Soy-Free Malai Kofta
Indulge in the rich and luxurious flavors of Soy-Free Malai Kofta—a delicious vegetarian dish that’s perfect for any special occasion or family dinner. This creamy North Indian classic features soft, melt-in-your-mouth koftas made from a wholesome blend of paneer, potatoes, carrots, and green peas, all fried to golden perfection. The fragrant, velvety gravy combines the warmth of cumin and garam masala with the richness of heavy cream, cashew nuts, and a hint of kasuri methi, giving it an irresistibly creamy texture without the use of soy-based products. Serve this show-stopping dish with warm naan or fragrant basmati rice to soak up every last drop of its luscious sauce. Perfect for vegetarians and a hit with everyone, it’s comfort food reimagined.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 200 grams Paneer
- 1 medium Carrot
- 50 grams Green peas
- 2 tablespoons Cornflour
- 1.5 teaspoons Salt
- 1 teaspoon Garam masala
- 1 cup Oil
- 2 medium Onion
- 3 tablespoons Tomato paste
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 200 ml Heavy cream
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 cups Water
- 2 tablespoons Cilantro
- 10 whole Cashew nuts
Instructions
Boil the potatoes until tender. Once cooled, peel and mash them.
Grate the paneer and finely chop the carrot. Blanch the green peas.
In a large bowl, combine mashed potatoes, grated paneer, chopped carrot, blanched peas, and cornflour. Add 1 teaspoon salt and garam masala.
Mix well and shape the mixture into small balls (koftas). Ensure they are firm by gently squeezing them in your palm.
Heat oil in a deep frying pan and fry the koftas in batches until golden brown. Drain on paper towels and set aside.
For the gravy, chop the onions and grind into a paste with cashew nuts.
Heat 2 tablespoons of the remaining oil in another pan. Add cumin seeds and let them splutter.
Add the onion-cashew paste and fry until the oil separates.
Stir in the ginger-garlic paste and cook for another minute.
Add the tomato paste and cook until the oil separates.
Mix in turmeric, red chili powder, coriander powder, and the remaining salt.
Pour in the water and bring to a boil. Reduce heat and let it simmer for 5-7 minutes.
Stir in the kasuri methi and heavy cream. Cook for another 2 minutes and turn off the heat.
To serve, place the fried koftas in a serving dish, pour the hot creamy sauce over them.
Garnish with chopped cilantro and serve hot with naan or rice.
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.9 g | 449% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 38.4 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1495 mg | 115% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5144 mg | 109% | |
*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.
