Malai kofta prepared in most of the restaurants are loaded with butter and malai / double cream. This recipe is a low-fat home cooked version which can be prepared daily if you want !

The cream which forms when the milk is boiled at certain temperature and cooled is Malai. Here even though I’ve made malai kofta, I’m not using the main ingredient malai. In its place I’m using low-fat milk.

Kofta, in India, generally refers to vegetarian meat balls. Or else, it’ll be specifically mentioned as lamp kofta, or chicken kofta etc..  Here I’ve made kofta using the vegetables which was laying around in the fridge. If you’re adding any root vegetables to the kofta, its best to grate them, add a pinch of salt to it and keep it aside for 10mins. Squeeze out the water and add to the rest of the vegetables so that the koftas will be crunchy and absorb less oil when frying.

Always make some extra koftas, it’ll soon disappear before the gravy is done. 🙂

Preparation time :20 mts

Cooking time : 30 mts

Serves : 4

Ingredients for kofta :

• 1/4 cup grated carrot
• 1/4 cup grated white radish
• 1/4 cup grated paneer
• 2 tablespoon of grated parmesan cheese
• 1/4 cup spinach cut into small pieces.
• 2 slices of bread soaked in 2 table spoons of milk ( Ive used end slices of the whole meal bread loaf which is usually wasted in my home )
• 1 table spoon chopped coriander leaves
• 1 small green chilli chopped ( optional )
• 1 table spoon plain flour ( if the mix is too soft add another table spoon of flour)
• 1/4 tsp salt ( if you’re adding more cheese be careful with the salt)
• 
• oil for deep frying

Mix all the ingredients and keep it aside.

Make small lime size balls.

Deep fry it in oil.

Ingredients for the gravy :

• 1 small piece of cinnamon stick
• 3 cloves
• 4 cardamoms
• 1 small piece of mace
• 1/2 tsp of whole cumin
• 1″ piece of ginger
• 1 clove of garlic
• I medium size red onion cubed
• 1 large ripe tomato cubed
• 5 whole almonds (below picture is an old one where I’ve used cashew nuts. I personally feel the gravy tastes better with almonds )
• 2 table spoons of oil ( I’ve used rice barn oil)
• 

Saute all the ingredients for the gravy in the same order till it gets soft. Allow it to cool down. Once it cools down blend it to fine paste in a blender.

Other ingredients :

• 1/2 tsp chilli powder ( use paprika for less heat)
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1/8 tsp of turmeric powder
• 1/2 tsp garam masala powder
• few twists of black pepper
• 1/4 cup low fat milk
• Water as needed for the gravy. Since milk is added to the gravy, not more than 1/4 cup of water will be required. Remember when adding water that this gray thickens with time.
• 1/2 tsp od kasuri methi
•  Kasuri methi will remain fresh up to an year in the freezer.
• 1 table spoon of oil
• Coriander leaves and fresh cream for garnish. ( optional )

Method :

1. Heat the same pan which is used to soften the onion and tomato.
2. Add oil, the blended tomato and onion pure and 1/4 cup of water.
3. Allow it to cook in low fire till the gravy is reduced and oil starts to separate.
4. Add in the powdered spices along with the milk and mix it well.
5. Cook till the gravy starts to come together again.
6. Add in the kasuri methi leaves and cook for another minute and take it off the heat.
7. The gravy continues to get thick in time.
8. If you desire, at this stage you can add butter and cream to make it an exotic dish.
9. When serving place the fried koftas and pour the gravy on top of it.
10. 

Malai kofta ( vegetarian meat balls in a creamy gravy )

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Low-fat creamy and spicy vegetarian curry for bread, roti, or cooked basmati rice

Author: Seema Nair

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

• ¼ cup grated carrot
• ¼ cup grated white radish
• ¼ cup grated paneer
• 2 tablespoon of grated parmesan cheese
• ¼ cup spinach cut into small pieces.
• 2 slices of bread soaked in 2 table spoons of milk ( Ive used end slices of the whole meal bread loaf which is usually wasted in my home )
• 1 table spoon chopped coriander leaves
• 1 small green chilli chopped ( optional )
• 1 table spoon plain flour ( if the mix is too soft add another table spoon of flour)
• ¼ tsp salt ( if you're adding more cheese be careful with the salt)
• oil for deep frying
• Mix all the ingredients and keep it aside.
• Make small lime size balls.
• Deep fry it in oil.
• For gravy
• 1 small piece of cinnamon stick
• 3 cloves
• 4 cardamoms
• 1 small piece of mace
• ½ tsp of whole cumin
• 1" piece of ginger
• 1 clove of garlic
• I medium size red onion cubed
• 1 large ripe tomato cubed
• 5 whole almonds (below picture is an old one where I've used cashew nuts. I personally feel the gravy tastes better with almonds )
• 2 table spoons of oil ( I've used rice barn oil)
• Saute all the ingredients for the gravy in the same order till it gets soft. Allow it to cool down. Once it cools down blend it to fine paste in a blender.
• Other ingredients :
• ½ tsp chilli powder ( use paprika for less heat)
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ⅛ tsp of turmeric powder
• ½ tsp garam masala powder
• few twists of black pepper
• ¼ cup low fat milk
• Water as needed for the gravy. Since milk is added to the gravy, not more than ¼ cup of water will be required. Remember when adding water that this gray thickens with time.
• ½ tsp od kasuri methi
• Kasuri methi will remain fresh up to an year in the freezer.
• 
• 1 table spoon of oil
• Coriander leaves and fresh cream for garnish. ( optional )

Instructions

1. Heat the same pan which is used to soften the onion and tomato.
2. Add oil, the blended tomato and onion pure and ¼ cup of water.
3. Allow it to cook in low fire till the gravy is reduced and oil starts to separate.
4. Add in the powdered spices along with the milk and mix it well.
5. Cook till the gravy starts to come together again.
6. Add in the kasuri methi leaves and cook for another minute and take it off the heat.
7. The gravy continues to get thick in time.
8. If you desire, at this stage you can add butter and cream to make it an exotic dish.
9. When serving place the fried koftas and pour the gravy on top of it.

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