Mar 21, 2009

Gobi koftas in Tomato sauce

  • Cauliflower - 1/2 of large
  • Besan Pdr - 3 tbsp
  • Ginger garlic paste - 1 tsp
(You can change the spices measure as per ur taste)
  • Cumin Pdr - 1 tsp
  • Coriander pdr - 1 tsp
  • Red Chilli pdr - 1 tsp
  • Turmeric pdr - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Egg - 1
  • Cornflour - 1 tsp
  • Oil
  • Unsalted butter - 1 tbsp
  • Bayleaf - 1
  • Tomato Puree - 1 cup
  • Dry Basil - 1/2 tsp
  • Dry oregano - 1/2 tsp
  • Brown Sugar - 1 tsp
  • Coriander leaves - for garnish
  • salt -as req

Gobi Koftas:

Chop the cauliflower florets finely. I used a chopper for this. Make a paste with Besan Pdr, GG paste, Cumin pdr, corriander pdr, red chilli pdr, turmeric pdr, salt, garam masala, egg, cornflour. Mix the chopped cauliflower into the paste and then make round balls out of it. Shallow fry the cauliflower balls in oil. Make sure you fry the cauliflower on a medium flame and also that it is fried on all sides. Once fried, remove the oil using a tissue paper. Keep this aside. Your Gobi Koftas are ready now.

Tomato sauce preparation:

Puree 4 or 5 large tomatoes.
In a pan, heat some unsalted butter. Once the butter melts add a bayleaf. pureed tomato sauce, dry basil, dry oregano, brown sugar. Add the koftas to the sauce and cook on a low-medium flame till the sauce comes to a thick consistency. Once it becomes thick, switch off the flame and garnish with some corriander leaves or with spring onions.

P.S: Since I did not have tomatoes in stock, I substituted the Tomato puree with Presto Tomato Pasta Sauce. Loved the trading :)

Yummy Gobi Koftas are ready to be served.


  1. This is a delicious side dish for chappathis and parathas.I tried it without the eggs and it came out really well.Hats off! kavitha.



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