Malai Kofta/Vegetable balls in Creamy Sauce

The word kofta is derived from Persian Language. Koftas were introduced in South Asia from the Arab countries. Early recipes of Koftas were from early Arabic cook books. Many moderations are done according to taste in different regions.In India, vegetable kofta in creamy sauce, i.e malai kofta is very famous. Usually Koftas are cigar shaped cylinders. But the shapes of koftas are solely individual preference. Here I come up with a simple tasty Malai Kofta.

Ingredients:
For Koftas:(Makes 11 koftas)
Boiled,peeled and grated potatoes-2
Cottage cheees/Paneer-grated-1/4 cup
Boiled and grated carrots-1
Tender green peas- 2 tbsp
Coriander leaves-2-3 sprigs finely chopped
Corn flour-2 tbsp or as needed to form dough of kofta depending upon the moisture in potatoes
Turmeric powder-1/2 tsp
Redchilli powder-1/2 tsp
Salt to taste
Oil to deep fry

For sauce:
Almonds-fistful
Onion-1 chopped
Tomato puree-1/2 cup
Milk-1 cup
Whipping cream-2 tbsp
Cumin seeds- 1tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Ginger Garlic paste- 1/2 tsp
Salt to taste
Water-1 1/2 cup+1/2 cup
Oil-3 tbsp

For garnish:
Coriander leaves-2-3 sprigs
Whipping cream-2 tsp

Recipe:
For Kofta Preparation:
In a bowl mix potatoes,carrots,green peas,coriander leaves,salt,turmeric powder and chilli powder.

Now add little by little corn flour to it and mix well till it forms a dough.

Now grease your palms and take out a lime sized portion of the dough and flatten it little and stuff the grated paneer in it and roll into cigar shaped cylinder. Finish off rolling all the koftas.

Heat oil in a wok and deep fry koftas in medium hot oil till golden brown.

Remove them off to kitchen towel to take away the extra oil in them.

The koftas are ready.

For Malai/Creamy sauce preparation:
Blanch the onions and almonds together with half cup of hot water for 3-4 mins.
Grind them to a smooth paste

In a pan heat 3 tbsp of oil, when hot add cumin seeds and as they splatter add the almond,onion paste prepared.

Saute well and then add ginger garlic paste,coriander powder,turmeric powder.Saute again and now when you see oil separating out add tomato puree and cook till the rawness of the puree is gone.

Add 1 1/2 cup water and let it cook for a while, now simmer and add milk else chances of the milk getting curdled is more.

Let it cook again for a while and then add garam masala and mix well.
Remove it off the stove and then add whipping cream and mix well and add the koftas prepared to the gravy. (Better would be to add them to gravy few minutes before serving)

Garnish with coriander leaves and whipping cream.

Serve hot with Chapathi,nan,roti,phulka or any Indian flat bread or even with rice.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)


Sending this to Jagruti's Gain Popularity event., Sumee's Culinary Bites,Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking