It was always on my wish list to cook “Malai Kofta” as I have always heard it is one of the best vegetarian recipes which I have never tasted. “Malai Kofta” is one such vegetarian recipes that never go out of fashion and always makes you salivate by just hearing its name. The soft and creamy inner filling of the kofta and sweet and sour spicy gravy is simply yummy!
Ingredients for Kofta:
- 4 large Potatoes (boiled, peeled and mashed)
- 1 Carrot (boiled, peeled and mashed)
- 150 gms Peas (boiled, peeled and mashed)
- 8-10 Cashew nuts, roughly chopped.
- 10-12 Raisins chopped.
- Frozen Amul Cream.
- 4 tablespoons White Flour.
- Biscuit Crumbs.
- Salt to taste.
- Sunflower Oil for frying.
Ingredients For Gravy:
- 1 cup Tomato puree.
- 1 cup Onion puree.
- 15 Cashew nuts finely chopped.
- 2-inch piece of Cinnamon, Cloves & Cardamom.
- 1 tablespoon Cumin seeds.
- 1 tablespoon Red Chilli Powder.
- 1 teaspoon Coriander Powder.
- 2 teaspoons Sugar.
- 5 green chillies cut into halves.
- 1 Bay leaf.
- 1 cup milk.
- 1 cup water.
- ½ cup Sunflower Oil.
- 1 teaspoon Garam Masala powder.
- 50 gms Amul Butter.
- ½ cup Amul cream.
Method for Kofta:
- Take boiled, peeled and mashed potatoes along with the carrot and peas in a bowl. Add salt if you have not added it while boiling the vegetables.
- Divide the mixture into 12 equal portions and give each portion a round shape of ball.
- Take white flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put approx. 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
- Carefully wrap filling from all sides and make round ball. Make sure that cream is wrapped properly because it will melt and may come out while deep frying. Coat the ball evenly with white flour from all sides and biscuit crumbs. Repeat the process for remaining portions.
- Heat oil in a kadai (or frying pan) for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai (making sure to not to splash the hot oil) and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining ones.
Method for Gravy:
- Heat oil in a deep pan or kadai over medium flame. Add bay leaf, cinnamon, cloves, cumin seeds and sauté for a minute or two.
- Add onion puree.
- Sauté until it turns light pink – will take around 4-5 minutes.
- Add tomato puree.
- Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between.
- Add the finely chopped Cashew nuts and stir well.
- Add milk when the gravy turns thick and stir well and the gravy will change its color.
- Now add water and mix well and cover it with lid to cook on low flame.
- Add butter when the water gets mixed properly.
- Add the cream and sauté for 2 minutes.
- Now add the koftas in the creamy malai and pour gravy over them.
- Garnish with fresh cream and coriander leaves.
- Serve hot with Parathas or Jeera rice.