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Categories: Main courses, Vegetarian

Malai kofta

Malai kofta
Los Angeles Times

Los Angeles is a city proud of its spectacular range of ethnic foods and proud, too, that so much of it is authentic. When it comes to authenticity, however, a glaring exception is Indian curry. Oh, there are many dishes ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour | Serves 4
Note: From A-1 Produce and Veggie Lovers Deli in Northridge.

Kofta

  • 1 carrot
  • 1/8 cauliflower
  • 6 ounces paneer cheese
  • 2 tablespoons besan (chickpea flour)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • Salt
  • 1/4 teaspoon baking powder
  • Oil, for deep-frying

Step 1Very finely shred the carrot, cauliflower and cheese. Combine with the besan, cumin seeds, coriander, salt to taste and baking powder in a bowl. Mix well, mashing together by hand. Divide into 8 portions and form each into a ball.

Step 2Add 1 1/2 inches of oil to a saucepan and heat to 350 degrees. Add the balls and deep-fry until browned, 45 seconds. Set aside on paper towels to drain.

Sauce

  • 1 large onion, cut in pieces
  • 2 tablespoons finely chopped garlic
  • 1 1/2 tablespoons finely chopped ginger root
  • Water
  • 1/4 cup oil
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon finely chopped serrano chile
  • 2 1/2 large tomatoes
  • 1 teaspoon salt
  • Scant teaspoon pure red chile powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 3/4 cup heavy whipping cream
  • 15 golden raisins
  • 10 cashews
  • 1 teaspoon dried methi (fenugreek) leaves

Step 1Combine onion, garlic and ginger in a blender; blend until pureed, adding about 2 tablespoons water to make blending possible.

Step 2Heat a skillet over high heat. Add the oil. When the oil is hot, add the cumin seeds and fry a few seconds. Add the blended onion mixture and the serrano chile and fry well, stirring, until the mixture thickens and dries out but is not browned, about 10 minutes.

Step 3Puree the tomatoes in the blender and add to the skillet. Rinse out the blender with 1/3 cup water and add to the skillet. Cook 10 minutes.

Step 4Add the salt, chile powder, coriander, garam masala and turmeric. Let this cook at a boil until it deepens in color and the oil rises to the surface, about 10 minutes. Add the cream and 1/3 cup water. Add the raisins and cashews. Rub the methi leaves between the palms of your hands to crush, then add to the skillet. Taste for seasoning. Cook another 5 minutes. Add the Kofta; simmer 5 minutes. Thin with water or more cream, if needed.

Each serving:
487 calories; 896 mg sodium; 37 mg cholesterol; 38 grams fat; 9 grams saturated fat; 30 grams carbohydrates; 11 grams protein; 4.18 grams fiber.
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