Veg Malai Kofta
Veg Malai Kofta is a popular North Indian dish. It is a sweet, tangy, creamy and mild spicy dish.
Measurement: 1 Cup = 180 ml
Serves: 3 to 4
Ingredients:
For the Koftas:
- Potatoes (boiled, peeled & mashed) – 2 to 3 medium
- Cabbage (shredded) – 1/2 cup
- Cauliflower (grated) – 1/2 cup
- Carrot (grated) – 1/2 cup
- French beans (chopped) – 1/2 cup
- Soya granules (treated)- 1/2 cup (optional)
- Fresh peas – 1/4 cup
- Maida – 1 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/4 tsp
- Garam masala – 1/3 tsp
- Corn flour – 2 tbsp
- Oil – 1 tbsp
- Salt to taste
- Oil – for deep frying
For the Gravy:
- Onion – 1 large (sliced), 1 small (chopped)
- Tomato (chopped) – 2 medium
- Tomato puree (ready made) – 3 tbsp
- Green chilly (chopped) – 1
- Garlic – 6 to 8 cloves
- Cashew nuts – 8 to 10
- Malai – 1/2 cup
- Cloves – 2
- Cinnamon – 1/2” stick
- Green cardamom seeds – 4
- Black cardamom seeds – 4
- Bayleaf – 1 small
- Coriander seeds – 10 to 12
- Turmeric powder – 1/4 tsp
- Kashmiri mirchi powder – 3/4 tsp
- Chilly powder – as per your requirement
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Kitchen king masala – 1/2 tsp
- Kasuri methi – 1/2 tsp
- Sugar – 1 tsp
- Malai / fresh cream – for garnishing
- Coriander leaves – for garnishing
- Oil – 3 tbsp
- Butter – 1 tbsp
- Salt to taste
Procedure:
For the Koftas:
- Blanch carrot, french beans and peas. Keep aside.
- Heat 1 tsp oil in a pan and add cabbage, stir fry for a minute on high flame.
- Add cauliflower and stir fry for another minute.
- Sprinkle little salt.
- Add blanched vegetables and stir fry for half a min. Put off the flame.
- Combine stir fried vegetables, potato, soya granules, turmeric powder, chilly powder, garam masala, maida and salt. Mix well.
- Divide the mixture into 10 to 12 balls of equal size.
- Shape them round or cylindrical.
- Heat oil in a deep frying pan.
- Coat the balls with corn flour (dry).
- Deep fry on low to medium flame till golden brown.
- Koftas are ready.
For the Gravy:
- Heat oil a pan or kadai and add whole spices, fry till they give out aroma.
- Take them out and add sliced onion, fry till onion turns translucent.
- Add tomatoes and stir fry till they soften,
- Add garlic and cashew nuts, stir fry for half a min.
- Let it cool.
- Grind it with spices.
- Heat butter, in the same pan.
- Add chopped onion, stir fry till onion turns golden brown.
- Put off the flame.
- Add green chilly, garam masala, kitchen king masala, corriander powder, cumin powder and kashmiri mirchi powder. Put on the flame.
- Add the ground paste and mix well, keep it on low flame for 5 min. Stir occasionally.
- Add tomato puree and stir.
- Add water as per your requirement.
- Add turmeric powder, salt and sugar. Check the taste and add chill powder.
- Add kasuri methi and simmer for 3 – 4 min.
- Add malai and stir well, simmer for a min.
- Add koftas and simmer for a min.
- Garnish with malai / fresh cream and corriander leaves.
- Serve immediately with roti, naan, pulka, rice etc.
Tip:
- Koftas should be added just before serving.
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