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Cheesey Broccoli Peanut Kofta cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Cheesey Broccoli Peanut Kofta dishes that you simply make.
Alright, don’t linger, let’s approach this cheesey broccoli peanut kofta formula with 24 components which are undoubtedly easy to find, and we have to process them at the very least through 6 measures. You should devote a while on this, so the resulting food could be perfect.
Composition of Cheesey Broccoli Peanut Kofta:
- Give For the Koftas
- Provide 1 medium broccoli, grated finely with tender stalks
- Make ready 1 Potato boiled and grated
- Take 2 tbsp for Roasted peanut, crushed coarsely
- Make ready 1/4 tsp of Coarsely crushed black pepper
- Take 1/2 tsp Salt
- Make ready 1/4 tsp - Garam masala
- Provide 1/4 tsp of Amchoor / dry mango powder
- Prepare 1 1/2 tbsp for Corn flour
- Give of For the gravy
- Give 1 for cheese cube cut into 10 pieces
- Get 3 tbsp for Oil
- Provide for Oil: to deep fry
- Require 3 large tomatoes ground to a puree and sieved (or one cup ready made tomato puree)
- Make ready 1 tsp for cumin seeds
- Take 1 1/2 tsp of Ginger paste
- Make ready 4 tbsp Green coriander chopped
- Require 1 1/4 tsp - Salt
- You need 1 1/2 tsp of Dhania powder
- Get 1/2 tsp Kashmiri red chilli powder
- Prepare 1 cup for Milk
- Prepare 1 cup Water
- Prepare 1/4 cup Cream or malai (milk topping)
- Make ready 3/4 tsp - Garam masala
Cheesey Broccoli Peanut Kofta making process:
- 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.
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