Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
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- Location
- The Netherlands
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Wanting to try new things, especially vegetarian food as I am trying to switch to an 80% plant based diet due to science telling us that's the healthiest way to live; I stumbled upon this recipe. Now this is very rich and not quite a meal those same scientists would recommend for health, but it's very delicious and definitely recommended as a vegetarian feast dish or in place of a sunday special. I am not claiming this as authentic, it's just my interpretation of the dish.
I made an easier version, meaning that I did not fry all my spices seperately in oil too. This is less authentic, but we still enjoyed the dish a lot and it saved a lot of extra dishes to wash.
Ingredients for the balls (kofta)
500 grams of mashed potatoes, still a little warm. Definitely not cold, else you can't shape the balls.
250 grams of dry pressed paneer that has been grated (Indian cheese)
4 dates finely chopped
2 spring onions finely sliced
2 tablespoons cornflour
1 tablespoon garam masala
1 tablespoon mustard powder
1 tablespoon chilli powder (less if you don't like spicy food much)
1 tablespoon garlic powder
1 teaspoon turmeric
1 teaspoon cardamom powder
1 teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon salt
Sunflower oil for frying
Ingredients for the sauce:
3 tablespoons Ghee
2 finely chopped onions
1 inch ginger,
3 to 4 garlic cloves
250 gram cherry tomatoes
1 40 gram can of tomato paste
15 cashew nuts
1 finely chopped chilli
50 ml water
1 teaspoon sugar
1/2 teaspoon salt & pepper
Extra:
100 ml cream
100 ml yoghurt
Make sure your rice is cooked when the rest of the recipe is done as well.
Method:
1. Mix all the ingredients mentioned under Paneer kofta except the sunflower oil in a bowl. Make sure you heat the sunflower oil in a pan made for deep frying.
2. Shape the paneer kofta into balls.
3. Refrigerate the paneer kofta for 30 minutes to firm them up. Then fry the paneer kofta in batches until golden brown and crispy on the outside. Put on a plate covered with kitchen towels and set aside.
4. Make the sauce by blending all the ingredients for the sauce in a blender.
5. Pour blended mixture in a pan and heat gently, making sure it doesn't burn. When it's cooked for at least ten minutes, add the yoghurt and cream and mix well. I used some food coloring to keep the red color.
6. Add the malai kofta to the plate (if necessary, reheat the kofta) after putting the rice and sauce on it.
I made an easier version, meaning that I did not fry all my spices seperately in oil too. This is less authentic, but we still enjoyed the dish a lot and it saved a lot of extra dishes to wash.
Ingredients for the balls (kofta)
500 grams of mashed potatoes, still a little warm. Definitely not cold, else you can't shape the balls.
250 grams of dry pressed paneer that has been grated (Indian cheese)
4 dates finely chopped
2 spring onions finely sliced
2 tablespoons cornflour
1 tablespoon garam masala
1 tablespoon mustard powder
1 tablespoon chilli powder (less if you don't like spicy food much)
1 tablespoon garlic powder
1 teaspoon turmeric
1 teaspoon cardamom powder
1 teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon salt
Sunflower oil for frying
Ingredients for the sauce:
3 tablespoons Ghee
2 finely chopped onions
1 inch ginger,
3 to 4 garlic cloves
250 gram cherry tomatoes
1 40 gram can of tomato paste
15 cashew nuts
1 finely chopped chilli
50 ml water
1 teaspoon sugar
1/2 teaspoon salt & pepper
Extra:
100 ml cream
100 ml yoghurt
Make sure your rice is cooked when the rest of the recipe is done as well.
Method:
1. Mix all the ingredients mentioned under Paneer kofta except the sunflower oil in a bowl. Make sure you heat the sunflower oil in a pan made for deep frying.
2. Shape the paneer kofta into balls.
3. Refrigerate the paneer kofta for 30 minutes to firm them up. Then fry the paneer kofta in batches until golden brown and crispy on the outside. Put on a plate covered with kitchen towels and set aside.
4. Make the sauce by blending all the ingredients for the sauce in a blender.
5. Pour blended mixture in a pan and heat gently, making sure it doesn't burn. When it's cooked for at least ten minutes, add the yoghurt and cream and mix well. I used some food coloring to keep the red color.
6. Add the malai kofta to the plate (if necessary, reheat the kofta) after putting the rice and sauce on it.