| |
Broccoli Kofta
| Ingredients: |
|
 |
| Besan |
2 tbsps. |
| Broccoli |
250 gms. |
| Onion(finely chopped) |
1 no. |
| Ginger-garlic paste |
1 tsp. |
| Green chilies(finely chopped) |
2 nos. |
| Oil frying |
|
| Salt |
to taste |
| Onions(medium) |
3 nos. |
| Ginger paste |
1 tbsp. |
| Garlic Paste |
1 tbsp. |
| Green Chilies (chopped fine) |
2 nos. |
| Coriander powder |
1 tsp. |
| Tumeric powder |
1 tsp. |
| Tomato puree |
½ cup |
| Red chili powder |
1 tsp. |
| Mawa |
½ cup |
| Fresh cream |
½ cup |
| Garam masala |
1 tsp. |
| Oil |
3 tbsps. |
| Salt |
to taste |
|
Method:
- Roast gram flour(besan) lightly.
- Steam the broccoli, drain well and mash well.
- Add the rest of the ingredients and mix well and make small balls.
- Deep fry till done. Keep aside.
For gravy:
- Peel onions and boil with a cup of water for 10 minutes. Drain excess water, cool onions and grind into a fine paste.
- Heat oil in a pan. Add boiled onion paste and cook for 5 minutes. Add ginger paste, garlic paste, chopped chilies, coriander powder, turmeric powder and salt. Cook for another 3 minutes.
- Add tomato puree and red chili powder and cook for another 10 minutes or till oil separates from the masala.
- Mix mawa in 2 cups of water and add to the gravy. Bring it to a boil and simmer for 10 minutes stirring occasionally. Stir in fresh cream and garam masala powder.
- Place the koftas in the serving dish and pour the gravy on top.
- Serve hot garnished with chopped coriander leaves.
|
|
|
