Cheesey Broccoli Peanut Kofta

Name: Cheesey Broccoli Peanut Kofta
Total time: 3900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For the Koftas; 1 medium broccoli, grated finely with tender stalks; 1 Potato boiled and grated; 2 tbsp Roasted peanut, crushed coarsely; 1/4 tsp Coarsely crushed black pepper; 1/2 tsp Salt; 1/4 tsp Garam masala; 1/4 tsp Amchoor / dry mango powder; 1 1/2 tbsp Corn flour; For the gravy; 1 cheese cube cut into 10 pieces; 3 tbsp Oil; Oil: to deep fry; 3 large tomatoes ground to a puree and sieved (or one cup ready made tomato puree); 1 tsp cumin seeds; 1 1/2 tsp Ginger paste; 4 tbsp Green coriander chopped; 1 1/4 tsp Salt; 1 1/2 tsp Dhania powder; 1/2 tsp Kashmiri red chilli powder; 1 cup Milk; 1 cup Water; 1/4 cup Cream or malai (milk topping); 3/4 tsp Garam masala

Swati @swati_17

Chandigarh/ Gurgaon, India

Cheese stuffed broccoli koftas in a luscious makhni gravy

This recipe is an amazing combination of tradition and novelty. Deep fried Koftas made out of a potato, broccoli and crushed peanuts mixture served with luscious and creamy buttery gravy. What adds a unique flavor and taste to this recipe is a cube of cheese stuffed in the middle of the koftas. The cheese oozes out as you cut open the koftas from the middle and mix with the makhni gravy giving us a burst of flavors to relish. This recipe is so rich and full of taste; I usually make it a part of my party dinner menus. This recipe easily becomes the star of the menu due to is unique palate and different textures. You may serve it with your favorite Indian bread along with a tangy salad for a complete meal. I like to eat it with a tandoori roti or a laccha paratha.

Cheese stuffed broccoli koftas in a luscious makhni gravy

Swati @swati_17

Chandigarh/ Gurgaon, India

Cheese stuffed broccoli koftas in a luscious makhni gravy

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Ingredients

Preparation time: 20 minutes Cooking time 45 mins

4-5 servings

For the Koftas
1medium broccoli, grated finely with tender stalks
1Potato boiled and grated
2 tbspRoasted peanut, crushed coarsely
1/4 tspCoarsely crushed black pepper
1/2 tspSalt
1/4 tspGaram masala
1/4 tspAmchoor / dry mango powder
1 1/2 tbspCorn flour
For the gravy
1cheese cube cut into 10 pieces
3 tbspOil
Oil: to deep fry
3large tomatoes ground to a puree and sieved (or one cup ready made tomato puree)
1 tspcumin seeds
1 1/2 tspGinger paste
4 tbspGreen coriander chopped
1 1/4 tspSalt
1 1/2 tspDhania powder
1/2 tspKashmiri red chilli powder
1 cupMilk
1 cupWater
1/4 cupCream or malai (milk topping)
3/4 tspGaram masala

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Steps

Preparation time: 20 minutes Cooking time 45 mins

1

For the koftas; Grate the broccoli florets and the tender stems finely.
Heat butter in a pan, add the grated broccoli and ¼ tsp of salt. Stir for 4-5 minutes and remove from heat.
2

In a mixing bowl add the broccoli, potatoes, peanuts, black pepper, salt, garam masala, amchoor and corn flour. Divide it into 10 portions, grease your palms and roll each portion to give a spherical (ball) shape. Flatten each kofta a little and place a portion of cheese cube in the middle.
3

Heat oil in a kadai/wok, to deep fry the koftas. Once oil is hot, fry the koftas 3-4 at a time till they are golden brown. Remove on an absorbent paper and keep aside.
4

For the gravy; Heat oil in a pan, add cumin seeds. Once the cumin seeds turn golden add the ginger paste. Stir for a few seconds.
Now add the tomato puree, cook the tomato puree till absolutely dry.
5

Reduce heat and add the garam masala, salt, coriander powder, Kashmiri red chilli powder and mix. Add chopped coriander and mix. Add 1 cup of water to get thick gravy. Bring it to a boil and cook on low heat for 4-5 minutes. Remove from heat. And let it cool a bit.
6

Add milk and cream to the cold gravy and heat on a very low heat.
To serve, pour the gravy in a dish and arrange the koftas from top. Serve with chapatti, naan or paratha.

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Swati @swati_17

on April 13, 2020 12:40

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati