriander leaves/cilantro
½ tsp garam masala powder
¼ tsp turmeric powder
½ tsp to 1 tsp red chili powder/cayenne powder
½ tsp Amchur powder/dried mango powder or chaat masala; optional
Salt to taste
Any cooking oil for frying

TO MAKE ONION PASTE FOR CARROT SAUCE:

2 to 3 tsp oil
½ tsp jeera/cumin seeds
2 cloves
1 cardamom
1 large onion, roughly chopped (1 cup)
1 large green chili/jalapeno/Serrano pepper
1 tsp grated garlic
2 tsp grated ginger
3 medium sized carrots, peeled and chopped (3/4 cup)
1 large tomato, chopped (1/2 cup)
Handful of cashew nuts or almonds (optional)

FOR CARROT SAUCE:

2 tbsp oil
2 tsp red chili powder
1 tsp coriander powder
1 tsp Kitchen King powder (I have used Everest brand; you can use any of your choice or even your favorite garam masala powder)
1 tsp jeera/cumin powder
Salt to taste
A pinch of sugar

GARNISH:

Kasoori methi powder/dried fenugreek leaves powder
Freshly chopped coriander leaves/Cilantro chopped
Cream, yogurt or coconut cream for garnish , optional

Instructions

TO MAKE CAULIFLOWER KOFTA:

Steam 2 cups of cauliflower florets in a steamer for 7 to 10 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!
Remove and cool completely. Transfer to a mixing bowl.
DO NOT BOIL the cauliflower florets; you do not need that extra moisture!
Mash the cooked/steamed cauliflower using a masher or fork into an almost fine texture.
Add the rest of the ingredients; 1 tsp chili powder, 1/2 tsp garam masala powder, 1/4 tsp turmeric powder, 1/2 tsp amchur or chaat masala powder, 1/4 cup or as needed besan, 2-3 tbsp 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.
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.
If dough is firm enough, make koftas right away.
When ready to deep 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.
Fry as many koftas as you like and refrigerate the rest to fry later.
(If air frying, air fry in preheated (190 C) air fryer for 10 to 15 minutes, tossing in between until golden brown and crispy).
Meanwhile, make the carrot sauce.

TO MAKE THE CARROT SAUCE:

Heat oil in a saucepan on medium heat and once hot, add the dry whole spices; 1 green cardamom, 1/2 tsp jeera and 2 cloves; sauté for a few seconds to flavor the oil.
Tip in the chopped onions (1 cup) , 1 chopped green chili, 2 tsp grated ginger and 1 tsp grated garlic and fry for a few minutes to soften the onions and remove the raw smell of the aromatics.
Add the chopped carrots (1/2 cup chopped), tomatoes (1/2 cup chopped) and few cashew pieces and fry again for 5 to 7 minutes, stirring often until the tomatoes are slightly soft and carrots are almost cooked.
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.
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 (2 tsp Kashmiri red chili powder, 1 tsp garam masala powder, 1 tsp coriander powder and 1 tsp jeera powder) 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.
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; or air 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.
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.
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!
Enjoy!

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.

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!

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STEP-WISE INSTRUCTIONS TO MAKE GOBI KOFTAS IN CARROT SAUCE:

TO MAKE CAULIFLOWER KOFTA:

Steam cauliflower florets in a steamer for 7 to 10 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 (pressure cook)!

DO NOT BOIL the cauliflower florets; you do not need that extra moisture!

Remove and cool completely. Transfer to a mixing bowl.

Add the rest of the ingredients; chili powder, garam masala powder, turmeric powder, amchur/chaat masala powder, besan/chickpea flour, 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.

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.

If firm enough, go ahead and make the koftas.

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.

Fry as many koftas as you like and refrigerate the rest to fry later.

AIR FRYER VERSION:

Once formed into balls, air fry in preheated 190 C temperature for 10 to 15 minutes, tossing in between for even frying, until golden brown and crisp.

Remove and use in the curry.

Meanwhile, make the carrot sauce.

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; sauté 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.

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.

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.

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.

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. Added carrots may have already lent a sweetness to the gravy anyway.

Mx well and bring to a boil. Adjust seasonings.

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.