Cheesey Broccoli Peanut Kofta.
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Alright, don't linger, let's practice this cheesey broccoli peanut kofta formula with 24 elements which are surely easy to have, and we have to process them at the very least through 6 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients of Cheesey Broccoli Peanut Kofta:
- Require for For the Koftas.
- Require 1 medium broccoli, grated finely with tender stalks.
- Require 1 Potato boiled and grated.
- Give 2 tbsp - Roasted peanut, crushed coarsely.
- Give 1/4 tsp of Coarsely crushed black pepper.
- Give 1/2 tsp Salt.
- Require 1/4 tsp - Garam masala.
- You need 1/4 tsp - Amchoor / dry mango powder.
- You need 1 1/2 tbsp for Corn flour.
- Need For the gravy.
- Provide 1 cheese cube cut into 10 pieces.
- Prepare 3 tbsp of Oil.
- You need of Oil: to deep fry.
- Require 3 large tomatoes ground to a puree and sieved (or one cup ready made tomato puree).
- Provide 1 tsp of cumin seeds.
- Require 1 1/2 tsp Ginger paste.
- You need 4 tbsp Green coriander chopped.
- Provide 1 1/4 tsp of Salt.
- Require 1 1/2 tsp - Dhania powder.
- Need 1/2 tsp for Kashmiri red chilli powder.
- Provide 1 cup - Milk.
- Require 1 cup for Water.
- Need 1/4 cup - Cream or malai (milk topping).
- Provide 3/4 tsp - Garam masala.
Cheesey Broccoli Peanut Kofta start cooking:
- 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..
- 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..
- 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..
- 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..
- 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..
- 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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