No Onion No Garlic Malai Kofta
A no onion no garlic malai kofta recipe cooked in a creamy tomato based sauce - so simple, yet so delicious!
Servings: 4 PEOPLE
Ingredients
FOR KOFTAS - OUTER COVERING - MAKES 8 - 10 KOFTAS
- 4 medium Boiled and mashed potatoes
- 1/4 teaspoon Coriander powder (sukha dhaniya)
- 1/4 teaspoon Red chili powder
- 1/2 teaspoon Dried mint leaves
- 1.2 tablespoon Cornflour/Besan/Rice flour
- Salt to taste
- Oil for Frying
- 1/2 tablespoon Lemon Juice (optional)
FOR KOFTAS - STUFFING
- 1 cup Crumbled Paneer
- 1/4 cup Boiled Corn (optional)
- 1/4 cup Boiled peas
- 4-6 pieces of Kaju
- 4-6 pieces of Yellow Raisins/Khismish
- 1/4 teaspoon Red chili powder
- 1/4 teaspoon Coriander powder (sukha dhaniya)
- 1 tablespoon Chopped cilantro leaves
- Salt to taste
FOR GRAVY
- 1/3 cup Boiled Cabbage Paste
- 1/2-3/4 cup Homemade tomato puree
- 3 tablespoon Coconut paste
- 1 tablespoon Ginger paste
- 1 tablespoon Cashew Paste
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- 1 - 2 tablespoon Kasoori or kasuri methi/ dried fenugreek leaves
- Salt to taste
- 2 tablespoon Oil
Instructions
MAKING KOFTA
- Mash potatoes.
- Assemble: ingredients for potatoes.
- In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
- Assemble: ingredients listed under stuffing.
- Combine all the ingredients in a bowl and...
- Mix it well.
- Make a small ball of the potato mixture and flatten it.
- Place 2 teaspoon mixture in the center.
- Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
- Repeat the process with rest of the mixture.
- You can cook kofta in an appe pan.
- Or fry koftas until brown in color.
MAKING GRAVY
- Assemble: ingredients for the gravy.
- Cashew paste..
- Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
- Mix in spices and cook for another minute.
- Add coconut paste and cashew paste and....
- Cook for 1 minute until oil starts to separate.
- Pour in enough water to make a thick gravy. Pour slowly.
- Using an immersion blender puree the gravy.
- Add kasoori methi and adjust spices.
- Bring it to a boil.
- Just before serving, add kofte to the hot gravy, mix and serve.
- Enjoy with warm rotis or boiled rice.
