Malai Kofta (Vegetarian Meatballs)
We’re constantly searching for vegetarian recipes that won’t leave you feeling cheated. This vegetarian meatball recipe is a winner. You won’t be missing the meat because this dish is full of rich flavors that pack a punch of umami that most vegetarian dishes are sorely lacking.
Ingredients
To boil and grind into puree
- 1 yellow onion large or 1 cup roughly chopped
- 1/2 piece ginger
- 2 cloves garlic
- 3 tomato medium or 2 cup roughly chopped
- 6 cashew nuts
- 1/2 cup water or as much as needed
For gravy
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 bay leaf
- 1/4 piece cinnamon stick
- 3 cloves garlic
- 2 green cardamom pods
- salt to taste
- 1 1/2 tsp chili powder
- 1 tsp ground coriander seed
- water as much as needed
- 1/2 tsp garam masala
- 1 tsp fenugreek seeds (Kasoori methi) –lightly crushed between your palm
- 1/4 cup heavy cream (36-38%) or malai
For kofta
- 2 potatoes small or 1 cup boiled, peeled and mashed
- 1 cup ricotta cheese use Indian paneer if available
- 3 tbsp cornstarch or corn flour
- 1/2 tsp garam masala
- 1 tbsp cashew nuts
- 1 tbsp raisins
- salt to taste
- canola oil for deep frying kofta
Instructions
- First make the gravy. Take onion, tomato, ginger, garlic, cashew nuts and water in a sauce pan. Turn the heat on medium.
- Let is simmer for 15 minutes.
- Onions and tomatoes will get cooked and becomes soft. Let it cool down a little bit.
- Then make smooth puree out of it using blender or grinder.
- Heat the oil and butter in a pan on medium heat.
- Once hot add bay leaf, cloves, cardamom and cinnamon stick. Fry for 40 seconds, you will get nice aroma of spices.
- Add prepared puree, sprinkle salt and mix.
- Let it cook till all the moisture is evaporated. and it starts to leave the sides of the pan. While cooking, it may splutter. You can partially cover the pan with lid.
- Then add red chili powder and coriander powder.
- Mix well and cook for a minute.
- Then add 1/2 to 3/4 cup of water.
- Mix well. Adjust the water quantity as per your liking gravy consistency. Let it simmer on low-medium for 5 minutes.
- Then add crushed kasoori methi and garam masala.
- Mix well. Turn off the stove. Gravy is ready. Keep it covered.
- Now we will make kofta. Take grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews, raisins and salt in a bowl.
- Mix well using hand. Knead into a dough.
- Now divide the mixture into 12-13 equal portions. Make smooth balls out of it.
- While you are shaping the balls. Heat the oil in a pan on medium heat for deep frying. Once oil is hot, add few kofta gently into the hot oil.
- Keep moving them so it gets even browning from all the sides.
- Once browned from all the sides. Remove it using the slotted spatula.
- Keep them on paper towel lined plate.
- Now at the time of serving, reheat the gravy. Take heavy cream in a bowl.
- Dip each kofta into the cream. NOTE: here in USA, I get thinner variety of cream only. But if you get thick fresh heavy cream, malai kind of consistency. Then use that, cream should be coated to the kofta. Because of the runny cream, it is not coated well.
- Add malai coated kofta into the gravy.
- Repeat the same with all the koftas.
- Give it a gentle stir, so little cream gets into the gravy. It gives the marble effect.
- If serving to guests or special occasions, Remove the gravy into a serving bowl.
- Then add malai dipped kofta into the bowl and serve.
- Add the kofta at the time of serving. Once kofta are added, it must be served immediately. Otherwise kofta will get soggy.
Notes
Additional Info:
Taste: Medium spicy and creamy
Shelf life: Best served fresh or on the day it is made. If you store in refrigerator, kofta will get soggy.
Serving suggestions: Serve malai kofta with paratha or naan or kulcha. Serve onion lachha and salted lassi on side to complete the meal.
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