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Malai kofta

Time Active work time: 20 minutes Total preparation time: 1 hour
Yields Serves 4
Malai kofta

Kofta

1

Very 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.

2

Add 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

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

2

Heat 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.

3

Puree 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.

4

Add 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.

From A-1 Produce and Veggie Lovers Deli in Northridge.

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