By Ben Wise-Fowler
Malai Kofta
18 steps
Prep:1hCook:30min
Vegan India kofta in a spicy sauce
Updated at: Fri, 06 Sep 2024 13:49:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
23
High
Nutrition per serving
Calories511.4 kcal (26%)
Total Fat37.3 g (53%)
Carbs42.6 g (16%)
Sugars8.5 g (9%)
Protein7.8 g (16%)
Sodium471.3 mg (24%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1potato
large, boiled and mashed
96gcauliflower florets
64gcarrots
diced
64ggreen peas
64gsweetcorn
2green chillies
finely chopped
coriander leaves
finely chopped
1 slicesbread
2 Tbspcornflour
or as needed
oil for frying
½ Tbspground coriander
1 tspred chilli powder
1 tspground cumin
1 tspdry mango powder
or Amchoor
½ tspgaram masala
salt
to taste
pepper
to taste
For the curry
2 Tbspoil
1 inchginger
piece, grated or minced
4 clovesgarlic
finely chopped or minced
1onion
small, finely chopped
2tomatoes
puréed
1 Tbsptomato paste
64gcream
2bay leaves
2cloves
3green cardamom
1 inchcinnamon stick
1mace
1 tspcumin seeds
¼ tspground turmeric
1 Tbspground coriander
½ tspred chilli powder
1 tspground cumin
½ tspdry mango powder
or Amchoor powder
1 Tbspdry Fenugreek leaves
salt
to taste
Instructions
Step 1
In a food processor add cauliflower, carrots, peas, corn and pulse to get a grated like consistency and remove into a bowl.
Step 2
Add mashed potato, green chilli, coriander and all the dry slices plus salt & pepper, and stir.
Step 3
Sprinkle some water on the bread and crush it, add this to the mixture along with the cornflour.
Step 4
Add 1tbs of cornflour at a time, add as much as needed to bind the mixture.
Step 5
Mix well, and make into small balls. Put to one side.
Step 6
Heat some oil in a small vessel, add a tiny piece of the mixture to test. If it turns dark too quickly the heat is too high, if it is crumbling add more bread or cornflour. If it turns golden brown the heat is correct.
Step 7
Once the heat is right, add the Koftas in small batches, flipping to ensure each Kofta is golden brown on each side.
Step 8
Drain and stand on kitchen towel.
To make the curry
Step 9
Heat oil and add bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace. Sauté till light brown.
Step 10
Add ginger, garlic and onions. Sauté till onions are golden brown.
Step 11
Add puréed tomatoes, salt and turmeric. Mix well and heat on medium until the sauce thickens.
Step 12
Add dry spices: coriander, cumin, red chilli, Amchoor and garam masala.
Step 13
Mix well, and cook for 2 mins. Add 128ml water and tomatoes paste, mix and cook for 5 mins
Step 14
Crush fenugreek leaves and add to the curry. Simmer for 5 mins, then lower the temperature.
Step 15
Add cream slowly and keep mixing.
Step 16
Bring to the boil, and serve over warm Koftas.
Step 17
Add chopped coriander and cream to garnish, serve with chapati, naan or rice.
Step 18
Serve!
Notes
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Delicious
Easy
Fresh
Makes leftovers
Special occasion
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