Good Idea to Preparing Tasty Cheesey Broccoli Peanut Kofta

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We hope you got insight from reading it, now let's go back to cheesey broccoli peanut kofta recipe. You can have cheesey broccoli peanut kofta using 24 ingredients and 6 steps. Here is how you cook it.

To prepare an unforgettable Cheesey Broccoli Peanut Kofta, here are the components needed:

1. Use of For the Koftas.
2. Use 1 of medium broccoli, grated finely with tender stalks.
3. You need 1 of Potato boiled and grated.
4. Take 2 tbsp of Roasted peanut, crushed coarsely.
5. Get 1/4 tsp of Coarsely crushed black pepper.
6. Prepare 1/2 tsp of Salt.
7. Provide 1/4 tsp of Garam masala.
8. Use 1/4 tsp of Amchoor / dry mango powder.
9. You need 1 1/2 tbsp of Corn flour.
10. Provide of For the gravy.
11. You need 1 of cheese cube cut into 10 pieces.
12. Prepare 3 tbsp of Oil.
13. Take of Oil: to deep fry.
14. You need 3 of large tomatoes ground to a puree and sieved (or one cup ready made tomato puree).
15. Provide 1 tsp of cumin seeds.
16. Take 1 1/2 tsp of Ginger paste.
17. Prepare 4 tbsp of Green coriander chopped.
18. Provide 1 1/4 tsp of Salt.
19. Take 1 1/2 tsp of Dhania powder.
20. Get 1/2 tsp of Kashmiri red chilli powder.
21. You need 1 cup of Milk.
22. Provide 1 cup of Water.
23. Prepare 1/4 cup of Cream or malai (milk topping).
24. Use 3/4 tsp of Garam masala.

After preparing the ingridients, now you are good to cook your 5-star Cheesey Broccoli Peanut Kofta by following the procedures on this section:

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..

This is a quick easy and tasty recipe. This broccoli salad is similar to one I've made for years. This version is super simple to make and a perfect side to anything hot off the grill. I used a bit more broccoli, so made a little extra dressing and added sweetened dried cranberries for a little extra punch. I'm keeping this one handy this summer.

Recipe : Cheesey Broccoli Peanut Kofta

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Simple tips to make Cheesey Broccoli Peanut Kofta

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