Veg. Malai Kofta

Koftas are small, soft round balls of either minced meat, or vegetables seasoned with spices & cooked.

Ingredients: For Malai Kofta

1) 1 cup boiled & lightly grated vegetables such as carrots, french beans, green peas, corn etc.

2) 1 cup of grated paneer

3) 1 cup of boiled & grated potatoes

4) 5-6 chopped green chilies

5) 1 tbsp coriander powder

6) 1 tbsp cumin powder

7) 1 tbsp red chili powder (or less)

8) 1 tbsp chopped nuts (kaju)

9) Chopped fresh coriander

10) 2-3 tbsp corn flour

11) Oil for frying koftas

12) Salt to taste

Ingredients:For masala gravy

1) As given in chole masala. Prepare same masala. (2 tbsp)

2) 1 big chopped tomatoes

3) 1 tbsp powdered cashewnuts

4) Desired quantity of red chili powder

5) Salt & Sugar to taste

Method: For Malai Kofta

1) Place the boiled & lightly grated vegetables in a muslin cloth. Remove all water from the vegetables. Use the squeezed water in masala gravy.

2) In a big bowl, mix grated paneer, boiled & grated potatoes, boiled & grated vegetables.

3) In the above mixture, add coriander powder, cumin powder, red chili powder, green chilies,nuts & salt. Mix the entire mixture properly. If the mixture is too soggy/wet, add little bread crumps or little corn flour.

4) Now roll the mixture into perfect round balls. Balls should be firm enough.

5) Roll the above balls into corn flour.

6) Deep fry the balls in oil until they are golden brown in color. Keep the stove on medium heat.

7) Now, into the masala gravy add chopped tomatoes & desired quantity of red chili powder. Heat the gravy for 5 mins on medium heat. Add 1/2 cup milk/cream.

8) Add the veg malai kofta into the masala gravy. Add salt & sugar to taste. Add powdered cashewnuts also.

9) If you feel, the gravy is too thick add little water or milk. Koftas should soak into the gravy.

10) Garnish the veg malai kofta with freshly chopped coriander & serve hot with naan, or chapati.
11) Add the koftas in the curry just before serving, otherwise they will dissolve.