Tarragon laced khoya kofta and vegetable medley

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
1 ¼ cups khoya/mawa

1 cup plain flour

1 tbsp green banana powder

2 hot green chillies

¼ cup spinach

¼ tsp baking powder

2 tsp tarragon, chopped

1 tsp white pepper

3 tbsp hot water

Sunflower oil to deep fry

2 cups fresh peas

12 asparagus spears

¼ cup extra virgin olive oil

Zest of 2 lemons and juice of 1

1 clove garlic, minced

A pinch of salt and sugar

½ cup deep fried tarragon to garnish


  • Bind all of the ingredients for the kofta and roll them into 1 inch balls.
  • Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.
  • Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.
  • Just before serving add the reheated koftas and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.


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