Malai Kofta is a main dish in north India, which are hearty vegetarian dumplings, poached in a creamy sour cream or yogurt. The koftas can be served along with other vegetables in a vegetarian meal or after letting them cool, as snacks with green tea.
The latter use is very common in India, where the chai is often accompanied with these meatballs, prepared especially from the leftovers of frying pakoras. The mashed lentils can be recycled the next day by mixing it into balls for frying. As all the balls in the world, even the koftas turn out as the dish in which Indians recycle leftover dal, curried vegetables and other vegetarian dishes.
It is curious how the simple koftas have become one of the most popular in the world, not so much in the West as in the countries of the Middle East and North Africa, where they have been adopted for centuries maintaining similar names and identical methods of preparation.
The various types of cold koftas may also be offered together with a salad. A variation of this dish, popular in Central and Northern India in an infinite number of versions.
Preparation Time: 20 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 350 calories per 100 gms
1 cup green peas
1 cup sweet corn
2 tbsp bread crumbs
1 bread slice
1 cup cheese
2 tbsp cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 cup chopped nuts
2 tbsp cooking oil
2 tbsp butter
1 tsp garlic paste
1 tsp ginger paste
1 tsp poppy seeds
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 a tbsp 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 spices.
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.