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Malai Kofta

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Malai Kofta recipe by Nazia Nazar at DesiRecipes.com.
Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or zeera Rice.


Ingredients
For the koftas:
2 cups peeled and diced boiled potatoes
1 cup mixed vegetables (carrots, beans, peas, sweet cornClick to find more about corn) boiled
1 cup paneer cubes
2 tbsps of double cream
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 cup chopped nuts (almondsClick to find more about almonds, walnuts and cashewnutsClick to find more about cashewnuts)
1/4 raisinsClick to find more about raisins chopped fine
SaltClick to find more about Salt to taste
Vegetable/ canola/ sunflower cooking oil to fry the koftas
For the sauce:
3 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions quartered
2 tomatoes quartered
2 tbsps garlicClick to find more about garlic paste
1 tbsp gingerClick to find more about ginger paste
2 tsps coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp poppy seedsClick to find more about poppy seeds lightly roasted and ground into a powder
3 tbsps nuts (cashews and almondsClick to find more about almonds) ground into a thick paste
SaltClick to find more about Salt to taste
2 tsps garam masala


Preparation
Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potatoClick to find more about potato. Season with saltClick to find more about 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, gingerClick to find more about ginger, garlicClick to find more about 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 seedsClick to find more about poppy seeds powder and nut paste and fry for another 23 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 saltClick to find more about 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 23 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.



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