Our weekday dinners are mostly Chapati with a gravy or sometimes plain rice/couscous/quinoa with some salad & gravy..I absolutely love Tofu and have made burji, palak tofu, even kofta with Tofu and Potato. It is an acquited taste 😬 S funnily refers to Tofu as Vadai Maavu (since it smells like Urad dal vada batter 😅😅) and its not his favorite however even he liked this gravy a lot..This time I wanted to empty half a pack of Tofu along with leftover uncooked Broccoli head. Initially thought of making a stuffed paratha but made this Kofta instead. It turned out so delicious.
I baked the Koftas in Oven instead of deep frying.You can check my Tofu+Potato gravy here where I cooked them in Paniyaram pan.Then before serving add Koftas to the gravy..Those baked koftas can be a great party starter or Appetizer too..The following recipe yields 12-15 koftas and approximately 2 cups of gravy
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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- For Kofta
- 200 gms Tofu
- 15-20 Broccoli Florets
- 1/4 cup Chickpea flour/Kadalai Maavu
- 2 tbsp Panko Bread Crumbs
- 1/2 tsp salt
- 1/2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1 tbsp Oil
- 1 onion
- 3 Tomatoes
- 1/2 tbsp Ginger Garlic pieces
- 1 green chilli small
- 10 Cashewnuts
- 5-6 Almonds I used Sliced Almond Flakes without skin. If you are using whole Almond make sure to remove skin and use 2 or 3 pieces
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1 tsp MDH Kitchen Masala Powder if you don't have this powder add aof Garam Masala Powder itself
- 1 cup plain Milk
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tablespoon Crushed Kasuri Methi Leaves
- 1 tbsp butter
Ingredients
For Gravy
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- Soak cashewnuts in few tablespoons of milk
- Wash Broccoli florets in warm water and using kitchen towel squeeze extra water
- Grate broccoli florets, Tofu together. Add salt spice powders, gram flour and bread crumbs
- Mix everything well and shape them into balls
- Preheat oven at 200c, place aluminium foil in baking tray, drizzle oil
- Bake the koftas at 200c for 25 minutes. Turn sides after 15 minutes so that they all get cooked evenly
- Once done keep the koftas aside
- Grind Onion, Tomato,Green chilli and ginger garlic pieces, soaked cashew nuts, almond slices together
- Heat butter in a pan
- Add this paste, salt, turmeric, chilli powder, coriander powder. Stir it together
- Let it boil in low flame for 10-12 minutes. Keep stirring inbetwern
- Let the raw smell goes off and also you will see oil slightly separates from the pan
- Add milk and MDH Kitchen king masala powder
- Add sugar and let it boil for 4-5 minutes. The gravy will thicken and depending on your preference you can add more milk if you want. I prefer my gravies to be little creamier and thicker..
- Once the gravy turned creamy, add koftas, crushed kasuri methi leaves
- Serve this delicious gravy along with Rice or hot Chapathis
