Indian
Malai Kofta
Vegetables in the Spotlight
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.
The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.
Malai Kofta Spice Blend
Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron
Indian Malai Kofta
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
Ingredients
Kofta Option 1: Meatless (Authentic)
- 3/8 cup garbanzo bean flour *1
- 3 cups grated mixed vegetables *2
- 3/4 cup grated or crumbled cheese *3
Kofta Option 2: With Meat
- 8 oz ground beef
- 1/8 cup garbanzo bean flour *1
- 2 cups grated mixed vegetables *2
- 1/4 cup grated or crumbled cheese *3
Sauce
- 1 cup chopped onions
- 2-3 cloves garlic (optional) chopped, pressed, or grated
- 1 cup broth of your choice
- 1 cup tomato puree unflavored
- 1 cup heavy cream *4
Basic Ingredients
- oil
- salt & pepper
Malai Kofta Culinary Spice Kit
- 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron
Suggested Sides
- basmati rice
- flatbread *5
- salad
Instructions
Kofta
- In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
- In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
- Scoop them out and drain them on paper towels.
Sauce
- In a wide POT, heat 2 tbsp oil.
- Fry onions and optional garlic until translucent.
- Add the remaining Malai Kofta spices.
- Stir-fry for about 1 minute.
- Add broth, tomato puree, and cream (*4). Bring to a boil.
- Add the fried koftas. Coat them with the sauce.
- Cover and cook over low heat for 5 minutes to reheat the koftas.
- Serve the koftas with the sauce over rice or with flatbread.
- Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
- Enjoy!
Notes
(1) Substitute
- all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
- 1 cup almond or cashew milk
- 2 tbsp almond or cashew butter