vegetable malai kofta

This feels like moving homes.  Like entering a fresh and still unfamiliar space with your familiar and precious belongings and procceding it make it your own.  A move I had been contemplating for more than a year but balked, knowing that the transition from Blogger to WordPress was not going to be as simple as clicking the import button and everything magically landing exactly where it was supposed to.   And so the idea stewed at the back of my mind, lifting its head up every once in while to remind me of its existence, until I finally set upon doing something about it last month.  Many hours of searching for how-to articles on moving  from Blogger, lots of scribbled notes, some stress eating, fussing over little details wondering if a widget looks better here or over there…… and it is still not done!  Some more tweaking and final touches needed but I figured I would be fiddling around with it forever and now was as good a time as any to take it live.

I had made these koftas many weeks back when we had several consecutive weekends entertaining friends and other guests, and I was running out of menu ideas.  The handwritten notes written on the back of an envelope sat next to my computer, slowly getting buried by other newer bits of paper.  So I had to make sure it got onto the blog before it disappeared.  While it made the husband very nervous about me placing my kitchen experiments in front of unsuspecting guests, I knew that this twist on a classic malai kofta in a white sauce was not going to put me in an awkward spot 🙂

Koftas on the table make any meal look special and I almost always have them on the menu when I am unsure about the familiarity of our guests with Indian food.  I know it reminds people of meatballs that are part of so many cuisines and cultures.  And they always end up being the star of the table and I am always delighted at their expression of surprise when they find out the dish is vegetarian.

These also have a hefty amount of vegetables hidden in them.  It gives some body to the dish and also a wonderful flavor.  You could try pan-frying them instead of deep-frying but they hold their shape best when deep-fried.  I have made them many times over the past few months and found that they don’t absorb too much oil either.  I also have a note at the end of the recipe if you want to make them a day ahead.

The sauce which is quite the change from my “I know it by heart” tomato-based one is delicious –  silky smooth and rich but not overly so.  Sure it has nuts and cream but you really don’t need large amounts of it.  Adapted from a recipe by Tarla Dalal, it is quite special.  Make sure to blend it into a very smooth paste and add enough water to get a sauce that is fairly thick and coats the back of a spoon.  The fennel seeds give it a wonderful flavor and the combinaton with cloves, cardamom, cinnamon and dried fenugreek leaves makes for a delicately flavored and subtle dish.  I hope you try making it sometime!

Print Recipe

Vegetable Malai Kofta

Ingredients

• Kofta:
• 2 cups boiled and grated potatoes
• 2 cups grated paneer
• 1 1/2 tbsp cornstarch
• 1/2 cup almond flour/powder
• 1 cup finely chopped broccoli tops
• 1 cup shredded carrots, medium shred
• 1 cup finely shredded purple or green cabbage
• 1/2 cup frozen peas, thawed and smashed finely (optional)
• 1/2 tsp kasoori methi
• 1 tsp garam masala
• 1 thai chili pepper, finely chopped
• 1-2 tsp ginger-garlic paste
• oil for frying
• salt to taste
• Some golden raisins to stuff inside the kofta (optional)
• Cashew Sauce (adapted from a recipe by Tarla Dalal):
• 1/2 cup raw cashews, soaked overnight
• 1/4 cup char magaz (mixed seeds)*...optional
• 1 large white onion, chopped into chunks
• 3 cloves garlic
• 2 tbsp chopped fresh ginger
• 1 tsp kasoori methi
• 1 tsp fennel seeds
• 4 cloves
• 4 green cardamom pods
• 1-inch stick cinnamon
• 2 small pieces mace
• 1/8 to 1/4 cup plain yogurt, beaten until smooth
• 1/4 cup heavy cream (optional)
• 2 cups water
• 1 tsp vegetable oil, canola oil
• salt to taste

Instructions

1

For the kofta:

2

Lightly steam the broccoli, carrots and cabbage in the microwave for 4-5 mins. Leave it uncovered. This helps cook it down just enough and also draws some of the water out. Keep aside to cool.

3

Thaw the frozen peas in the microwave and then smash it well after it has cooled.

4

Heat oil in a kadai or pan on medium-high heat for deep frying

5

Take a large mixing bowl and add the potato, paneer. almond flour, cornstarch, cooled broccoli, carrots, cabbage and peas.

6

Add the almond powder, cornstarch, kasoori methi, garam masala, ginger-garlic paste, chopped green chili and salt to taste. Mix well.

7

Pinch off walnut size pieces of this dough and shape them into balls. Flatten and place one or two golden raisins and bring the dough over them. Shape again in to balls or ovals.

8

Drop one kofta ball/oval into the oil to make sure it isn't falling apart. If the dough seems too soft and it is falling apart, you can add a little more almond flour and cornstarch....a tsp at a time.

9

Fry until they are golden brown and keep aside.

10

For the sauce:

11

Heat the oil on medium heat and add the cardamom, cloves, cinnamon and fennel seeds. Let it get just slightly puffy without changing color and immediately add the onions and garlic. Toss for a few seconds and then add the water.

12

Add the soaked cashews, the char magaz and fresh ginger. Bring to a boil and boil until the onions turn transparent and are cooked. Cool completely** and blend to a smooth paste in the blender (I use the vitamix).

13

Pour the sauce into a pan and add the heavy cream. Add a little water if needed and bring to a boil. Then add the yogurt and stir well.

14

Crush the kasoori methi into the sauce and brng to one more boil. You might need to add some water to keep the consistency of a thick sauce.

15

Just before serving:***

16

Arrange the koftas on a platter and pour the sauce on top. Garnish with some more kasoori methi and serve with naan, parathas or pulao.

Notes

* You can leave out the char magaz or substitute with some skinned almonds. ** Make sure the sauce is at room temperature before blending otherwise it will come flying off the blender!! *** You can make both the koftas and the sauce (without the yogurt and heavy cream) a day ahead and store in the fridge. Before serving the next day, warm the koftas in the oven at 250 F until completely warm and heat the sauce, adding the yogurt and heavy cream. Arrange on platter, pour the sauce, garnish and serve with naan, parathas or pulao.