Malai Kofta (subzi)
by Tarla Dalal

Amazingly tasty vegetable kofta, with an extra dose of goodness-thanks to the addition of soya granules. Potatoes and tofu add mass to the dish, even as they bind the rest of the ingredients together. If you are calorie-conscious, you could bake or steam the kofta instead of deep-frying. Kofta dishes always involve an elaborate cooking procedure, but definitely a great choice for a lavish sunday lunch! the paste can be made in advance and stored so as to save a little on cooking time. Alternatively, you could make tikkis instead of kofta.

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Malai Kofta (subzi) recipe - How to make Malai Kofta (subzi)

For The Koftas (makes Approx. 12 Koftas)
1/4 cup soaked soya granules
1/4 cup crumbled tofu
1/4 cup mashed potatoes
1/4 cup chopped vegetables (french beans , cauliflower,
green peas etc.)
1 tsp ginger-green chilli paste
2 tbsp chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
1/4 tsp sugar
salt to taste
soya oil for deep-frying

To Be Ground Into A Paste
1 medium onion , roughly chopped
2 tbsp grated coconut
2 to 3 clove of garlic (lehsun)
1 slit green chilli , roughly chopped
1 whole dry kashmiri red chilli , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp chirongi nuts (charoli)
2 tsp poppy seeds (khus-khus)
25 mm (1") piece ginger (adrak) , chopped
1 tbsp chopped coriander (dhania)

For The Gravy
1 tbsp soya oil
1 tsp chilli powder
1 cup fresh tomato purée
3 tbsp fresh cream
salt to taste

Other Ingredients
2 tbsp chopped coriander (dhania) for garnishing

Method
For the koftas

Combine all the ingredients together in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Heat the soya oil in a kadhai and deep-fry the koftas till they turn golden brown in colour. Drain on absorbent paper and keep aside.

For the gravy

Heat the soya oil in a kadhai, add the prepared paste and sauté on a medium flame for 5 to 7 minutes.
Add the chilli powder and sauté for 1 minute.
Add the tomato purée, cream and salt and ¼ cup of water and simmer the gravy for at least 10 to 15 minutes. Keep aside.

How to proceed