Nutritional Chart
Calories: 286 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 9 g
- 14 g
- 35 g
Ingredients Needed for Vegetarian Malai Kofta
For the balls:
3 ounces of cottage cheese
2 medium-sized, cooked potatoes, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon almond flour
salt
For the veggie mixture:
2 teaspoons of olive oil
1 red onion, chopped
3 medium tomatoes, chopped
1 ounce cashews
1 tablespoon tomato paste
1 teaspoon turmeric
1 teaspoon chili powder
5 garlic cloves
1 teaspoon garam masala
1 cup water
salt
For the malai kofta:
1 tablespoon vegetable oil
1 teaspoon sugar
1 bay leaf
1 cinnamon stick
1 tablespoon cardamom cloves
1 teaspoon cloves
1 tablespoon cottage cheese
¼ cup sour cream
1 tablespoon fresh coriander leaves, chopped (for garnishing)
How to Make Vegetarian Malai Kofta
- For the balls:
Add the cottage cheese, cooked potatoes, cornstarch, chili powder, garam masala, and almond flour to a bowl. Season with salt and mix until even.
- Form the mixture into balls. We’ve got 12 of them.
- Fill a deep frying pan halfway with oil and heat it over low-medium heat. Deep-fry the balls until golden brown. We fried them in two batches.
- For the veggie mixture:
Heat the olive oil in a saucepan over low heat. Add the red onion and tomatoes. Stir and cook for 30 seconds.
- Add the cashews and tomato paste. Stir and cook for 1 minute. Add the turmeric, chili powder, garlic and garam masala. Cook and stir for 1-2 minutes.
- Add the water, season with salt, and stir a little. Cover the pan with a lid and boil till tomatoes turn soft.
- Transfer the mixture to a blender. Blend until smooth. Set aside.
- For the malai kofta:
Add the vegetable oil and sugar to a skillet over low heat. Cook and stir for 30 seconds. Add the bay leaf, cinnamon stick, cardamom, and cloves. Stir and cook for 30 seconds more.
- Transfer the vegetable mixture to the skillet, add the cottage cheese. Cook and stir until even. Add the sour cream and stir a little until even.
- Add the balls, mix some more, and serve sprinkled with coriander leaves.
