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Malai Kofta with Spicy Gravy
Malai Kofta with Spicy Gravy is a traditional Indian recipe for a dish of potato balls with a spicy cheese filling served with an almond gravy that's often prepared for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Malai Kofta with Spicy Gravy.
prep time
25 minutes
cook time
35 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesVegetable RecipesIndian Recipes
This is a North Indian dish often served for Diwali that also makes a perfect vegetarian starter or dinner party dish. It's a potato ball with a cheese, nut and spice filling served in an almond gravy.
Ingredients:
800g (28 1/2 oz) potato, peeled
5 tbsp plain flour
2 eggs, beaten
100g (2 cups) fine breadcrumbs
oil for frying
For the filling
2 heaped tbsp grated paneer cheese
5 cashew nuts, chopped
1 tbsp raisins
2-3 green chillies, finely chopped
¼ tsp sugar
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
½ tsp cardamom powder
3 tbsp vegetable oil or ghee
For the gravy
2 medium onions, chopped
3 garlic cloves, crushed
large piece of ginger, peeled and grated
2 tsp poppy seeds, crushed to a powder
1 tbsp peanuts or cashew nuts
3 tbsp vegetable oil
3 large tomatoes, puréed
1 tsp chilli powder
½ tsp each garam masala, ground coriander, cumin and sugar
flaked almonds and single cream, to serve
Method:
Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and set aside to cool.
Mix all the filling ingredients together. Form 12 equal-sized balls from the potato. Take one, press your thumb into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat this process with the remaining potato balls and filling. Roll each resultant kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 seconds. Fry the koftas in batches for a few minutes until golden, then set aside on kitchen paper.
For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.
