Malai Kofta
Panfried Indian dumplings made with cottage cheese, cream cheese, and vegetables, bound with flour and spices. Served in a tomato-based or yogurt curry sauce with aromatic spices and fresh herbs.
Ingredients
Method
In a mixing bowl, combine drained cottage cheese, cream cheese, diced vegetable, minced green onion, 0.25 cup flour, 1 tsp garam masala, salt, and black pepper. Mix until uniform. Cover and refrigerate for 15 minutes.
Divide the mixture into 12–16 equal portions and gently shape each into a ball or oval.
Heat ghee in a skillet over medium heat. Working in batches, fry the kofta until golden and firm on all sides, about 4–5 minutes total. Transfer to a paper-towel-lined plate.
In the same skillet, add more ghee if needed. Sauté diced onion over medium heat until softened, about 3 minutes. Add minced garlic and ginger; cook for 1 minute.
Add canned tomatoes and their liquid. Simmer for 5 minutes. Stir in 1.5 tsp garam masala and cook for 1 minute. Pour in vegetable broth and bring to a gentle simmer.
Remove from heat and stir in heavy cream or yogurt until smooth.
Gently place the fried kofta into the warm sauce. Simmer over low heat for 5 minutes without stirring vigorously, so the kofta remain intact.
Transfer to a serving bowl and garnish with fresh cilantro or parsley. Serve warm with basmati rice, naan, or bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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