1 hr 30 mins
Adapted from a recipe I saw on the Vah Reh Vah (Vah Chef) cooking show. This is really good - not too watery or too creamy. Make sure you slice the onions very thinly, add the salt to them and cook them for a fairly long time until they are a caramel color. Make sure to add the full amount of water to the sauce as well. The amount of spices may seem like a lot, but trust me, it's good!
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- panir or Cotija cheese
- 1/4 cup cream
- 2 tablespoons plain goat milk yogurt
- chopped fresh cilantro
- 4 -6 Thai green chili or 1 1/2 serranos, finely chopped
- 1 cup frozen peas and carrot
- 1 cup grated peeled and boiled russet potato (2-3 potatoes)
- 3 large cluster tomatoes
- 4 -5 garlic cloves
- 2 -3 tablespoons minced ginger (I like the jarred kind)
- 4 tablespoons coriander powder
- 3 tablespoons cumin powder
- 1 tablespoon turmeric powder
- 1 yellow onion, finely sliced
- 1 dash of black jeera powder (cumin)
- red chili powder
- 1/4 cup cashews, ground into small pieces
- 1/8 cup raisins
- 1 teaspoon salt
- cornflour or all-purpose flour
- vegetable oil (for frying)
- 2 cups water
- garam masala
- 2Boil potatoes, drain, cool and grate 1 cup.
- 3Defrost 1 cup peas and carrots in microwave.
- 4Using cheesecloth, squeeze moisture out of peas & carrots.
- 5In a medium-size bowl, combine vegetables with grated potatoes.
- 6Grate 1 cup paneer and add to vegetable mixture.
- 7Add 1 small handful chopped cilantro, chopped green chiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile powder, 1/2 tsp salt.
- 8Add medium-ground cashews and 1/8 cup raisins and mix well.
- 9With your hands, form into round koftas 1 1/2 to 2 inches in diameter and roll in flour, coating all sides of koftas.
- 10Deep fry in oil in a wok or kadai until golden brown on each side and place on a paper towel to drain.
- 11Curry Sauce:.
- 12In a skillet, preferably large and cast iron: fry the chopped onion over medium heat in 3 tablespoons oil with 1/2 tsp salt until caramelized and brown.
- 13Add all ginger garlic paste, turmeric, chopped tomatoes, a sprinkle of chili powder, 1 tbsp cumin and 2 tbsp coriander powder.
- 14Cook and when the mixture is getting dry add about 2 cups water.
- 15Heat and cook until tomatoes are nicely cooked, about 10 - 15 minutes; remove from pan and puree in a food processor or blender until smooth.
- 16In the same skillet, add a small handful of jeera seeds and cook until they crackle.
- 17Pour in the sauce mixture.
- 18Heat for about 5 minutes on medium.
- 19Add cream to the sauce and yogurt, stirring well.
- 20Turn off heat.
- 21Add koftas, mix to cover with sauce and allow to absorb sauce.
- 22Sprinkle on some garam masala and some chopped cilantro and serve.
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Nutritional Facts for Malai Kofta (Vegetable Dumplings in Curry Sauce)
Serving Size: 1 (847 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 448.3
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 7.7 g
- Cholesterol 33.1 mg
- Sodium 1392.1 mg
- Total Carbohydrate 61.4 g
- Dietary Fiber 11.3 g
- Sugars 17.0 g
- Protein 13.6 g
The following items or measurements are not included:
goat milk yogurt
Thai green chili