Broccoli Kofta By Suman Tarway
by Suman Tarway
19 Aug 2011
This recipe has been viewed 9795 times
Broccoli kofta or dumplings made from broccoli florets are cooked in a spicy thick onion-tomato based gravy. The gram flour or besan blended broccoli kofta are fried and simmered in the curry for this delicious recipe.
Broccoli Kofta By Suman Tarway recipe - How to make Broccoli Kofta By Suman Tarway
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Koftas
1/2 cup broccoli florets
2 boiled potatoes
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
salt to taste
oil for deep frying
To Be Blended Into A Masala
1 onion
2 tbsp chopped coconut
1 tsp ginger-garlic (adrak-lehsun) paste
2 green chillies
2 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
2 tbsp chopped coriander (dhania)
For The Gravy
5 tomatoes pureed
100 gms fresh cream
5 tbsp ghee
1 tsp chilli powder
salt to taste
Method
For the koftas
For the gravy
How to proceed
For the koftas
- For the koftas
- Boil or steam the broccoli and mash it well.
- Add the potatoes, salt, ginger-garlic paste and green chilies, mix well while mashing the potatoes.
- Divide the mixture into small equal portions and shape them into small round balls.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot.
For the gravy
- For the gravy
- Heat the oil in a pan, add the grounded masala and saute for 5 minutes.
- Add the tomato puree, mix well and saute till the oil leaves the masala.
- Add enough and mix well and bring to boil.
How to proceed
- How to proceed
- Just before serving, add the koftas to the gravy and mix well.
- Serve hot garnished with cream and kasuri methi.
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