Veg Malai Kofta

Veg Malai Kofta is a popular North Indian dish. It is a sweet, tangy, creamy and mild spicy dish. 

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

For the Koftas:

1. Potatoes (boiled, peeled & mashed) - 2 to 3 medium
2. Cabbage (shredded) - 1/2 cup
3. Cauliflower (grated) - 1/2 cup
4. Carrot (grated) - 1/2 cup
5. French beans (chopped) - 1/2 cup
6. Soya granules (treated)- 1/2 cup (optional)
7. Fresh peas - 1/4 cup
8. Maida - 1 1/2 tbsp
9. Turmeric powder - 1/4 tsp
10. Chilly powder - 1/4 tsp
11. Garam masala - 1/3 tsp
12. Corn flour - 2 tbsp
13. Oil - 1 tbsp
14. Salt to taste
15. Oil - for deep frying

For the Gravy:

1. Onion - 1 large (sliced), 1 small (chopped)
2. Tomato (chopped) - 2 medium
3. Tomato puree (ready made) - 3 tbsp
4. Green chilly (chopped) - 1
5. Garlic - 6 to 8 cloves
6. Cashew nuts - 8 to 10
7. Malai - 1/2 cup
8. Cloves - 2
9. Cinnamon - 1/2” stick
10. Green cardamom seeds - 4
11. Black cardamom seeds - 4
12. Bayleaf - 1 small
13. Coriander seeds - 10 to 12
14. Turmeric powder - 1/4 tsp
15. Kashmiri mirchi powder - 3/4 tsp
16. Chilly powder - as per your requirement
17. Coriander powder - 1/2 tsp
18. Cumin powder - 1/2 tsp
19. Garam masala - 1/2 tsp
20. Kitchen king masala - 1/2 tsp
21. Kasuri methi - 1/2 tsp
22. Sugar - 1 tsp
23. Malai / fresh cream - for garnishing
24. Coriander leaves - for garnishing
25. Oil - 3 tbsp
26. Butter - 1 tbsp
27. Salt to taste

Procedure:

For the Koftas:

• Blanch carrot, french beans and peas. Keep aside.
• Heat 1 tsp oil in a pan and add cabbage, stir fry for a minute on high flame.
• Add cauliflower and stir fry for another minute.
• Sprinkle little salt.
• Add blanched vegetables and stir fry for half a min. Put off the flame.
• Combine stir fried vegetables, potato, soya granules, turmeric powder, chilly powder, garam masala, maida and salt. Mix well.
• Divide the mixture into 10 to 12 balls of equal size.
• Shape them round or cylindrical. 
• Heat oil in a deep frying pan.
• Coat the balls with corn flour (dry).
• Deep fry on low to medium flame till golden brown.
• Koftas are ready.

For the Gravy:

• Heat oil a pan or kadai and add whole spices, fry till they give out aroma.
• Take them out and add sliced onion, fry till onion turns translucent.
• Add tomatoes and stir fry till they soften,
• Add garlic and cashew nuts, stir fry for half a min.
• Let it cool.
• Grind it with spices.
• Heat butter, in the same pan.
• Add chopped onion, stir fry till onion turns golden brown.
• Put off the flame.
• Add green chilly, garam masala, kitchen king masala, corriander powder, cumin powder and kashmiri mirchi powder. Put on the flame.
• Add the ground paste and mix well, keep it on low flame for 5 min. Stir occasionally.
• Add tomato puree and stir.
• Add water as per your requirement. 
• Add turmeric powder, salt and sugar. Check the taste and add chill powder.
• Add kasuri methi and simmer for 3 - 4 min.
• Add malai and stir well, simmer for a min. 
• Add koftas and simmer for a min.
• Garnish with malai / fresh cream and corriander leaves.
• Serve immediately with roti, naan, pulka, rice etc.

Tip:

• Koftas should be added just before serving.