Tasty Malai Kofta Recipe

Among my favorite Indian specialties, Malai Kofta is a popular vegetarian dish consisting of potato balls in a thick, creamy curry sauce. A tasty vegetarian recipe in which the spicy flavor of our meatballs marries with all the aromas of the sauce to create a perfect second course for a truly special dinner!

Malai kofta is a creamy, savory dish from North India. It is the vegetarian version of the standard meatballs and koftas found around the world. Instead of meatballs, however, paneer and selected vegetables are used. Malai kofta is usually served with plain rice or Indian flatbread, such as naan, chapati (also known as roti), or paratha.

what does malai kofta mean? Kofta is the Indian term for any type of meatball, even meatballs, but more often they are meatballs made with vegetables and spices, coated in chickpea flour and fried. In some cases, paneer, a fresh Indian vegetarian cheese, is added to the mixture (since it is made with cow's milk, yes, but coagulated with lemon or vinegar instead of rennet and salt).

Malai, on the other hand, means creamy and refers to a sauce made with tomatoes, cashews, ginger, garlic and many other spices. The peculiarity of this sauce is that it is smooth as silk, slightly sweetened by the presence of tomatoes and flavoured with mainly whole spices.

Malai Kofta is an extremely popular dish on the menus of Indian restaurants all over the world and while it is not a difficult recipe to cook at home, it does take some time to prepare. They are also very popular among foreigners who love their delicacy and not too intense spicy flavor.

The origins of this vegetarian dish are unclear, however, it is known to have originated in the Indian subcontinent, and played a vital role in shaping the cuisine of the Middle East, South Caucasus and Central Asia.

In some parts of the Persian Gulf, South India and West Bengal, fish and shrimp are widely used to prepare kofta, due to their geographical location close to water bodies. Macher kofta curry is a popular Bengali dish.

In countries such as Cyprus and Greece, the vegetarian alternative known as hortokeftedes is prepared with polenta, mixed leaves and herbs and spices. They are often served during the fasting period of Lent. Vegetarian Indian varieties are often prepared with potato, paneer, carrots, green bananas or gourd (also known as scallop).

There are around 15 countries that have their own versions of kofta. These include Albania (qofte), Romania (chiftele), Pakistan, Turkey (köfte), Jordan (kafta), and many more. Vegetarian, meat, and fish options are readily available in all of these countries.

There are many recipes for making Malai Kofta and they are all tasty. However, we can make it healthier. Here is a healthy and delicious version. This name, Malai Kofta, might not ring a bell, but I am sure that these spicy potato balls with creamy curry sauce will win you over from the first bite (as they did with me).

Kofta are meatballs and malai simply means cream in Indian. Malai kofta is a traditional Indian dish where the fried balls are made with paneer and potato, and are then dipped in a creamy curry. We offer you a vegan version, less fatty but just as creamy, rich and delicious!

To prepare traditional paneer, simply boil fresh milk and add fresh lemon juice or a little citric acid or vinegar. Allow it to cool.

Once the mixture has completely set and the curds have separated from the whey, drain the excess liquid (whey) by pouring it into a clean muslin cloth. Make sure to squeeze out all the liquid and then press the curds to form a flat block. Add a weight, and after two hours, the paneer will become solid.

To store homemade paneer, place it in the refrigerator and consume it within 3 to 4 days. Do not store fresh paneer for longer than that as it will develop a bitter taste and turn rancid. Some people use yogurt as an alternative to adding citric acid. This results in a softer textured paneer.

Popular paneer dishes include palak paneer (spinach and cheese), vegetable and paneer dum biryani (spiced rice, vegetables and cheese), paneer tikka (marinated cheese skewers), paneer and kale stuffed naan (a stuffed flatbread), matar paneer (pea and cheese curry) and shahi paneer (paneer in a creamy tomato sauce).

Part of its popularity, among vegetarians and non-vegetarians alike, comes from the kofta's crispy exterior, which is similar to its meat counterpart. This crispiness is achieved by deep-frying the koftas before serving them in the gravy. This popularity is one of the reasons why malai kofta is found on the tables of so many special occasions and is served in restaurants around the world.

While there is no reason not to enjoy malai kofta as an everyday meal, it is traditionally served during special occasions such as celebratory family meals, weddings and festivals.

Servings: 2
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins

Ingredients

2 potatoes
200 g paneer
¼ teaspoon ground cumin
1 tablespoon chickpea flour
Oil
1 teaspoon cumin
2 tomatoes
Salt
1 teaspoon turmeric
1 teaspoon ginger
¼ teaspoon coriander seeds
125 g plain soy yogurt
1.5 tablespoons plain wheat flour
½ teaspoon madras curry powder

Elaboration step by step

Peel the potatoes and mash them in a bowl. Drain the paneer by putting it in a fine cloth or double muslin and squeezing it well until the water runs no longer. Crumble the paneer with the potatoes. Add the rest of the ingredients except the flour and oil and mix by hand until you get a manageable dough. Shape the koftas by taking portions of the dough and shaping them into a ball the size of a walnut.

Heat in a deep frying pan with plenty of oil to fry over medium-high heat. Mix the chickpea flour with the water until you get a kind of white cream, rather liquid. Pass each kofta through this flour mixture and quickly put it in the hot oil. Fry the koftas 4-5 minutes, stirring occasionally to brown on all sides. Remove them with a slotted spoon to a plate lined with absorbent kitchen paper.

Wash the tomatoes very well, cut them into quarters and pass them through the blender until they become a fine puree. Heat the 2 tablespoons of oil in a nonstick saucepan or high skillet over medium heat. Toast for a few seconds and add the tomato puree, salt and sugar. Mix well, cover and leave on medium-low heat for about 20 minutes, stirring and monitoring occasionally. If you see that it dries or sticks, lower the heat a little more. It is ready when it begins to separate from the oil. Add the turmeric, coriander powder, grated ginger and madras curry powder to the tomato and mix well. Put it over medium-high heat.

Mix the wheat flour with the unsweetened and flavored soy yogurt in a bowl until there are no lumps and add it to the saucepan, mixing it very well. Slowly add 1.5 cups of hot water while stirring so there are no lumps. When it begins to boil, put it over medium-low heat and cover. Let it boil for 5 minutes. Add the koftas and cilantro, mix well being careful not to break the koftas, and let it boil together for another 3-5 minutes, covered. Taste it and add a little more salt if you see it necessary. Remove to a platter or large plate and serve.