I have never made koftas before. But after beginning PhD at IIT this was one of the dishes I came across in my mess. Having subjected myself to the torture of having the malai kofta of our caterers I decided I would try and experiment a better version at the best opportune moment. I was plaing with a cauliflower last time I came down here and suddenly felt like experimenting with these koftas and then it occured to me that after boiling cauliflower doesnt feel like potatoes and smells blahhhh so how about mincing it raw and so this new dish was born. I was nervous about the results but my hubby took them to his office as starters minus the gravy and voila!!!! people loved it so maybe it was a good decision trying these out. So here's my version of cauliflower kofta.
Mince the cauliflower raw in a grinder. It will come out powdery like the pic below.
Mince an onion and add it to the cauliflower followed by powdered pepper corn and cloves, ginger garlic paste, crushed chilli or chill flakes and salt. Make balls out of this mix adding gram flour to toughen up the mix. Refrigerate the mix for 3-4 hours ( I did it over night).
Before frying the koftas beat and egg coat the koftas in egg and roll them in bread crumbs and fry them.
In a pan heat oil and add cumin seeds. Once the splutter add the chopped onion followed by turmeric, chilli and gram masala powder. Saute the onions and spices for 5- 10 minutes and you will see the oil separating from the onions. At this moment add tomato puree and saute for 3 minutes. Add half a cup water and let the gravy simmer. Add salt and kasoori methi. The gravy in now ready. Add the fried koftas into this gravy and let the koftas absorb the gravy. The koftas can also be served without the gravy as a snack with tea or a starter before meals.
