Side Pannel
Phul Gobi Kofta (Meatball and Cauliflower Curry)
Phul Gobi Kofta (Meatball and Cauliflower Curry)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Indian
Ingredients List
- ----------------------------MEAT AND CAULIFLOWER----------------------------
- 1 Egg, beaten
- 450 g Lean mince (lamb or beef)
- 15 g Fresh ginger, grated
- 2 Cloves garlic, chopped
- 1/2 ts Garam masala
- 1/2 ts Cumin
- Leaves from 1 sprig of
- Coriander
- Salt
- 1 sm Cauliflower, cut into
- Florets, tough stalks
- Discarded
Directions
SAUCE
75 g Ghee
1 sm Onion, finely chopped
Cardamom seeds from 2 pods
Crushed
2 Cloves
2 1/2 Cm cinnamon stick
15 g Fresh ginger, grated
2 Cloves garlic, crushed
1/2 ts Turmeric
1 ts Chilli powder
1/2 ts Ground cumin
1/2 ts Ground coriander
225 g Tomatoes, peeled and chopped
150 ml Yoghurt
Salt
Leaves from 1 sprig of
Coriander
1. Mix the egg with the mince meat.
2. Grind, pound or blend in a blender the ginger, garlic, garam masala,
cumin, coriander leaves and half tsp salt.
3. Mix the spice paste with the meat, form into small balls (approx. 3cm
dia.) and set aside.
4. To make the sauce, heat the ghee in a pan, add the onion and fry until
golden.
5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric,
chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
6. Add the tomato and cook, stirring, until the fat runs clear of the
spices.
7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring
gently to the boil.
8. Carefully slide in the meat balls and cauliflower florets and cook for
about 20 minutes on a low heat, stirring occasionally and taking care not
to break the meat balls.
9. Sprinkle on the coriander leaves and add salt to taste.
Compiled by Imran C.
75 g Ghee
1 sm Onion, finely chopped
Cardamom seeds from 2 pods
Crushed
2 Cloves
2 1/2 Cm cinnamon stick
15 g Fresh ginger, grated
2 Cloves garlic, crushed
1/2 ts Turmeric
1 ts Chilli powder
1/2 ts Ground cumin
1/2 ts Ground coriander
225 g Tomatoes, peeled and chopped
150 ml Yoghurt
Salt
Leaves from 1 sprig of
Coriander
1. Mix the egg with the mince meat.
2. Grind, pound or blend in a blender the ginger, garlic, garam masala,
cumin, coriander leaves and half tsp salt.
3. Mix the spice paste with the meat, form into small balls (approx. 3cm
dia.) and set aside.
4. To make the sauce, heat the ghee in a pan, add the onion and fry until
golden.
5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric,
chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
6. Add the tomato and cook, stirring, until the fat runs clear of the
spices.
7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring
gently to the boil.
8. Carefully slide in the meat balls and cauliflower florets and cook for
about 20 minutes on a low heat, stirring occasionally and taking care not
to break the meat balls.
9. Sprinkle on the coriander leaves and add salt to taste.
Compiled by Imran C.
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