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Malai Kofta-No Onion No Garlic

Aanchal Gupta
Restaurant style Malai Kofta without any onions,garlic or cream. The cashews provide the creaminess and thickness to the gravy. I have tried to use minimum spices that can be consumed while fasting. If there are certain things that you don't consume while fasting please omit those ingredients. Kasoori methi, kashmiri lal mirch and garam masala are often avoided during fasting. Do add coriander powder and turmeric if not fasting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 koftas

Ingredients
  

for No Onion Garlic Gravy

  • 1/2 cap cashew
  • 1 cup 8 oz/ 227 gms canned tomato sauce not ketchup/crushed tomato/tomato puree
  • 2 tsp green chilies minced
  • 2 tsp ginger minced
  • 1 1/2 tsp cumin/jeera
  • 1 tsp paprika/kashmiri lal mirch
  • 4 green cardamoms pounded with skin
  • few strands of saffron
  • 1 tbsp Kasoori Methi/Dried Fenugreek leaves
  • 3 tbsp butter/ghee/oil for vegan option
  • 1/2 cup water for grinding
  • salt as needed
  • 1 cup milk/cream or water Use any nut milk for a vegan option

for Outer Covering of Kofta

  • 5-6 medium potatoes boiled and grated, about 3 1/4 cup
  • 1 tbsp Kasoori Methi/Dried fenugreek leaves
  • 1 1/2 tsp ginger minced
  • 1 tsp green chilies minced
  • 4 tbsp cornstarch/cornflour divided(Use Arrowroot flour for fasting)
  • pinch of garam masala
  • salt as per taste

for Stuffing/filling of Kofta

  • 100 gms 3 1/2 oz,1 cup grated paneer(use tofu for vegan option)
  • 1 tbsp small cashew pieces
  • 1 tbsp raisins
  • 1/4 tsp Red Chili powder/Lal Mirch
  • Salt as per taste
  • pinch of Green cardamom powder/elaichi powder
  • few strands saffron soaked in 1 tbsp cream/milk or water that's been warmed for 15 seconds
  • Oil for frying
  • Milk/Cream/Water as needed for thinning out the gravy use nut milk for vegan option
  • A few Tbsp cream nuts,kasoori methi for garnishing
  • Half cup water to assist in rolling the koftas

Instructions
 

For Gravy

  • Blend Cashews, Crushed tomatoes and 1/2 cup water till smooth.
  • In 3 tbsp Butter/Ghee/Oil(for vegans) add Cumin/Jeera and let it crackle.
  • Add crushed Green Cardamoms and saffron, stir and add ginger and green chili paste till the raw smell of ginger goes away.
  • Add tomato-cashew paste and stir for few minutes.
  • Add paprika and kasoori Methi/dry fenugreek leaves and continue to stir.
  • Add milk(Use almond or cashew milk for vegan option) and bring to a boil and continue to cook till fat separates(I used 2 % milk)
  • The curry will thicken upon keeping,so add milk/water as needed to thin out, Set aside while we prepare the koftas

For Outer Covering of Koftas

  • Boil the potatoes(I prefer to use the microwave to minimize the absorption of water into the potatoes)
  • Grate the boiled and cooled potatoes.
  • Mix 2 tbsp corn starch,ginger, green chilies,kasoori methi, salt and garam masala to the potatoes
  • Mix well and put the potatoes in the fridge for 15-20 minutes, while you prepare the stuffing/filling of the Koftas

for the Stuffing/filling

  • Grated the Paneer and soak the saffron in 1 tbsp warm cream or milk(use nut milk for vegan option)
  • Mix Paneer(tofu for vegan option),saffron with the cream/milk,cashews,raisins,elaichi powder,red chili powder and salt
  • Mix till it all binds well

For Assembling the Koftas

  • Divide the potatoes and the paneer/tofu filling into 18 portions(I got 18 medium sized koftas,you can make smaller or larger)
  • Wet your hands and place a portion of the potatoes on your palm. Place a portion of the paneer/tofu filling in the middle
  • Cover the paneer/tofu filling entirely with the potatoes, making sure there are no cracks. The outer layer should be completely smooth. Use water/wet hands if needed.
  • After making all the koftas, roll each one in corn starch and set aside.
  • Heat the oil in a pan for frying-Start the oil at High/425F and then reduce to medium/390F just before putting the koftas into the oil
  • Fry 3-4 koftas at a time,without constantly touching or turning them
  • If the curry has thickened, use milk/cream or water to thin it out. Heat the curry and gently add the koftas into hot gravy.

Notes

I have used milk to keep the dish a little lighter in calories, please use cream for a richer,creamier curry. For vegan option use any nut milk, like almond or cashew milk.
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