'Malai Kofta' vegetarian recipe is a very rich, indulgent and delicious dish. .'Malai' translates to cream and 'Kofta' translates to dumplings. Mashed potatoes, cheese, and sometimes other vegetables are used to make the koftas. The 'koftas' are dunked in a rich tomato sauce infused with spices, cream, and cashew paste.
This is a very popular dish for special occasions. Indulging it occasionally is a welcome treat to the taste buds. The 'koftas' can be deep-fried, baked, or shallow fried in an appe-pan. It is a time-consuming process to make, but the effort is worth it, especially for a special occasion! This delicious dish is a joy to serve and impress your guests.
This Malai kofta vegetarian recipe from Northern India is said to have originated from the Mughalai cuisine, a legacy left behind by the Mughals who ruled India. Interestingly, it is also believed to have a Turkish and Persian influence. The dumplings can be made in many different ways. You can even stuff it with dry fruits or cheese in the center.
In my version of the recipe, I mash all the ingredients together and make small round balls out of it. You can also roll into oval shapes or flatten it if you like. You can make the 'Koftas' in advance and freeze them. If you have remaining stuffing from the koftas that were not fried, they can be used in other recipes like the stuffing to make aloo parathas as well. Please read on for the recipe and hope you enjoy it.
Malai Kofta curry is a delicious dish made of vegetable dumplings in a rich and creamy tomato sauce , best served with rice or naan or bread
- 2 potatoes boiled and mashed
- 1 cup crumbled paneer
- 1 tsp red chilli powder
- ½ tsp garam masala powder
- ½ tsp chaat masala or amchur powder optional
- 2 tsp corn flour
- 1 tsp salt
- ½ cup coriander leaves finely chopped
- 2 cups oil to deep fry
- 1 onion extra large chopped
- 4 to 5 tomatoes medium sized choped
- 10 -12 cashews soaked in ½ cup milk
- 1 tsp ginger garlic paste
- 1 tsp jeera
- 1 tsp red chilli powder Kashmiri chilli
- 1 tsp coriander powder
- ½ tsp amchur (dried mango) powder or chaat masala
- 1 tsp garam masala
- 2 bay leaves
- 4 cloves
- ½ inch cinnamon stick
- 4 cardamom
- 2 tbsp butter
- 3 tbsp vegetable oil
- ½ cup chopped coriander leaves
- 2 tbsp whipping cream
- 2 tbsp dried kasuri methi (fenu greek leaves)
- 1 tsp salt
- 1 tsp sugar
Boil and mash the potatoes.
Add crumbled paneer to the potatoes and mix well.
Add the spices red chilli powder, garam masala, amchur powder (optional), along with corn flour and chopped coriander leaves and mix well .
Form small round balls and keep aside or in a refrigerator for about 30 minutes.
Heat oil in a pan and deep fry the veggie balls .Alternatively you could cook it in an appe-pan with very little oil.
Take a deep bottomed vessel and add the butter and oil to it.
Add the spices cumin seeds, bay leaves, cloves, cinnamon and cardamom to it.
Next add chopped onions and sautee well.
Add ginger garlic paste and sautee till the raw smell is gone.
Add the chopped tomatoes and cook it well for about 15 to 20 minutes till it leaves oil from the sides.
Fish out the whole spices and grind the onion and tomato to a fine paste when cooled.
Grind the cashews and milk to a fine paste and keep aside.
In the same pan , add a little oil and add the red chilli powder , coriander powder garam masala , amchur powder and the onion tomato paste and mix well.
Add the sugar and salt to taste.
Add the cashew paste and mix well .
Add the whipping cream and the dried and powdered fenugreek leaves .
Turn off flame and transfer to serving bowl
Add the dumplings to the gravy just before serving .
Garnish with chopped coriander leaves and whipped cream .
Enjoy it with bread or rice !