Malai Kofta ( Indian veg-balls in a thick sauce)

Marsha Gardner

By
@mrdick1950

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.

After reading the recipe you will see why this dish is saved for special occasions. Well worth the extra work in my estimation.

I only make this dish about twice a year.

My friend Pratima sent me the picture of her Malai Kofta.


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Ingredients

KOFTAS

2 c
potatoes, peeled, diced and boiled
1 c
mixed vegetables, frozen, thawed
1 c
paneer cubes
2 Tbsp
thickened heavy cream
1 tsp
cumin, ground
1 tsp
coriander, ground
1/2 tsp
red chili powder
1/2 c
nuts, chopped (almonds, cashews, walnuts)
1/4 c
raisins, chopped fine
kosher salt to taste
canola oil for frying

SAUCE

3 Tbsp
canola oil
2 large
onions, quartered
2 large
tomatoes, quartered
2 Tbsp
garlic paste
1 Tbsp
ginger paste
2 tsp
coriander, ground
1 Tbsp
cumin, ground
1/2 tsp
red chili powder
1 tsp
poppy seeds, toasted and ground
3 Tbsp
almonds and cashews ground into a thick paste
kosher salt to taste
2 tsp
garam masala

Directions Step-By-Step

1
KOFTA:
Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
2
Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
3
Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
Drain on paper towels and keep aside.
4
For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
5
Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
6
Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
7
Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian