There is a general perception that non-vegetarians enjoy more variety and also more delectable platters. The choices for vegetarians are not that wide. Well if not entirely but there is some truth. Their preferences may be slightly slimmer and restricted. The staunch non-vegetarians are of opinion that the taste is also not at par to their meat and fish dishes. But that is so not true.
There are many dishes which taste even better and can any day pose threats to their competitors, for example Indian vegetarian dishes . Indian cuisine gives equal scopes to both the parties to enjoy and burp. It is not biased to any one side.
In fact some vegetarian dishes can turn the non-vegetarians green with jealousy. One such dish is Malai Kofta. It tastes simply awesome. It is basically soft balls made of khoya and paneer in gravy. It is decadently rich and tempting. In order to be able to make it at home use the following recipe.
- You will need for Kofta: potatoes (4to 5 nos), paneer/cottage cheese (50 grams), khoya and malai, cashewnuts (30 grams), raisin (1 ½ teaspoon), green chillies ( 3 nos), grated ginger (1/2 teaspoon), red chilli powder ( ½ teaspoon), cardamom powder (1/2 teaspoon), coriander powder (1 teaspoon), cumin seeds (1/2 teaspoon),salt to taste.
- You will need to cook the gravy: Khoya or paneer (70 grams), cream (125 grams), milk (1 cup), cashewnuts or peanuts (1 tablespoon), white pepper powder (2 ½ tablespoon), nutmeg powder (1/4 teaspoon), ginger grated (1 ¾ teaspoon), turmeric powder 1/3 teaspoon), crushed garlic flakes(5 nos), cloves (6 nos), cardamom pods ( 5 nos), sugar (2 teaspoon), ghee/clarifying butter (4 tablespoon), salt to taste. For garnishing you will need:-Finely chopped coriander and some cream.
- Method for Kofta: At first boil the potatoes till it is soft. Then peel and smash them. Mix all the ingredients together for the Kofta. Add the salt. But do not add the raisins and cashews. Take one tablespoon of the mixture on palm and then flatten them. Dig small holes in the koftas and put a few cashews and raisins in the centre. Give them shape of balls and keep aside. Now before adding the koftas in the gravy fry them until they are golden brown. Fry them at medium flame. If the koftas break in oil, some rice flour (not corn flour or plain flour). This will make the koftas crispy also.
- Method for gravy: First dry roast the cloves, cardamom, cinnamon and nutmeg. But do not burn them. Now grind them and keep separate. Next, it’s time to make a paste of all the ingredients. Take a pan and heat ghee. Add the powdered dry spices. Fry them for a couple of seconds.
- Now add the paste also and again sauté it for around 6 minutes. In the mean time keep stirring. Now add 1 to 2 cups of water. Reduce the flame and let it cook for 15 minutes. Add the koftas in the gravy and let it cook for a few minutes. Add the kofta in the gravy only before eating the dish. Garnish with chopped coriander and cream. Delicious malai kofta is ready. Naan or paratha and even chapattis can be good accompaniments.
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VN:F [1.9.22_1171]How To Make Malai Kofta,