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.
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.