Broccoli Malai Kofta Recipe
Broccoli Malai Kofta Recipe is a tasty and nutritious recipe that you can cook and serve along with some phulka or naan for a weeknight dinner.
The Broccoli Malai Kofta Recipe, is a wholesome and nutritious way to combine the broccoli and paneer into a Kofta.
The Broccoli Malai Kofta is made pan frying the pakoras by using the Kuzhi Paniyaram Pan Method. You can alternatively use the oven to make the kofta's and it will turn out just as good. These Koftas are also made without the use of onion and garlic, making them sattvik.
Did You Know: The health benefits of broccoli are very extensive. Not only is the vegetable loaded with essential nutrients, it also has therapeutic properties. It contains high levels of fiber (both soluble and insoluble) and is a rich source of vitamin-C. Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phytonutrients. Phytonutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers, according to the USDA's Agricultural Research Service2. Read More
Here are few more types of koftas you would want to try
For Broccoli Koftas
- 1 Broccoli , grated
- 100 grams Paneer (Homemade Cottage Cheese) , crumbled
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the Gravy
- 1 inch Ginger , grated
- 2 cups Homemade tomato puree
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Garam masala powder
- 1/2 cup Hung Curd (Greek Yogurt)
- 1 teaspoon Honey
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Cooking oil , for cooking
- Salt , to taste
How to make Broccoli Malai Kofta Recipe
To begin making the Broccoli Malai Kofta Recipe, combine all the ingredients for the kofta in a large bowl. Adjust the salt to suit your taste. Make bite-size broccoli malai kofta balls and keep aside.
There are two ways we can cook these koftas without deep frying them.
One is the Oven Method. If you plan to bake the kofta's; then place the kofta balls on a greased baking sheet. Brush the kofta balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.
The Second is the Kuzhi Paniyaram Pan Method. If you plan to use the Kuzhi Paniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.
The next step is to make the Kofta Curry Base.
Heat oil in a heavy bottomed pan; add the grated ginger, and honey and saute for about a minute until the honey begins to bubble.
Add the tomato puree, turmeric powder, garam masala powder, chilli powder, coriander powder and simmer the kofta gravy for about 5 minutes until the raw smell from the tomatoes goes away.
Add in the hung yogurt, 1 cup of water, salt to taste, the pan fried kofta's and simmer for another 5 minutes and serve.
The Broccoli Malai Kofta Recipe is part of the endeavor to create a collection of Indian UP (Lucknow/Awadhi) Cuisine in collaboration with a few bloggers who share the same passion of cooking. Find more Lucknow/Awadhi Recipes by #TheKichenDivas
#TheKitchenDivas recipes outside Archana's Kitchen may contain non-vegetarian ingredients.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"