Malai Kofta is a vegetarian delicacy that goes very well with naan and any flavored rice. It is a vegetarian version of meatballs. For this; balls made out of grated vegetables (koftas) are fried/baked and dipped in a creamy rich sauce/gravy. It is an all time favorite in any Indian restaurant. It looks like a long procedure but, it is definitely a very easy one. Next time, order a restaurant special for dinner outside and savor homemade Malai kofta at home. A perfect party pleaser!
4 Potatoes – Boiled and peeled
2 Carrots - Grated
1 cup French cut beans
3 Green Chilies – Cut finely
2” Ginger – Finely grated
½ tsp Red chili powder
½ tsp Cumin coriander powder
5 bread slices
4 tsp of bread crumbs – optional
Boil all the vegetables with salt, drain and mix them well. Add chopped green chilies, ginger and coriander, red chili powder and cumin coriander powder. Place bread slices under running tap water for 10 seconds and gently squeeze the excess water. Grated paneer can also be added at this time.
Mash it in the potato base and mix properly. Make small lemon size balls and place them on the palm and role it between the hands. (shaped like bullets) and have them ready for frying.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Pick each piece, role it in a plate of bread crumbs and gently drop in oil. Let then fry for a few seconds and keep turning back and forth so it will not burn. Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed. Or, grease a dosa griddle and roast them on medium flame turing frequently.
3 Large Onions
4 Tomatoes or 1 small can tomato paste
2 tsp Ginger – garlic paste
3 Green Chilies
½ tsp Shahi Jeera
2” Cinnamom stick
2 Red Chilies
½ cup Cashew nuts
1 cup Half-half / Fresh cream
Take a large non stick pan and add oil. When oil is hot add shahi jeera, red chilies, cloves, elachi, cinnamon stick and fry. Then add cashew nuts and fry till nicely done. Add chopped onions and fry till the color changes, then add ginger-garlic paste and then chopped tomatoes and dates. Cook till nicely done. Add chopped coriander and remove from flame, let cool and grind to a smooth paste in a blender. Add water as required.
Add oil to the same non stick pan and transfer the ground puree to it and bring to a boil. Add salt, and cumin-coriander powder. Bring to a boil, keep stirring frequently. Reduce the flame and add half-half slowly mixing, let cook till bubbles are formed. Add water if gravy thickens. Add grated butter if a greasy gravy is desired. Transfer into a large serving bowl.
Gently add the koftas to the gravy when it is still hot. The koftas will absorb the spices from the gravy. Garnish with roasted almonds and cream. Serve with flavored rice of choice or naans, paratas.