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

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

By Marsha Gardner
@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.

Rating:

★★★★★ 1 vote5

Comments:

17 Comments

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

Step-by-Step

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.
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.
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.
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.
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.
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.
Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.