Broccoli Malai Kofta Recipe – A Lucknowi Delight
Broccoli Malai Kofta is a rich and flavorful vegetarian dish, perfect for any special occasion or as a side dish to elevate your everyday meals. Combining the goodness of broccoli and paneer with aromatic spices and a creamy gravy, this dish is a treat to the taste buds. The crisp, golden koftas are paired with a smooth, tangy gravy to create a satisfying and delicious experience.
This Lucknowi recipe is not only a great source of nutrients but also falls under the No Onion No Garlic (Sattvic) diet, making it a perfect choice for those following a sattvic lifestyle. Serve it with warm Boondi Raita and Tawa Paratha for a truly memorable meal.
Ingredients:
For the Koftas:
| Ingredient | Quantity |
|---|---|
| Broccoli (grated) | 1 medium-sized |
| Paneer (grated) | 100 grams |
| Gram Flour (Besan) | 2 tbsp |
| Cumin Powder | 1 tsp |
| Turmeric Powder | ½ tsp |
| Salt | To taste |
| Ginger (grated) | 1-inch piece |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Tomato Puree | 2 cups |
| Turmeric Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Red Chili Powder | 1 tsp |
| Cardamom Powder (Elaichi) | ¼ tsp |
| Garam Masala Powder | 1 tsp |
| Honey | 1 tsp |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tbsp |
| Hung Curd (strained yogurt) | ½ cup |
| Water | 1 cup |
| Salt | To taste |
| Oil | For cooking |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 6
Cuisine: Lucknowi
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Instructions:
1. Prepare the Koftas:
- In a large mixing bowl, combine the grated broccoli, grated paneer, gram flour, cumin powder, turmeric powder, and salt. Grate the ginger and add it to the mixture.
- Mix the ingredients thoroughly to form a dough-like consistency. If the mixture feels too soft, you can add a little more gram flour to bind it together.
- Divide the mixture into small portions and roll them into round, bite-sized balls (koftas). Set them aside.
2. Cook the Koftas:
- Heat a paniyaram pan (or any similar shallow frying pan) and add a little oil to each cavity.
- Carefully place the prepared koftas in the pan, one by one. Cook them on medium heat, turning occasionally until they become golden and crisp on all sides.
- Alternatively, you can deep fry the koftas in hot oil until they turn golden brown. Once cooked, remove them from the pan and set them aside.
3. Prepare the Gravy:
- In a large pan, heat 2 tablespoons of oil over medium heat.
- Add the grated ginger and honey. Sauté for about 1 minute until the mixture becomes aromatic.
- Next, add the tomato puree, turmeric powder, garam masala powder, red chili powder, and coriander powder. Stir the spices into the tomato puree and cook for about 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.
- Add the hung curd (strained yogurt), 1 cup of water, and salt. Stir everything well and bring it to a simmer.
- Once the gravy has thickened, gently add the koftas into the pan. Stir carefully to coat them in the gravy without breaking them.
- Let the koftas simmer in the gravy for another 5 minutes to absorb the flavors. If needed, adjust the consistency of the gravy by adding a little more water.
4. Finishing Touches:
- Sprinkle the kasuri methi (dried fenugreek leaves) and cardamom powder (elaichi) over the gravy. Give it a final stir to mix everything together.
5. Serve:
- Once the gravy is thick and the koftas are well-coated, turn off the heat.
- Serve the Broccoli Malai Kofta hot, paired with Boondi Raita and Tawa Paratha for a complete and satisfying meal.
Tips for the Perfect Broccoli Malai Kofta:
- Texture of the Koftas: The key to making perfect koftas is the texture of the mixture. If it’s too sticky, add more gram flour; if it’s too dry, you can add a tablespoon of milk to help bind the ingredients together.
- Gravy Consistency: If you prefer a thicker gravy, reduce the amount of water added. You can also blend the gravy into a smoother consistency using an immersion blender for a creamier texture.
- Deep Frying Option: If you choose to deep fry the koftas instead of using a paniyaram pan, make sure the oil is hot enough to fry them quickly, but not so hot that they burn. This will give you crispy koftas with a soft interior.
- Add Extra Flavor: For an added layer of flavor, you can sprinkle some chopped coriander leaves on top before serving.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 230mg |
Conclusion:
Broccoli Malai Kofta is a beautiful fusion of health and flavor, where nutritious broccoli meets the richness of paneer and creamy gravy. This dish is a wonderful addition to any meal, especially when served with Indian flatbreads like Tawa Paratha or rice, and complemented by a refreshing side like Boondi Raita.
Whether you’re serving it for a festive occasion or a weeknight dinner, this No Onion No Garlic (Sattvic) recipe promises to be a crowd-pleaser. Enjoy the creamy, spiced goodness of this Lucknowi recipe with your loved ones!
