Gobhi Ke Kofte

Gobhi Ke Kofte

50 Mins
4-5 People
10 Mins

Delicious Gobi ke Koftas that melt in your mouth | Gobi Kofta Curry

Introduction to Gobi ke Kofte

Gobi ke Kofte, or cauliflower koftas, present a delightful combination of flavors and textures. These koftas, made from cauliflower florets and various spices, are usually served in a rich, aromatic gravy. They’re a popular North Indian dish, relished for their savory taste and comforting appeal.


Cooking Gobi ke Kofte

Creating Gobi ke Kofte involves blending cauliflower florets with spices, herbs, and binding agents like besan (gram flour) or cornflour. These are shaped into balls, deep-fried until golden brown, and then simmered in a flavorful gravy made from a tomato and onion base.


Trivia on Gobi ke Kofte

Did you know that Gobi ke Kofte can be served as a main course dish or as a complement to various Indian bread like naan or chapati? They're also a popular choice for festive occasions or celebratory meals due to their rich taste and luxurious presentation.



Recipe: Gobi Kofta Curry

  • Portions serving: 4-5 pax
  • Preparation time: 10 min
  • Cooking time: 50 min
  • Calories: 230 cal per portion



For Kofta:

  • 1 pc Cauliflower
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1 tsp Amchur powder
  • 2 tsp Crushed coriander
  • 1 tsp Ajwain
  • 1 tsp Ginger, chopped
  • 1 tsp Green chilli, chopped
  • 1 tsp Coriander, chopped
  • 1/4 cup Besan (Gram flour)
  • Oil (for deep frying)

For Gravy:

  • 2 tbsp Oil
  • 1 pc Bay leaf
  • 1 pc Black cardamom
  • 1/2 inch Cinnamon
  • 4 pcs Green cardamom
  • 4-5 pcs Cloves
  • 8-9 pcs Black pepper
  • 1 tsp Jeera (Cumin seeds)
  • 1 cup Onion, chopped
  • 1 tbsp Ginger & garlic paste
  • 1 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 cup Curd
  • 1/2 tsp Hing (Asafoetida)
  • 1 cup Tomato puree
  • Water (as required)
  • 1/2 cup Green peas
  • 1 tsp Kasoori methi
  • 1/2 tbsp Coriander, chopped



For Gobi Kofta:

  1. Prepare the Cauliflower:

    • Wash and grate the cauliflower finely onto a plate.
  2. Season and Mix:

    • Combine grated cauliflower with salt, turmeric powder, red chilli powder, amchur powder, crushed coriander, and besan.
  3. Form Kofta Balls:

    • Shape portions of the mixture into small balls.
  4. Deep Fry:

    • Heat oil for deep frying. Fry the koftas till golden brown. Set them aside.

For Gravy:

  1. Temper the Spices:

    • Heat oil and add bay leaf, black cardamom, cinnamon, green cardamom, black pepper, cloves, and jeera.
  2. Saute Onions:

    • Add chopped onions, sauté till golden brown.
  3. Add Aromatics:

    • Introduce ginger-garlic paste, sauté till raw aroma fades.
  4. Spice Infusion:

    • Add red chilli powder, turmeric powder, and coriander powder. Stir well.
  5. Curd and Hing:

    • Pour in curd, add hing, cook till curd releases oils.
  6. Tomato Puree:

    • Add tomato puree, cook for 4-5 mins. Adjust consistency with water.
  7. Green Peas and Seasoning:

    • Add green peas, season with salt.
  8. Finishing Touch:

    • Add kasuri methi and chopped coriander, mix well.


  1. Combine Koftas and Gravy:

    • Place fried gobi koftas in the gravy, simmer for 1-2 mins.
  2. Garnish and Serve:

    • Garnish with ginger juliennes and fresh coriander. Serve hot with phulkas or roti.



Overview and Conclusion

Enjoy the wholesome flavors of Gobi ke Kofte, a dish that seamlessly blends the richness of the gravy with the earthiness of cauliflower. From its preparation to its indulgent taste, this dish embodies the heartiness of Indian cuisine.

Explore different variations of Gobi ke Kofte—some recipes omit onions and garlic, catering to specific dietary preferences, while others may incorporate unique spices for a personalized touch.


FAQs (Frequently Asked Questions)

  1. Can Gobi ke Kofte be made without deep-frying? Yes, you can opt for baking or air-frying the koftas instead of deep-frying them for a healthier alternative.

  2. What makes Gobi ke Kofte different from other kofta dishes? Gobi ke Kofte stand out due to the use of cauliflower as the primary ingredient, giving them a unique texture and taste.

  3. Are there any suitable replacements for besan in the kofta mixture? Cornflour, breadcrumbs, or even mashed potatoes can be used as binding agents instead of besan in the kofta mixture.

  4. Can Gobi ke Kofte be prepared in advance? Yes, you can prepare the koftas ahead and store them in the refrigerator. Fry or add them to the gravy when ready to serve.

  5. What’s the key to ensuring the koftas retain their shape during frying? Squeezing out excess moisture from the cauliflower mixture and maintaining the oil at the right temperature while frying help the koftas hold their shape.

  6. Are there variations of Gobi ke Kofte for those avoiding onion and garlic? Absolutely! Some recipes offer substitutes or skip these ingredients altogether to suit dietary restrictions.

  7. Can Gobi ke Kofte gravy be adjusted to suit different spice levels? Yes, you can adjust the spice levels by altering the quantity of spices or adding yogurt or cream to moderate the heat.

  8. Can Gobi ke Kofte gravy be made in advance and reheated? Yes, the gravy can be prepared beforehand and reheated before adding the koftas for serving.

  9. Are Gobi ke Kofte typically spicy? The spice level can be adjusted to personal taste, but they are known for a flavorful, moderately spicy taste profile.

  10. What are some common accompaniments with Gobi ke Kofte? Indian bread like naan, roti, or steamed rice are popular accompaniments to Gobi ke Kofte, soaking up the delicious gravy.