Badami Gobhi Kofta
This rich Badami Gobhi Kofta features crispy cauliflower and potato koftas swimming in a creamy, subtly spiced almond-based gravy. It's a comforting Indian main dish.
Ingredients
- 1 medium cauliflower (about 700 grams)
- 2 medium potatoes (about 400 grams)
- 0.25 cup grated paneer
- 2 tablespoons cornstarch
- 1 teaspoon red chili powder (divided)
- 0.5 teaspoon turmeric powder (divided)
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt (divided)
- Oil for shallow frying koftas
- 0.5 cup raw almonds, blanched and peeled
- 1 tablespoon poppy seeds
- 1.5 medium onions (about 300 grams), roughly chopped
- 4 cloves garlic
- 1.5-inch piece ginger, roughly chopped
- 2 tablespoons ghee
- 2 bay leaves
- 2 green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick (1-inch piece)
- 2 medium tomatoes (about 300 grams), roughly chopped
- 0.5 cup plain yogurt, whisked
- 0.25 cup heavy cream
- 0.25 teaspoon nutmeg powder
- 0.25 cup fresh cilantro leaves, chopped
Instructions
- First, prepare the koftas. Wash 1 medium cauliflower, cut it into florets, and steam or boil until tender but still firm, about 8-10 minutes. Wash 2 medium potatoes, boil them until tender, then peel and mash them.
- Grate the cooked cauliflower florets and combine them in a large bowl with the mashed potatoes. Add 0.25 cup grated paneer, 2 tablespoons cornstarch, 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.25 teaspoon salt. Mix everything well to form a firm dough.
- Divide the kofta mixture into 16-20 small, equal-sized balls. Gently flatten them slightly if you prefer.
- Heat enough oil for shallow frying in a large frying pan over medium heat. Once hot, carefully place the kofta balls in the pan, making sure not to overcrowd it. Fry them until they are golden brown and cooked through on all sides, turning occasionally. Remove with a slotted spoon and place on paper towels to drain excess oil. Set aside.
- Next, prepare the gravy. Blanch 0.5 cup raw almonds in hot water for 5 minutes, then peel their skins. Soak the peeled almonds and 1 tablespoon poppy seeds in 0.5 cup warm water for 20 minutes.
- Drain the soaked almonds and poppy seeds. Blend them with 1.5 medium roughly chopped onions, 4 cloves garlic, and 1.5-inch piece roughly chopped ginger to a very smooth paste, adding a splash of water if needed.
- Heat 2 tablespoons ghee in a large pot or pan over medium heat. Add 2 bay leaves, 2 green cardamom pods, 1 black cardamom pod, and 1 cinnamon stick. Sauté for about 30 seconds until fragrant.
- Add the prepared almond-onion-ginger-garlic paste to the pot. Cook on low to medium heat, stirring frequently, for 8-10 minutes until the paste thickens and the raw smell disappears. The paste should start to leave the sides of the pan.
- Add 2 medium roughly chopped tomatoes to the pan. Cook for another 5-7 minutes until the tomatoes soften and blend into the paste.
- Reduce the heat to low. Add 0.5 cup whisked plain yogurt, 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder, and 0.25 teaspoon salt. Mix well and cook for 5 minutes, stirring continuously to prevent the yogurt from curdling, until the gravy starts to come together.
- Pour in 1.5 cups of water and bring the gravy to a gentle simmer. Cover and let it cook for 10-12 minutes on low heat, allowing the flavors to meld. Stir occasionally.
- Stir in 0.25 cup heavy cream and 0.25 teaspoon nutmeg powder. Gently add the fried kofta balls into the simmering gravy. Cook for another 5 minutes, allowing the koftas to absorb some of the gravy.
- Transfer the Badami Gobhi Kofta to a serving dish. Garnish with 0.25 cup fresh chopped cilantro leaves. Serve hot with naan, roti, or steamed basmati rice.