Tarragon laced khoya kofta and vegetable medley

Name: Tarragon laced khoya kofta and vegetable medley
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: en
Ingredients: 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; 3 courgettes; 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

Main Dish

4 servings

20 min

30 min

Very Easy

Tarragon Laced Khoya Kofta and Vegetable Medley

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Ingredients

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

3 courgettes

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

Preparation

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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