KCB 8.18: Grated Cauliflower Balls in Tomato Sauce (Gobi Kofta)
Grated Cauliflower Balls in Tomato Sauce (Gobi Kofta)
Kofta are Indian-style vegetable balls of many varieties that are served with gravies and sauces. The most suitable vegetables for making Kofta are potato, cabbage, cauliflower, spinach, and white radish. These traditional cauliflower Koftas are served with tomato sauce. Try them with other sauces and serve them either as part of a main meal or as an accompanying savoury. Kofta balls are great served over hot rice or in your favourite spaghetti sauce over pasta.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: About 2 dozen kofta balls.
• YIELD: About 2 dozen kofta balls.
Tomato sauce
• 8 medium tomatoes, quartered
• 1/4 cup (60 ml) minced fresh coriander leaves
• 1 teaspoon (5 ml) minced fresh ginger
• 1 teaspoon (5 ml) hot green chilies, minced
• 1 tablespoon (20 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1/4 cup (60 ml) olive oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 tablespoon (20 ml) brown sugar
• 1 teaspoon (5 ml) salt
• 1/4 cup (60 ml) minced fresh coriander leaves
• 1 teaspoon (5 ml) minced fresh ginger
• 1 teaspoon (5 ml) hot green chilies, minced
• 1 tablespoon (20 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1/4 cup (60 ml) olive oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 tablespoon (20 ml) brown sugar
• 1 teaspoon (5 ml) salt
For cauliflower balls
• 3 cups (750 ml) cauliflower, finely minced (a food processor does an excellent job)
• 1 teaspoon (5 ml) minced fresh ginger
• 1 teaspoon (5 ml) hot green chilies, minced
• 3 tablespoons (60 ml) chopped fresh coriander leaves
• 1 teaspoon (5 ml) turmeric
• 1 tablespoon (20 ml) ground coriander
• 1 tablespoon (20 ml) dry-roasted cumin seeds, coarsely crushed
• 1 cup (250 ml) chickpea flour
• 1 teaspoon (5 ml) baking powder
• 3/4 teaspoon (3 ml) salt
• ghee or oil for deep-frying
• 1 teaspoon (5 ml) minced fresh ginger
• 1 teaspoon (5 ml) hot green chilies, minced
• 3 tablespoons (60 ml) chopped fresh coriander leaves
• 1 teaspoon (5 ml) turmeric
• 1 tablespoon (20 ml) ground coriander
• 1 tablespoon (20 ml) dry-roasted cumin seeds, coarsely crushed
• 1 cup (250 ml) chickpea flour
• 1 teaspoon (5 ml) baking powder
• 3/4 teaspoon (3 ml) salt
• ghee or oil for deep-frying
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1. To prepare the sauce: boil the tomatoes in 1 cup (250 ml) water in a 2-litre/quart saucepan. Simmer, partially covered, for 15 minutes.
Remove the pan from the heat and cool for 10 minutes; then pour the sauce through a sieve until all of the tomato puree is separated from the seeds and skins. Set aside the puree while preparing the spices for the sauce.
Remove the pan from the heat and cool for 10 minutes; then pour the sauce through a sieve until all of the tomato puree is separated from the seeds and skins. Set aside the puree while preparing the spices for the sauce.
2. Place the fresh coriander, minced ginger, chilies, ground coriander, cumin, and 1/2 cup (125 ml) water in a small bowl. Whisk until smooth.
3. Heat the olive oil in a 3-litre/quart saucepan over moderate heat. Saute the mustard seeds in the hot oil until they crackle. Add the spice paste and bring to the boil. Simmer for 2 minutes, stirring occasionally. Add the tomato puree, brown sugar, and salt. Bring to the boil and simmer the sauce over a low heat while you prepare the kofta balls. When the sauce thickens, remove it from the heat.
4. To prepare the kofta balls: combine the grated cauliflower, ginger, chilies, fresh coriander, turmeric, ground coriander, and cumin in a mixing bowl and knead until well-mixed. In a smaller bowl, mix the chickpea flour, baking powder, and salt.
5. Heat the ghee in a wok or deep pan over moderate heat until it reaches 180°C/355°F. Combine the cauliflower and spices with the flour and salt. Roll the mixture into walnut-sized balls.
6. Slip 6 to 8 balls simultaneously into the hot oil, and after they rise to the surface reduce the heat to low and fry the kofta for 8 to 10 minutes or until they turn reddish gold. Remove and drain. When the oil reaches 180°C/355°F, fry the second batch of kofta. Remove and drain. Repeat until all koftas are fried. Before serving, place the koftas in a warmed, shallow serving dish and cover with the tomato sauce.
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