Malai Kofta (subzi)
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 40721 times
Amazingly tasty vegetable kofta, with an extra dose of goodness-thanks to the addition of soya granules. Potatoes and tofu add mass to the dish, even as they bind the rest of the ingredients together. If you are calorie-conscious, you could bake or steam the kofta instead of deep-frying. Kofta dishes always involve an elaborate cooking procedure, but definitely a great choice for a lavish sunday lunch! the paste can be made in advance and stored so as to save a little on cooking time. Alternatively, you could make tikkis instead of kofta.
- Combine all the ingredients together in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a round ball.
- Heat the soya oil in a kadhai and deep-fry the koftas till they turn golden brown in colour. Drain on absorbent paper and keep aside.
- Heat the soya oil in a kadhai, add the prepared paste and sauté on a medium flame for 5 to 7 minutes.
- Add the chilli powder and sauté for 1 minute.
- Add the tomato purée, cream and salt and ¼ cup of water and simmer the gravy for at least 10 to 15 minutes. Keep aside.
- Just before serving, place the koftas in a serving dish, pour the warm gravy over it and serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
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