Ingredients for Kofta – Vegetarian Meatballs:
1 cup Paneer cubes
2 big Potatoes
1 pack of any Steamers vegetables, I used Valley Fresh Steamers – Valey Blend with Broccoli, Carrots, Cauliflowers tossed in a garlic butter sauce.
½ a cup of Bread Crumbs
¼ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
1 tsp of Coriander Powder
1 tsp of Cumin Powder
Salt to taste
A little bit of corn flour to coat prior to frying
Boil the Potatoes and cut in small cubes.
Steam the Vegetable packet.
Pulse the Paneer, Potatoes and Steamed Vegies in a food process till a nice texture is created. (Mix will be creamy but not watery).
Add the bread crumbs and spices and mix well.
Put a little bit of oil on your palm and make the meatball as shown in the picture above.
I used only half the mixture to make my meatballs and saved 1 tbs to add to the gravy, and the rest to make Cutlets.
Once the meatballs are made, lightly coat the meatballs with corn flour. As shown in the picture above.
Shallow fry in oil till the meatballs turn reddish brown, (you can fry till golden brown if preferred).
Remove and let it rest on a paper towel.
If you see a little bit of the corn flour on the fried meatballs do not worry about it.
Ingredients for the gravy:
1-1/2 Onion – Chopped
2 Tomatoes – Chopped
2 Green Chilies – Chopped
1-1/2 tsp of Cumin Seeds
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
½ tsp of Cumin Powder
½ tsp of Coriander Powder
(if you like Garam Masala, please add ¼ tsp of Garam Masala)
1 tsp of Ginger & Garlic Paste
½ a cup of Vegetable Broth
1tsp of butter
¾ cup of 2% Milk – (You can use Heavy cream if you like)
3 tbs of Oil
A pinch of Dried Kasoori Methi – Dried Fenugreek leavs
Heat 2 tbs of Oil in a pan
Add 1 tsp of Cumin Seeds
Let it sputter
Add the chopped Onions
Cook till golden brown
Add chopped Tomatoes and Green Chilies
Let it cook for 2 minutes till tomatoes become soft
Add the Ginger & Garlic paste and let it cook till the raw smell disappears
Add the remaining Spices – (Red Chili, Cumin, Coriander, Turmeric)
Add 1 tsp of the Kofta (Vegetable Meatball) mix to the gravy.
Cook for a few minutes.
Add the Vegetable Broth and let it cook for another minute.
If needed you can add some water to get desired consistency. (Gravy should be a little thick and not too watery).
Once a nice aroma begins to emit, pour the gravy into the food processor and create a nice blend (this is done to avoid having solid pieces of Onions, Tomatoes and Green Chilies).
In the same pan as before, add 1tbs of oil and another ½ tsp of Cumin Seeds.
Add 1 tsp of butter.
Once the butter has melted, add the gravy back to the pan and let it cook for a minute.
Add the milk.
Grind the dried Fenugreek leaves with your palm and add it to the gravy – This gives the gravy a nice buttery taste without too much fat.
Add the Kofta balls (Vegetarian Meatballs) to the gravy slowly and turn off the heat.
Let the gravy soak into the Meatballs for a few minutes before serving.
Garnish with Chopped Cilantro and eat with Rice or Hot Naan ☺
For the Cutlets:
To the remaining Kofta (Meatball) mixture,
Add 1 cup of Chopped Cilantro
½ a tsp of Ground Black Pepper
(Add a little extra salt if too much wasn’t added earlier)
Make Cutlets (as per desired shape)
Dip in 1 egg (beaten)
Roll in Bread Crumbs
And shallow fry.
Please be very careful while frying as this mixture contains Paneer and is very delicate and can break easily.
Happy Eating ☺
Recipe for Malai Kofta adopted from VahRehVah Chef.