Broccoli Malai Kofta Recipe

This is a wholesome and nutritious way to combine the broccoli and paneer into a Kofta. Serve it with soft phulkas and a paneer pulav for a weeknight dinner, or for your parties when you call friends over.

Cooking time
30 min



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The recipe is healthier than its original recipe because of the addition of oats to bind the kofta. In addition the recipe uses kuzhi paniyaram pan to cook the koftas, making it healthier than the dee


For Broccoli Koftas 

  • 1 large broccoli head, grated
  • 100 grams low fat paneer, crumbled
  • 1 packet Saffola Classic Masala Oats
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Saffola Oil 

For the Gravy

  • an inch piece of ginger, grated
  • 2 cups of freshly pureed tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon cardamom powder
  • 1 teaspoon garam masala powder
  • 1/2 cup hung yogurt
  • 1 teaspoon honey
  • 1 tablespoon of kasuri methi (dried fenugreek leaves)
  • Saffola oil for cooking
  • Salt to taste                       

How to make Broccoli Malai Kofta

  • To begin, combine all the ingredients for the kofta in a large bowl. Adjust the salt to suit your taste. Make bite-size broccoli malai kofta balls and keep aside.
  • Place the kofta balls in the paniyaram pan's cavities; drizzle them with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly. 
  • Heat oil in a heavy bottomed pan; add the grated ginger, and honey and sauté for about a minute until the honey begins to bubble.
  • Add the tomato puree, turmeric powder, garam masala, cardamom powder, chilli powder, coriander powder and simmer the kofta gravy for about 5 minutes until the raw smell from the tomatoes goes away.
  • Add in the hung yogurt, 1 cup of water, salt to taste, the pan fried kofta's and simmer for another 5 minutes. Stir in the kasuri methi leaves and serve warm.
  • Serve the koftas along with phulkas and paneer pulao for a weeknight dinner or parties.

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