Mmm…Malai kofta…

malai kofta

Rahul’s delicious Malai kofta…

“If you had one last meal what would it be?”…I love when this topic of conversation comes up. For me the answer has been the same for years. It would be Rahul’s Malai kofta and a glass of chilled Sauvignon blanc wine.

His tasty recipe comes from the wonderful cookbook “100 Vegetarian Gravies” by Mrs. S. Mallika Badrinath. You can buy this cookbook all over India for 55 rupees…a real bargain.

Here is the recipe:

Malai Kofta Curry

Ingredients:

Carrot ~ 100 gms, Beans ~ 100 gms, Peas ~ 100 gms, Potatoes ~ 100 gms, Cornflour ~ 2 tbs, Tomatoes ~ 1/4 kg, Breadcrumbs ~ 2 tbsp, Onions ~ 1 or 2, Ginger ~ 1 inch piece, Garlic cloves ~ 4, Cinnamon ~ 1 stick, Cloves ~ 5, Fresh cream ~ 1 1/2 cups, turmeric, chilli powder, ground coriander powder

To make paste:

Cashew nuts ~ 1 handful , Poppy seeds ~ 1 tbsp

Method:

  1. Cut the onions into thin long pieces.
  2. Blanch tomatoes in hot water, remove the skin and make into a paste.
  3. Cut all the vegetables very finely and steam.
  4. When it is cooled completely, add 2 tablespoons of cornflour, breadcrumbs, salt and a little chilli powder.
  5. Mash together, make small balls, flatten them a little with hand and deep fry in hot oil.
  6. Keep aside. Make a paste of ginger and garlic.
  7. Heat 3 tablespoons of oil or ghee in pan and add cinnamon, cloves, ginger/garlic paste, onions and fry.
  8. When it turns into a golden brown add turmeric powder, salt, dried coriander powder and then tomato puree.
  9. Cook for a few minutes then mix in ground cashews, poppy seeds and fresh cream. Pour in enough water and cook until thick.
  10. Cook for 5-10 minutes and remove from heat. To serve arrange koftas in the serving dish then pour the hot gravy on top. Sprinkle with chopped fresh coriander leaves.

Enjoy…