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Indian flavored Cauliflower kofta with Creamy Tomato Sauce -- serve them as side dish for your holiday parties and game nights.


20 Kofta

Total time

60 minutes




  • 2 cups Cauliflower, cut into small florets
  • 1 can chickpeas (rinsed and drained)
  • 1 small Potato, boiled and mashed
  • 1 small Onion (finely chopped)
  • 1 tsp ginger (finely grated)
  • 2 garlic cloves (finely minced)
  • ¼ tsp Turmeric
  • ¼ tsp Red Chili powder (adjust as per taste preference)
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 2 tbsp Chickpea flour (besan) or All purpose flour
  • to taste Salt
  • 3 tbsp Cilantro,
  • 1 small Onion, very finely chopped
  • 1 cup tomato puree (or grind 2~3 tomatoes)
  • ½ tsp ginger (finely grated)
  • 1 garlic clove (finely minced)
  • ¼ tsp curry powder (adjust as per taste preference)
  • ⅛ tsp Turmeric
  • ⅛ tsp Red Chili powder (adjust as per taste preference)
  • 1 tbsp heavy cream
  • to taste Salt


  1. Steam or microwave the cauliflower until tender, about 3~5 minutes. Lightly mash and set aside.
  2. Heat 2tsp oil in a pan, add onion, ginger and garlic; cook till the onions are translucent, about 3~4 minutes.
  3. Next add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander and salt. Mix well and cook for 2~3 minutes. Turn off the heat and cool slightly.
  4. Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixer, chopped cilantro and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture, if it does not come together add a little more flour.
  5. Take 1 tbsp of mixture and make koftas.
  6. Koftas can be baked in a preheated 400°F oven (spray them with cooking spray) or they can be deep fried. I fried them in a aebleskiver (appe) pan for a low fat option. Take them out onto paper towel lined plate. Serve Warm with the creamy tomato sauce.
  7. Heat 2tsp oil, add onion, ginger, garlic and cook for 4~5 minutes. Add the tomato puree, cover and cook for 3~4 minutes.
  8. Add curry powder, turmeric, red chili powder and cook for 3 minutes. Season with salt.
  9. Stir in heavy cream and let the sauce heat through, about 1~2 minutes.
  10. View the recipe instructions at Cook's Hideout

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