Broccoli Malai Kofta Recipe
If you’re looking for a nutritious and indulgent side dish that’s bursting with flavor, Broccoli Malai Kofta is an excellent choice. This Lucknowi-style recipe combines the wholesome goodness of broccoli and paneer to create delightful koftas, which are then bathed in a rich, aromatic gravy. The beauty of this dish lies not only in its balanced flavors but also in its health-conscious preparation — using a paniyaram pan ensures that the koftas are cooked with minimal oil, making it a lighter option without compromising on taste. What’s more, this No Onion No Garlic recipe, also known as a Sattvic dish, makes it perfect for those seeking a pure and simple vegetarian delight.
Here’s how to prepare this exquisite Broccoli Malai Kofta at home:
Ingredients
For Broccoli Kofta:
| Ingredient | Quantity |
|---|---|
| Broccoli (grated) | 1 medium-sized head |
| Paneer (grated) | 100 grams |
| Gram Flour (besan) | 2 tbsp |
| Cumin Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
For Gravy:
| Ingredient | Quantity |
|---|---|
| Ginger (grated) | 1 inch |
| Tomato Puree | 2 cups |
| Turmeric Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Red Chili Powder | 1 tsp |
| Cardamom Powder | 1/4 tsp |
| Garam Masala Powder | 1 tsp |
| Honey | 1 tsp |
| Kasuri Methi | 1 tbsp |
| Hung Curd (strained yogurt) | 1/2 cup |
| Oil | As required |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Yield:
Serves 4
Instructions
Step 1: Prepare the Koftas
-
Grate the Vegetables & Paneer: Start by grating the broccoli and paneer separately. Ensure that the broccoli is finely grated so that it holds together well when forming the koftas.
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Mix Ingredients for Kofta: In a large mixing bowl, combine the grated broccoli, grated paneer, gram flour, cumin powder, turmeric powder, and salt. Use your hands to mix all the ingredients together thoroughly. The gram flour acts as a binding agent to keep the koftas intact during cooking.
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Form the Koftas: Once the mixture is well combined, divide it into small portions and shape each portion into round koftas.
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Cook the Koftas: Heat a paniyaram pan and lightly grease each cavity with oil. Place the prepared koftas in each cavity, ensuring that they are not overcrowded. Cook on medium heat, turning the koftas occasionally, until they are golden brown and crispy on all sides. If you prefer, you can also deep-fry the koftas for a richer taste and texture.
Step 2: Prepare the Gravy
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Heat Oil in a Pan: In a separate pan, heat a tablespoon of oil over medium heat. Add the grated ginger and honey, cooking for about 1 minute to release the aromas.
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Add Tomato Puree & Spices: Add the tomato puree to the pan, followed by turmeric powder, coriander powder, red chili powder, and cardamom powder. Stir well and let the mixture cook for 5 minutes until the oil begins to separate from the gravy.
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Add Hung Curd and Water: Now, add the hung curd (strained yogurt) into the gravy along with 1 cup of water. Stir the mixture thoroughly and cook for another 5 minutes. The curd will give the gravy a creamy texture and a slight tang.
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Finish the Gravy: Season the gravy with salt to taste and mix in the kasuri methi (dried fenugreek leaves). Let the gravy simmer for a couple of minutes, allowing all the flavors to meld together.
Step 3: Combine Koftas and Gravy
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Add Koftas to Gravy: Gently add the prepared koftas to the gravy. Stir carefully to coat the koftas with the sauce, but avoid breaking them apart. Cook the koftas in the gravy for about 5 minutes to allow them to absorb the flavors.
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Final Adjustments: Taste the gravy and adjust the salt or spices if needed. Turn off the heat once everything is well combined and the koftas are soft and infused with the gravy’s flavors.
Serving Suggestions
Broccoli Malai Kofta is best served hot with Tawa Paratha or Boondi Raita on the side. The paratha adds a delightful crunch and complementing texture to the creamy, rich koftas. If you prefer rice, serve the dish alongside plain jeera rice or pulao for a complete, satisfying meal.
Notes & Tips:
- Gravy Thickness: If you prefer a thicker gravy, reduce the amount of water or cook it a little longer to allow it to thicken naturally.
- Kofta Variation: You can add finely chopped spinach or carrots to the kofta mixture for additional flavor and nutrition.
- Spice Adjustments: The spice levels in the gravy can be adjusted based on your preference. If you like it milder, reduce the amount of red chili powder.
- Oil Usage: The paniyaram pan allows you to cook the koftas with very little oil, but if you’re deep frying, ensure that the oil is at the right temperature for crisp koftas without absorbing too much grease.
Nutritional Information (Approximate Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Broccoli Malai Kofta is a rich and flavorful dish that brings together the freshness of vegetables with the indulgence of a creamy, spice-laden gravy. Its nutritious components, paired with minimal oil usage, make it an excellent choice for a light, yet hearty meal. Whether for a family dinner or a special occasion, this dish will surely delight your guests while keeping your culinary approach healthy and Sattvic.
