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broccoli koftas with avocado parathas

Broccoli Kofta Curry with Avocado Parathas

Succulent and soft, crispy on the outside but super tender on the inside air fried/deep fried broccoli koftas simmering in a smooth, satiny and delicious onion-tomato-cashew gravy served with soft and healthy avocado parathas/puris.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Vanitha

Ingredients

FOR BROCCOLI KOFTA CURRY:

  • 4 cups broccoli florets grated or finely minced (about 2 cups grated)
  • 1 large sweet potato steamed and grated (about ½ cup mashed)
  • ½ cup besan/chickpea flour
  • 3 tablespoons rice flour
  • 1 teaspoon Kashmiri Red Chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt

FOR GRAVY:

  • 3 to 5 tomatoes chopped (about 2 cups)
  • 1 cup roughly chopped onions
  • 15 to 20 cashew nuts (or almonds)
  • 3 green cardamoms
  • 1 inch cinnamon stick
  • 3 large cloves of garlic
  • 1 inch piece of ginger
  • 1 bay leaf
  • 1 tsp black pepper powder
  • 6 to 8 dry red chilies optional
  • 3 tablespoons oil
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • 1 to 2 tablespoons of sweetener like jaggery or sugar/coconut sugar (optional)

FOR GARNISH:

  • Crushed kasoori methi/dried fenugreek leaves
  • Freshly chopped coriander leaves/cilantro

FOR THE AVOCADO PARATHA OR PURIS:

  • 1 large avocado
  • 2 ½ cups multigrain atta or whole wheat flour
  • Salt to taste
  • Oil for basting parathas or deep frying for puris

Instructions

TO MAKE THE BROCCOLI KOFTAS:

  1. In a large mixing bowl, add the grated or finely minced broccoli, mashed or grated sweet potato (or cooked raw bananas or even potatoes), rice flour, besan/chickpea flour and spice powders with salt.

  2. Mix well and make a soft dough like mixture. Sprinkle water if needed or if too wet, add a teaspoon/tablespoon or more of besan and/or rice flour.

  3. Grease your hands with oil (optional but makes for a smooth ball of dough). Make small golf ball size balls and set aside on a plate
  4. Preheat air fryer at 400 F for 5 minutes.
  5. Place the broccoli kofta balls in the air fryer basket (line with parchment if necessary or grease the basket with some oil).
  6. Ari fry koftas for 12 to 15 minutes, flipping over halfway until slightly golden brown and crispy to the touch. The koftas will be soft and tender inside.
  7. You can deep fry too if you want. Again, add more besan and/or rice flour to form firm balls but do not add too much flour or the koftas will be dense and hard
  8. Deep fry on medium heat, flipping often until golden brown.

FOR KOFTA GRAVY:

  1. Boil 3 to 5 tomatoes, (about 2 cups roughly chopped tomatoes), 1 cup roughly chopped onions, 15 to 20 cashews, 3 green cardamoms, 1 inch cinnamon, 3 large cloves garlic, and 1 inch ginger along with teaspoon of black pepper and 1 bay leaf for 20 minutes.
  2. Drain, remove the whole bay leaf, cool and blitz to fine paste.
  3. Strain through a sieve to remove any bits of whole spices used. Keep the broth aside for use to dilute gravy.
  4. Keep mashing with a spatula or spoon to rub the paste against the sieve. You will get a thick sauce like mixture.
  5. To prepare the gravy, in a kadai/saucepan, heat 2 to 3 tbsp oil (you can substitute 1 tbsp of oil with regular butter or vegan butter).

  6. Once hot, add 1 teaspoon of kashmiri red chili powder, 1 tsp dhania/coriander powder and 1 tsp jeera/cumin powder; bloom for a few seconds.

  7. Add strained tomato onion puree and mix well; cook on medium low heat for a couple of minutes, stirring continuously.

  8. Stir in the strained broth (as much as you want) and adjust consistency of gravy. Add more water if needed.

  9. Add salt to taste and 1 to 2 tablespoons of jaggery/ sugar to balance the acidity of tomatoes.

  10. Bring to a boil and then a gentle simmer for 5 minutes, stirring in between.

  11. Garnish with crushed Kasoori methi/dried fenugreek leaves or freshly chopped cilantro/coriander leaves.
  12. A few minutes before serving, dunk the broccoli koftas (air fried or deep fried), as many as you need and simmer for 5 minutes.
  13. Serve hot with avocado paratha or puri (which ever you prefer) or your favorite flat bread.

TO MAKE AVOCADO PARATHA:

  1. Mash 1 ripe avocado and add 2 to 2 ½ cups of multigrain atta/flour or plain whole wheat flour.
  2. Add salt to taste and make a soft dough with a little water (do not add too much; add as needed) and knead for 5 to 7 minutes.
  3. Set aside covered for about 30 minutes.
  4. Make parathas (make small balls, roll into large discs and shallow fry on a flat griddle) or puris (make small balls, roll into small 3 to 4 inch discs using a rolling pin and deep fry in hot oil until puffy and light golden brown on both sides). Serve hot with kofta curry.
  5. Enjoy and Happy Cooking!

Recipe Notes

  • Adjust the amount of spices according to your family preference.
  • Make sure you mince the broccoli florets fairly fine. You can use a blender jar, food processor or hand mincer.
  • Instead of sweet potatoes, you can use regular potatoes, raw bananas or even some paneer or Indian cottage cheese (or tofu if vegan) in the koftas.
  • Let the koftas simmer in the hot gravy for a few minutes before serving.
  • If you are not bothered to make the koftas, then use sauteed broccoli florets instead. I added some paneer too. Tastes amazing and easier to make. (check my post above for that recipe)
  • This gravy is so luscious and delicious, you can use it as a base for any curry with mixed vegetables, your favorite koftas or even to sunk boiled eggs, cooked meat etc.
  • Leftover koftas can be served as appetizers or a snack to enjoy with some dip like ketchup, green coriander chutney etc.
  • Enjoy and Happy Eating!