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Vegetarian Malai Kofta

Vegetarian Malai Kofta Recipe

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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 200 g paneer, grated
  • 2 medium potatoes (about 300 g), boiled and mashed
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped green beans
  • 1 green chilli, finely minced
  • 1 tsp grated ginger
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 3 tbsp cornflour (cornstarch)
  • Oil for deep frying
  • 2 tbsp ghee or butter
  • 1 medium onion (about 150 g), sliced
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes (about 300 g), roughly chopped
  • 12 whole cashews
  • 3 green cardamom pods
  • 1 inch cinnamon stick
  • 2 cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp sugar
  • 1/4 cup heavy cream (plus extra for drizzling)
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 1 cup water

Method
 

  1. Mix the grated paneer, mashed potato, carrot, beans, green chilli, ginger, garam masala, salt, and cornflour until a soft dough forms. Let it rest for 10 minutes.
  2. Shape the mixture into 12 smooth balls. Deep fry in 350°F (180°C) oil for 4-5 minutes until deep golden. Drain on paper towels.
  3. Heat ghee or butter, sizzle the whole spices and cumin seeds for 30 seconds, then cook the onion for 7-8 minutes until browned. Add ginger-garlic paste and cook 1 minute.
  4. Stir in the tomatoes, cashews, turmeric, and chilli powder. Cook for 5-6 minutes until the tomatoes break down and oil separates. Cool slightly, then blend with 1/2 cup water until smooth. Strain the puree back into the pan.
  5. Add the remaining garam masala, salt, sugar, and another 1/2 cup water. Simmer for 7-8 minutes until thickened. Stir in the cream and crushed fenugreek leaves, simmer 1 minute. Gently add the koftas, warm through for 2 minutes, and serve drizzled with extra cream.

Notes

If you are making this for a party, prepare the gravy and fry the koftas hours ahead, then reheat everything just before serving. The koftas will absorb sauce over time, so add them only when you are ready to eat.