Malai Kofta has always symbolised richness in all ways. Creamy and rich preparation with cottage cheese dumplings, Malai Kofta is a delicious savoury dish of Moghlai origin. Malai Kofta is a classic dish from the northern parts of India consisting of paneer balls mixed with mashed vegetables afloat a creamy gravy. Cashew nuts and raisins stuffed soft malai kofta and that to with cashew nuts, curd and cream gravy sound too delicious. Malai kofta is a delicious and rich main dish for any special occasions Malai Kofta is the vegetarian alternative to meatballs. Malai Kofta is a vegetarian dumpling dish made with the best curry sauce. It's a decadent vegetarian dish and this dish is best served hot and goes very well with naans (tandoor-baked flatbread) or Jeera Rice. This North Indian dish is often served at Diwali and makes the perfect dinner party dish.
1 cup green peas
1 cup cauliflower, finely chopped
1 cup beans, finely chopped
1 cup carrots, finely chopped
1 cup sweet corn
1 cup potatoes, boiled and mashed
2 tbsp bread crumbs
1 bread slice, soaked in water
1 cup cheese, grated
2 tbsp cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 cup chopped nuts (almonds, raisins, walnuts and cashewnuts)
2 tbsp cooking oil
2 tbsp butter
2 onions, quartered
2 tomatoes quartered
2 tbsp garlic paste
1 tbsp ginger paste
1 tsp poppy seeds, roasted and ground
1 tsp lemon juice
2 small sticks cinnamon
1 tbsp cornflour
1 tsp sugar
Salt to taste
Boil the peas. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
Mash the potatoes, vegetables together. Add 1 tablespoon of bread crumbs and the bread slice. Add half of the cumin, coriander, red chilli, lemon juice to this mash and mix well. Season with salt.
Make this dough into balls and put half a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds into the remaining bread crumbs.
Heat the oil on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside.
Heat the butter in a deep pan and fry the onions till light brown. Grind into a paste, tomatoes, onions, ginger, garlic, coriander, cumin, cloves, cinnamon and red chilli powders. Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add the poppy seeds powder and nut paste and fry for another 2 minutes. Add 1 cup of warm water to form a gravy. Mix well. Season with salt.
Add the cornflour and sugar. Bring the gravy to a boil and then reduce the fire to a simmer. Turn off the fire. Cover immediately and allow to sit for 5 minutes.
Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake for 10 minutes in a hot oven at 200 degree C until the cheese melts.
Serve with hot naan or rice.