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Saturday, 29 November 2014

Indian Vegetable Recipes Mali Kofta

Indian Vegetable Recipes Mali Kofta Biography

Source(google.com.pk)

Ingredients:

Potato – 1 large (boiled and peeled)

Paneer – 8 oz

Frozen Green Peas – 1/3 cup

Carrot – 1 (shredded)

Cilantro – 5 sprigs (finely chopped)

Cashews/Golden Raisins – 1/4 cup (roughly chopped)

Cooking Spray

Oil – 2 Tbsp

Onions – 3 medium (food processed or chopped finely)

Pureed Tomatoes – 2 cups

Ginger/Garlic – 1 Tbsp (minced)

Salt – to taste

Sugar – to taste

Garam Masala – 1 tsp

Coriander Powder – 2 tsp (divided)

Cumin Powder – 1 tsp (divided)

Chaat Masala – 1/2 tsp

Turmeric Powder – 1/4 tsp

Red Chili Powder – to taste

Evaporated Milk – 5 oz can

Milk – as needed

Method:

For the Gravy:

1. Heat Oil in a medium pan.

2. Add Onions and salt — saute until moisture is evaporated.

3. Add Ginger and Garlic and cook for 1-2 minutes.

4. Add Pureed Tomatoes and cook until Oil separates from the mixture.

5. Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili Powder and Garam Masala — mix well.

6. Add Evaporated Milk and stir.

7. Add Milk to make the gravy to desired consistency.

8. Add sugar to taste and check salt.

9. Bring Gravy to a boil and switch off the stove.

10.Serves 6-8.

For the Koftas:

1. In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.

2. Squeeze out all excess water from the above mixture.

3. In a food processor with a chopper blade, process paneer.

4. Add Boiled Potato and again process until a dough is formed.

5. Remove dough from food processor and place into a bowl.

6. Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala — knead well.

7. Line a baking tray with foil and spray with Cooking Oil.

8. Roll Koftas into small Golf Ball size balls and place on baking tray.

9. Lightly spray Cooking Oil on all of the koftas.

10. Place tray in the oven and Broil on High until koftas turn a golden brown.

11. Flip koftas to the other side and broil once again until golden brown.

12. Remove koftas from oven and allow them to cool slightly.

13. Arrange koftas in a casserole dish and cover them with the gravy.

14. Garnish with remaining cashews and raisins.

15. Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.

16. Serve hot with Naan or Rice.

malai kofta recipe with step by step photos. malai kofta is a popular as well as most sought after vegetarian indian dish in restaurants.

malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes-veggies, with or without grated paneer. other kofta gravy recipes on the blog are cabbage kofta curry and lauki kofta recipe.

in this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are dunked in a creamy, sweet and mildly spiced curry.

to make any paneer dish its always better to make paneer at home. if you have time then check this method to make paneer at stove top. or if you are in hurry then you can also make paneer in microwave. i personally prefer the stove top method of making paneer as its more healthy than making paneer in microwave.

there are many variations of the malai kofta curry recipe. here the curry is made from ground cashew paste, onion paste and tomato puree. i have not used cream in this recipe. for the garnish you can use cream if you prefer.

the cashew paste, makes the curry creamy, so need to add cream. you can also use soaked almonds instead of cashews or both soaked almonds and cashews.

i have already shared the aloo paneer kofta recipe just a few days back. you can make stuffed koftas they way i made them for snacks or make them the way i have shown here. in this version, the koftas are not stuffed with dry fruits.

malai kofta recipe

malai kofta is best served with tandoori naan, garlic naan or tandoori rotis. even steamed basmati rice or jeera rice goes well with it. i served with phulkas.

the gravy or curry can be kept white or colored red or brown by using spice powders and tomato puree. both ways the malai kofta tastes good.

the recipe below will make 6-7 koftas with a curry for 3-4 people. let me tell you that malai kofta is a heavy meal. so even 2 koftas would be enough per serving.

lets start step by step malai kofta curry recipe:

a: preparing the koftas -

1: take all the ingredients for the kofta except oil in a bowl.

kofta ingredients

2: mix really well. the paneer and potatoes would both get mashed up in the process of mixing. shape them into medium sized balls. you can stuff them with dry fruits as shown here.

shape the kofta

3: also prepare the cashew paste, onion paste and tomato puree. for preparing so many pastes and purees i always use magic bullet. its quick unlike a chutney grinder and very easy to clean.

pastes for malai kofta

4: heat oil for shallow or deep frying. i always shallow fry. add the koftas and fry them till golden on both sides.

frying the malai kofta

5: fry all the koftas this way and drain them on a paper napkins so that the extra oil is absorbed.

frying malai koftas

b: preparing the malai kofta curry -

6: remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. add the whole spices and fry them till they release their aroma in the oil.

spices for malai kofta

7: add the onion paste.

frying kofta onion paste

8. fry the onion paste till it gets browned. then add ginger-garlic paste or crushed ginger-garlic.

ginger garlic paste for malai kofta

9. add the tomato puree and saute for 2-3 minutes,

add tomato puree for malai kofta

10. now add all the dry spice powders and cashew paste.

dry spice powders for malai kofta recipe

11. stir and saute till till the oil starts to leave the side of the masala paste. this will take approx 9-10 minutes on a low flame.

stir malai kofta paste

12. add water and stir. simmer till the gravy becomes thick and creamy. malai kofta gravy is usually smooth, creamy and slightly thick. you can keep it medium consistency also… they way i have done.

malai kofta gravy

13. add crushed kasuri methi and salt. simmer for 1-2 minutes more.

add kasuri methi to malai kofta gravy

14. lastly add the fried koftas. if serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. since i was serving immediately, i added them to the gravy.

malai kofta recipe

14: garnish malai kofta with coriander leaves and serve the malai kofta with rotis, naan, phulka or chapatis.