Try this Malai Kofta recipe, or contribute your own.

Still searching for what to cook ?

Name: Malai Kofta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 ts Garam masala; 1 1.5-inch piece Ginger, fresh; 2 Zucchini; 2 ts Paprika; 1 tb Coriander, ground; 1 Egg (opt); 2 ts Cumin, ground; 2 c Chickpea (garbanzo) flour; 1 Jalapeo deveined; 2 c Cream; 1/2 ts Baking Powder; 4 lg Tomatoes; 1 pn Salt; 1 Onion, white or yellow; 3/4 ts Turmeric; 1/2 ts Cayenne; 2 Squash, yellow

Find the most delicious recipes here

INGREDIENTS

2 ts Garam masala
KOFTA BALLS
1 1.5-inch piece Ginger, fresh
2 Zucchini
2 ts Paprika
1 tb Coriander, ground
1 Egg ; (opt)
2 ts Cumin, ground
2 c Chickpea (garbanzo) flour
1 Jalapeo ; deveined
2 c Cream
1/2 ts Baking Powder
4 lg Tomatoes
1 pn Salt
1 Onion, white ; or yellow
SPICES
3/4 ts Turmeric
1/2 ts Cayenne
2 Squash, yellow
MALAI SAUCE

Servings

INSTRUCTIONS

Heat oven to 425 F. In a large bowl, grate the squashes and onion. Add the spices, and the (optional) egg. Mix the chickpea flour until it reaches the consistency of bread dough. Form the kofta "dough" into 1 inch diameter balls. place on cookie sheet, bake for 25 minutes or so. While cooking: mix Malai sauce, pureing all ingredients in blender. Heat 4 tablespoons peanut oil in a saucepan. add the spices all at once to hot oil for 1 minute. Add tomato puree to spices. Add 1 more cup cream to spices and the puree. Boil. reduce heat, simmer for 10 minutes. Add half of the cooked Kofta balls. Simmer another 10 to soften them. Serve with brown rice, chapatis, vinegar soaked onions and chilies. HEURISTICS: 1) slightly wet hands when forming Kofta balls 2) Freeze other half of Kofta balls and use with next batch of Malai to save time. 3) keep Kofta balls seperate from Malai sauce till needed. (they absorb the liquid from sauce) 4) milk can be substituted for some of the cream. Have not tried soy milk 5) add one drop red and one drop yellow food coloring to vinegar to make reasonably authentic orange onions (a la Akbars) From: MARG@monu6.cc.monash.edu.au

NOTES

Alert editor

Malai Kofta

2 ts Garam masala
 KOFTA BALLS
1 1.5-inch piece Ginger, fresh
2 Zucchini
2 ts Paprika
1 tb Coriander, ground
1 Egg (opt)
2 ts Cumin, ground
2 c Chickpea (garbanzo) flour
1 Jalapeo deveined
2 c Cream
1/2 ts Baking Powder
4 lg Tomatoes
1 pn Salt
1 Onion, white or yellow
 SPICES
3/4 ts Turmeric
1/2 ts Cayenne
2 Squash, yellow
 MALAI SAUCE

Heat oven to 425 F. In a large bowl, grate the squashes and onion. Add the  spices, and the (optional) egg. Mix the chickpea flour until it reaches the  consistency of bread dough.   Form the kofta "dough" into 1 inch diameter  balls. place on cookie sheet, bake for 25 minutes or so.    While cooking: mix Malai sauce, pureing all ingredients in blender.    Heat 4 tablespoons peanut oil in a saucepan.  add the spices all at once to  hot oil for 1 minute. Add tomato puree to spices. Add 1 more cup cream to  spices and the puree. Boil. reduce heat, simmer for 10 minutes. Add half of  the cooked Kofta balls. Simmer another 10 to soften them.    Serve with brown rice, chapatis, vinegar soaked onions and chilies.     HEURISTICS: 1) slightly wet hands when forming Kofta balls 2) Freeze other  half of Kofta balls and use with next batch of Malai to save time. 3) keep  Kofta balls seperate from Malai sauce till needed. (they absorb the liquid  from sauce) 4) milk can be substituted for some of the cream. Have not  tried soy milk 5) add one drop red and one drop yellow food coloring to  vinegar to make reasonably authentic orange onions (a la Akbars)                             From:    MARG@monu6.cc.monash.edu.au

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (404g)
Recipe Makes: 6

Calories: 497
Calories from Fat: 306 (62%)

Amt Per Serving		% DV

	Total Fat 34g	45 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.8g
Cholesterol 143.9mg		44 %
Sodium 114.5mg		4 %
Potassium 1148.6mg		30 %
Total Carbohydrate 37.8g		11 %
	Dietary Fiber 8.9g	35 %
	Sugars, other 28.9g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 497

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe