Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, cheesey broccoli peanut kofta. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Cheesey Broccoli Peanut Kofta is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cheesey Broccoli Peanut Kofta is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook cheesey broccoli peanut kofta using 24 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cheesey Broccoli Peanut Kofta:
- Prepare For the Koftas
- Get medium broccoli, grated finely with tender stalks
- Make ready Potato boiled and grated
- Make ready Roasted peanut, crushed coarsely
- Prepare Coarsely crushed black pepper
- Prepare Salt
- Make ready Garam masala
- Make ready Amchoor / dry mango powder
- Make ready Corn flour
- Get For the gravy
- Take cheese cube cut into 10 pieces
- Take Oil
- Get Oil: to deep fry
- Make ready large tomatoes ground to a puree and sieved (or one cup ready made tomato puree)
- Take cumin seeds
- Make ready Ginger paste
- Make ready Green coriander chopped
- Prepare Salt
- Make ready Dhania powder
- Take Kashmiri red chilli powder
- Prepare Milk
- Prepare Water
- Prepare Cream or malai (milk topping)
- Get Garam masala
Instructions to make Cheesey Broccoli Peanut Kofta:
- 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.
So that’s going to wrap it up for this exceptional food cheesey broccoli peanut kofta recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!