Gobhi Koftas in Carrot Sauce

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Gobhi Koftas in Carrot Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Gobhi Koftas in Carrot Sauce is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Gobhi Koftas in Carrot Sauce is something which I've loved my whole life.

Many things affect the quality of taste from Gobhi Koftas in Carrot Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gobhi Koftas in Carrot Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gobhi Koftas in Carrot Sauce is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Gobhi Koftas in Carrot Sauce using 34 ingredients and 13 steps. Here is how you can achieve that.

Cauliflower koftas or dumplings simmering in a lip-smacking, creamy, mildly sweet, gently spiced carrot gravy/sauce; a perfect side with rice, pulao or any flatbread!

Ingredients and spices that need to be Make ready to make Gobhi Koftas in Carrot Sauce:

1. 1 Medium cauliflower/gobi, cut into florets (about 2 cups)
2. 1/4 cup Besan/gram flour/chickpea flour
3. 2-3 tbsp Rice flour
4. Handful Chopped coriander leaves/cilantro
5. 1/2 tsp Garam masala powder
6. 1/4 tsp Turmeric powder
7. 1 tsp Red chilli powder/cayenne powder
8. 1/2 tsp Amchur powder/dried mango powder or chaat masala; optional
9. to taste Salt
10. As required Oil
11. TO MAKE ONION PASTE FOR CARROT SAUCE:
12. 2-3 tsp Oil
13. 1/2 tsp Jeera/cumin seeds
14. 2 Cloves
15. 1 Cardamom
16. 1 Large onion, roughly chopped
17. 1 Large green chilli/jalapeno/Serrano pepper
18. 1 tsp Grated garlic
19. 2 tsp Grated ginger
20. 3 Medium sized carrots, peeled and chopped
21. 1 Large tomato, chopped
22. Handful Cashew nuts (optional)
23. FOR CARROT SAUCE:
24. 2 tbsp Oil
25. 1 tbsp Red chilli powder
26. 1 tsp Coriander powder
27. 1 tsp Kitchen King powder (I have used Everest brand; you can use any of your choice or even your favorite garam masala powder)
28. 1 tsp Jeera/cumin powder
29. to taste Salt
30. 1 pinch Sugar
31. FOR GARNISH:
32. 1/2 tsp Kasoori methi powder/dried fenugreek leaves powder
33. 1 - 2 tbsp Freshly chopped coriander leaves/Cilantro chopped
34. As required Cream, yogurt or coconut cream for garnish, optional

Steps to make to make Gobhi Koftas in Carrot Sauce

1. TO MAKE CAULIFLOWER KOFTA:
   Steam cauliflower florets in a steamer for 5 to 7 minutes depending upon size of the florets; you can use a pressure cooker, but place the florets in a steamer basket over boiling water and do not use the weight!
   
   DO NOT BOIL the cauliflower florets; you do not need that extra moisture!
2. Remove and cool completely. Transfer to a mixing bowl.
   
   Add the rest of the ingredients; chilli powder, garam masala powder, turmeric powder, besan, rice flour and salt to taste and mix thoroughly to form a dough-like mixture.
   
   If needed, add more besan or rice flour; you need a dough with which you can make small and firm kofta balls.
3. Chill the mixture in the refrigerator for about 15-30 minutes; this mixture can be stored in an airtight container for 24 to 48 hours.
   
   When ready to fry the koftas, heat oil for deep frying.
   
   Make small balls of the cauliflower kofta dough and deep fry on medium-high heat until golden brown.
   
   Take care to keep tossing the balls in the hot oil to fry evenly on all sides. Do not fry on high as then the outside will be brown, but the inside will be raw.
4. TO MAKE THE CARROT SAUCE:
   Heat oil in a saucepan on medium heat and once hot, add the dry whole spices; cardamoms, jeera and cloves; saute for a few seconds to flavor the oil.
   
   Tip in the onions, green chilies, ginger and garlic and fry for a few minutes to soften the onions and remove the raw smell of the aromatics.
5. Add the chopped carrots, tomatoes and cashew pieces and fry again for 5 to 7 minutes, stirring often until the tomatoes are slightly soft and carrots are almost cooked.
6. Remove from heat and let cool.
   
   Once the mixture is slightly cooled, transfer to a blender jar and make a fine puree; if needed, splash some water to help in blending. Remove and set aside.
7. Heat 2 tbsp oil in the same pan and add a bay leaf; fry for a few seconds.
   Tip in the carrot-onion-tomato puree along with dry spice powders and mix well.
   As an alternative, you can add the spice powders to the hot oil, saute for a few seconds and then immediately add the sauce.
8. Fry on medium heat, stirring continuously until the spices are roasted and you can start to see oil separating.
   
   At this stage, add enough water to make a medium consistency gravy. You can make it slightly thin as once the koftas are added, they will absorb moisture and make the gravy thicker. (Time saver hint: you can start deep frying the cauliflower koftas at this point, side by side).
   
   Stir in salt to taste and if needed, a pinch of sugar; mix well and bring to a boil. Adjust seasonings.
9. Once it comes to a boil, add the fried koftas (as many as you want) into the simmering gravy and cook for a 1 to 2 minutes.
10. Remove from heat, garnish with finely crushed kasoori methi leaves and/or coriander leaves.
    
    Let the koftas soak in the gravy for a few minutes and then serve hot!
11. Enjoy with hot parathas, rotis, naan or even a bowl of hot steamed plain rice or any pilaf/pulao!
12. Notes
    
    Adjust the amount of spices according to personal taste.
    
    The gravy gets thicker as it sits, so try to make the sauce slightly thin. In case it does get too thick, splash water over it and gently shake the pan to mix so as not to disturb the koftas which may break if you use a ladle or spoon.
    
    You can make both the carrot sauce and koftas ahead of time. Just before serving, bring sauce to a simmer adjusting the consistency, add the koftas, give it a good boil and serve.
13. The same “carrot sauce” can be used to make any curry; mixed vegetable curry, sauté some paneer cubes and add to make paneer curry etc.! Let you imagination go wild! Happy Cooking!

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