Broccoli Kofta Curry

I am absolutely amazed it took me this long to cook with WAIT FOR IT! BROCCOLI… Yea yea I know its not everybody’s favorite food; especially not the kids. But when you can hide it in a luscious, rich and creamy ‘BROCCOLI KOFTA CURRY’ why tell the kiddies what they are eating (LAUGHS!!!).  All they are going to see is deep-fried cheesy bites drenched in a tangy tomato and yogurt curry. I bet y’all are going to have your little ones eating out of your hands in no time.

Broccoli is considered to be a SUPERFOOD since it’s got a bunch of things that are good for your health. Being a bit of health nut myself, it’s indeed surprising that I have never bothered to cook with it. Y’all won’t believe it but it was my friend’s picky little eight year old who finally made me buy it.

Today a friend of mine who I have not spoken to in about 6 months has her birthday. So I call her and after a bit of catching up the conversation naturally veered towards her kids. She is beginning to get worried that her older one is becoming a bit of a picky eater. It was this conversation, which became the inspiration for this recipe.

If you ask a kid the veggies he or she doesn’t like then one of the first few names mentioned is BROCCOLI so it was definitely going to be the star of my recipe. Next if you want children to eat something they do not like then you can either put it in their favorite foods or simply hide it in a recipe. I took the second approach and turned the broccoli into koftas. Now I could have left the koftas as it is but I did not want to take any chances since today’s kids are quiet smart (LAUGHS!!!). I drenched them in a curry just to take any semblance of doubt away from the kids that they are indeed eating BROCCOLI (CHUCKLES!!!).

Lets get the broccoli cooking first. Blanch the broccoli florets in a pot of boiling water for 5 minutes, then rinse under cold water. Drain well. Pulse the broccoli in a food processor for few seconds. In a bowl add mashed potatoes, broccoli, rice flour, red chili powder, garam masala, serrano chillies, dry mango powder, salt and stir together. Add a little cheese in it for extra cheesy goodness. Cover and refrigerate for an hour. Scoop equal amounts of the mixture by hand or with an ice cream scoop and gently press between your hands into a firm ball. 

Then deep fry till golden and crisp. Drain on absorbent paper.

Gently roast the onions in a sauté pan over a medium heat and cook until soft. Keep aside to cool. In a blender add the onion mixture and blend to make a smooth paste with a little water. 

In a deep pan add oil. Once hot add onion paste, ginger garlic paste and cook till the raw smell of the ginger and garlic disappears. Add tomato puree along with coriander powder, red chili powder, turmeric, garam masala and stir well.

Add water as desired and bring it to boil. Let it simmer for 10 minutes. Take the pan off the stove, add yogurt. Put the pan back on the stove and cook for 3-4 minutes. Gently add the koftas to the gravy and cook for 3-4 minutes. 

Garnish with cilantro. Serve hot.

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Broccoli Kofta Curry

Rahul

Cheesy broccoli koftas gently simmered in a mildly spiced onion and tomato sauce. This will make sure you finish your broccoli.

5 from 5 votes

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Ingredients

  

Kofta

• 2 Broccoli heads
• 1 cup Mozzarella Cheese
• 1 Potato boiled & mashed
• 4 tbsp Rice flour
• 1 Serrano Chilli finely chopped
• 2 tsp Garam Masala
• 3 tsp Dry Mango Powder
• Salt: To taste
• Oil

Curry

• 1 Onion finely chopped
• 2 tbsp Ginger Garlic Paste
• 2 cups Tomato Sauce
• 1½ tsp Red Chili Powder
• 2 tsp Coriander Powder
• ¾ tsp Turmeric
• 2 tsp Garam Masala
• 1 cup Yogurt
• Salt to taste
• Oil

Instructions

 

Kofta

• Blanch the broccoli florets in a pot of boiling water for 5 minutes, then rinse under cold water. Drain well. Pulse the broccoli in a food processor for few seconds.
• In a bowl add mashed potatoes, broccoli, cheese, rice flour, red chili powder, garam masala, serrano, dry mango powder, salt and stir together. Cover and refrigerate for an hour
• Scoop equal amounts of the mixture by hand or with an ice cream scoop and gently press between your hands into a firm ball. Deep fry till golden brown.

Curry

• Roast the onions in a sauté pan over medium heat and cook until soft. Keep aside to cool. In a blender add the onion mixture and blend to make a smooth paste with a little water.
• In a deep pan add oil. Once hot add onion paste, ginger garlic paste and cook till the raw smell of the ginger and garlic disappears. Add tomato puree along with coriander powder, red chili powder, turmeric, garam masala and stir well.
• Add water as desired and bring it to boil. Let it simmer for 10 minutes. Take the pan off the stove, add yogurt. Put the pan back on the stove and cook for 3-4 minutes. Gently add the koftas to the gravy and cook for 3-4 minutes.
• Garnish with cilantro. Serve hot

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