Malai Kofta is a classic vegetarian Indian dish, tracing its origins to the northern regions of India. Malai Kofta traditionally features fried dumplings in a creamy tomato gravy. This recipe for Malai Kofta uses potatoes as the basis of the dumplings adding in paneer cheese, cashews, raisins, chili peppers, and traditional Indian spices. Dipped in an egg and bread crumb mixture, the dumplings are fried until golden. Garam masala and tomatoes form the basis of the gravy to which is added all sorts of spices for a spicy sauce that pairs beautifully with the Koftas. Serve the Koftas on top of the gravy and garnish with cilantro, sliced almonds, and cream.

Ingredients

  • 800 grams potatoes (peeled and quartered)
  • 2 tablespoons paneer cheese (or Haloumi cheese or mozzarella cheese)
  • 1 tablespoon cashews (crushed)
  • 1 tablespoon raisins
  • 3 green chili peppers (diced)
  • 1/2 tablespoon sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon cilantro (ground)
  • 1 tablespoon chili powder
  • 2 cardamom pods
  • flour
  • 2 eggs (beaten)
  • breadcrumbs
  • vegetable oil
  • 1 onion (small, diced)
  • 3 garlic cloves (diced)
  • 1 teaspoon powdered ginger
  • 1 tablespoon cashews (crushed)
  • 1 tablespoon peanuts
  • vegetable oil
  • 500 milliliters crushed tomatoes
  • 1/2 tablespoon sugar
  • 1 teaspoon chili powder
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon cilantro (ground)
  • 1/2 tablespoon ground cumin
  • heavy cream
  • cilantro (for garnish)
  • ground almonds (for garnish)

Directions

  1. Boil the potatoes in plenty of salted water until soft. Let cool and blend into a puree.
  2. Add to the potatoes the cheese, crushed cashews, raisins, chili peppers, sugar, cumin, cilantro, chili powder, and cardamom. Mix everything well until combined.
  3. Form into plum-sized balls and coat in flour, then beaten egg, and finally bread crumbs. Refrigerate until set.
  4. Separately, in a blender, add the onion, garlic, ginger, cashews, and peanuts to start making the sauce. Blend until a paste forms.
  5. In a skillet, heat a little oil and pour in the contents of the blender. Simmer for 10 minutes on low heat until it has darkened in color and the onions have softened.
  6. Add the crushed tomatoes, sugar, chili powder, garam masala, ground cilantro, and cumin. This makes a thick sauce, so if you like it thinner, add a little water until reaching your desired consistency.
  7. On low heat, simmer the sauce for 20 to 30 minutes, then lower the heat to keep it warm.
  8. In another wok or skillet, heat up 2 fingers of vegetable oil and start frying the koftas, turning them so they brown on all sides.
  9. Serve the koftas on top of the sauce and garnish with cream, cilantro, and almonds.
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NutritionView more

520Calories
Sodium14%DV340mg
Fat34%DV22g
Protein31%DV16g
Carbs24%DV72g
Fiber44%DV11g

PER SERVING *

Calories520Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat4.5g23%
Trans Fat0g
Cholesterol120mg40%
Sodium340mg14%
Potassium1670mg48%
Protein16g31%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber11g44%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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