Gluten-Free Malai Kofta
Indulge in the rich, creamy decadence of *Gluten-Free Malai Kofta*, a reimagined classic that's perfect for those avoiding gluten without compromising on authentic Indian flavors. This recipe features golden, crispy koftas crafted from a delicious blend of mashed potatoes, paneer, and gluten-free bread crumbs, seasoned with aromatic spices like garam masala and red chili powder. The koftas are nestled in a luscious, velvety tomato-cashew gravy enriched with a hint of cream, creating a symphony of sweet, savory, and spicy notes. Perfectly complementing rice or gluten-free naan, this dish is the epitome of indulgence and caters to both dietary needs and gourmet cravings. Whether you're hosting a celebratory meal or simply treating yourself, this gluten-free comfort food is sure to impress.
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Recipe Information
Ingredients
- 2 large Potatoes
- 200 grams Paneer
- 1 cup Gluten-free bread crumbs
- 3 tablespoons Cornflour
- 10 pieces Cashews
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Vegetable oil
- 2 medium, sliced Onions
- 3 medium, chopped Tomatoes
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 cup Heavy cream
- 1 teaspoon Sugar
- 1 cup Water
- 2 tablespoons, chopped Fresh coriander
Instructions
Boil the potatoes until they are soft. Allow them to cool, peel, and then mash them in a bowl.
Grate the paneer and add it to the mashed potatoes.
Add gluten-free bread crumbs, cornflour, salt, red chili powder, and garam masala to the potato-paneer mixture.
Mix well and shape the mixture into small balls (koftas).
Heat vegetable oil in a deep pan. Fry the koftas on medium heat until they are golden brown. Remove and set aside on paper towels to drain excess oil.
Soak cashews in warm water for 15 minutes, then blend them into a smooth paste and set aside.
For the gravy, heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.
Add sliced onions, ginger, and garlic. Sauté until the onions turn golden brown.
Add chopped tomatoes and turmeric powder. Cook until the tomatoes become soft and the oil separates.
Allow the mixture to cool and then blend it into a smooth puree.
Return the pureed mixture to the pan. Add the cashew paste, salt, sugar, red chili powder, and garam masala.
Stir well and add water to reach your desired sauce consistency. Simmer for 10 minutes, stirring occasionally.
Add heavy cream and mix well. Cook for another 2 minutes.
Add the prepared koftas into the gravy and gently stir to coat them with the sauce.
Garnish with fresh coriander and serve hot with rice or gluten-free naan.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.3 g | 411% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 135.9 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 47.8 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1554 mg | 120% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5342 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
