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