I serve these gobi kofta with tomato sauce for dipping. This is great as an appetizer or a snack. You can also serve it as a curry along with the sauce as a main dish.
About the Recipe
Holiday season is right upon us, which means lot of parties to host and to visit. Menu planning for these parties can get quite stressful some times. I usually have trouble finding appetizer recipes that fit into my menu. So here’s a recipe for kofta balls or cauliflower kofta with tomato sauce that can be part of any Indian themed party meal. This veg kofta recipe is inspired from Middle Eastern falafel and Indian potato based kofta. You can use any vegetable in this kofta like grated carrot, finely chopped green beans, green peas and so on. I use grated cauliflower along with boiled potato to make these gobi kofta recipe. They are soft, delicate with a lovely flavor from the spices. The best part about these are that they can be deep fried or baked or cooked in an aebleskiver pan. Choice is yours. Serve the veg kofta hot along with the tomato dipping sauce. It is a great appetizer or even a snack. Or make a double batch of the tomato sauce and serve the kofta as a curry.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this Indian kofta recipe:
Potatoes - boiled, peeled and mashed. You can use any variety you have on hand.Cauliflower - I grate cauliflower on a box grater. But feel free to use the food processor to do the work for you. Also you can use store bought cauliflower rice, either fresh or frozen.Chickpea flour (besan) - for the binding. You can sub with all purpose flour as well.Ginger+garlic pasteSpices - ground cumin, coriander and red chili powderSalt
Ingredients you need to make the creamy tomato sauce:
Tomatoes - either fresh or canned diced tomatoesOnion - any variety will workCoconut milk - sub with coconut cream for a creamier sauce or heavy cream for a non-vegan versionGinger+garlic pasteSpices - garam masala, ground cumin, coriander and red chili powderSaltCilantro
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here’s how to make this delicious cauliflower kofta balls recipe:
How to make Gobi Kofta
Start by prepping the cauliflower. Chop a head of cauliflower into big chunks. Then grate them using a box grater . Alternately you can use store bought cauliflower rice. Either fresh or frozen will work. In a large mixing bowl, combine grated cauliflower, mashed potato, ginger+garlic paste, turmeric, chili powder, ground cumin, coriander, chickpea flour and salt. Mix well to combine all the ingredients and form a stiff dough. Scoop about 1 tablespoon of cauliflower mixture and roll into balls. Place them on a plate. The veggie balls are now ready to be cooked. You can either deep fry, use a aebleskiver (appe) pan or bake these balls. Heat oil for deep frying in a small wok or pan on medium heat. Once the oil is hot enough, gently slide in 5~6 balls, depending on the size of the pan and fry until they are evenly golden on all sides. Remove using a slotted spoon onto a paper towel lined plate. Repeat with the rest of the kofta. Serve kofta warm with creamy tomato sauce on the side for dipping.
How to make Tomato Sauce for Kofta
Heat oil in a small saucepan on medium heat, add onion, ginger+garlic paste and cook for 3~4 minutes or until the onions are soft. Add the tomatoes, cover and cook for 3~4 minutes or until they are mushy. Add garam masala, turmeric, red chili powder, ground cumin, coriander and salt. Cook for 1~2 minutes. Stir in coconut milk and let the sauce heat through, about 1~2 minutes. Set the sauce aside until ready to serve. I leave the tomato sauce chunky. But you want to make a smooth sauce, then cool the mixture and grind it to a fine consistency.
Expert Tips
I use the big holes on the box grater to grate cauliflower. But feel free to use the food processor to do the work for you. You can use store bought cauliflower rice, either fresh or frozen instead of grating it yourself. If using frozen, then thaw it according to the package instructions.Make sure to mash the potato properly, big chunks might cause the kofta from breaking in the oil while frying.If you do not have chickpea flour, then use all purpose flour instead.Change up the spices in this Indian koftas and make them with other international flavors. For example, add ground cumin, chilli powder, dried oregano to make Mexican veg kofta. or use Italian seasoning, crushed red pepper for Italian flavored ones.You can use canned diced tomatoes instead of fresh to make the tomato sauce.Substitute coconut cream in the tomato sauce for a creamier texture. You can also use heavy cream for a non-vegan version.To serve this recipe as cauliflower kofta curry, make a double batch of the tomato sauce. Place the gobi kofta in tomato sauce just before serving.The same procedure can be used to make veg balls with other veggies. You can use grated carrot, finely chopped green beans, cabbage, green peas, broccoli and so on. If you are feeling adventurous, make mixed veggie balls by using more than 1 vegetable.Store leftover vegetable kofta in an airtight container in the fridge for up to 2 days. They won’t be crispy but they will still taste good. Make sure to reheat them until thoroughly heated through.
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Recipe Card
