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.
Malai Kofta (subzi) recipe - How to make Malai Kofta (subzi)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the koftas
- 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
- 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
- How to proceed
- Just before serving, place the koftas in a serving dish, pour the warm gravy over it and serve immediately garnished with coriander.
Energy | 153 cal |
Protein | 6 g |
Carbohydrates | 8.8 g |
Fiber | 4.1 g |
Fat | 10.5 g |
Cholesterol | 0 mg |
Vitamin A | 412.5 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.5 mg |
Vitamin C | 11.7 mg |
Folic Acid | 14.3 mcg |
Calcium | 59 mg |
Iron | 1.5 mg |
Magnesium | 39.7 mg |
Phosphorus | 113.3 mg |
Sodium | 11.6 mg |
Potassium | 228.8 mg |
Zinc | 0.4 mg |