Vegan and healthy, this Malai Kofta Recipe is really a crowed pleaser for any occasion ! Try this healthy malai kofta curry which is made without using any cream or butter, but tastes just like the restaurant style malai kofta curry. The creaminess that the cashews and almonds bring to this curry will make you wanting for more with every bite.
INGREDIENTS FOR KOFTAS
*1 cup soya chunks/ सोया वडी
*3-4 boiled and peeled potatoes/ उबले आलू
*1/4 cup cashews/ काजू
*2 green chillies/ हरी मिर्च
*1/2 cup roasted gram flour/ बेसन
*1 tsp salt/ नमक
*1 cup water for cooking the soya chunks/ पानी
*1/2 cup coriander leaves/ हरा धनिया
*some oil for cooking the koftas/ तेल
INGREDIENTS FOR CURRY
*4-5 medium sized chopped tomatoes/ टमाटर
*1 medium sized chopped onion/ प्याज़
*14-15 garlic cloves / लहसुन
*2 inch chopped ginger/ अदरक
*1 inch cinnamon stick/ दालचीनी
*1 black cardamom/ एलाइचि
*3-4 cloves/ लौंग
*3-4 black peppers/ काली मिर्च
*3 dry red chillies/ सूखी लाल मिर्च
*1/2 tsp garam masala powder/ गरम मसाला पाउडर
*1/2 tsp turmeric powder/ हल्दी पाउडर
*1/2 tsp red chilli powder/ लाल मिर्च पाउडर
*1/4 cup cashews/ काजू
*12-13 almonds/ बादाम
*some dried fenugreek/ मसूरी मेथी
*some water/ पानी
*2-3 tbsp oil/ तेल
*1 tsp salt/ नमक
*some coriander leaves for garnishing/ हरा धनिया
INSTRUCTIONS
1- For the curry, add water in a medium heated pan and bring it to boil. Add in tomatoes, whole spices, ginger, garlic and cashews and almonds. Let them simmer and cook for 15-20 minutes until the tomatoes and nuts softens. Turn off the heat and let them cool completely.
2- For the kofta, add water in a medium heated pan. Bring it to boil. Add in soya chunks and let them cook for 8-10 minutes until they softens. Turn off the heat and let them cool. Once cooled, rinse the soya chunks 2-3 times, squeeze out the water and transfer them into a blender or food processor, along with the rest of the ingredients ( except oil and water ) and blend into a smooth paste and the kofta mixture is ready.
3- Heat up an appe pan on a medium heat. Add around 1 tsp oil into each cups and drop around 1 tbsp kofta mixture into each cups. cook from both the sides until they are crisp and golden. (You can also shallow fry or deep fry the koftas using a regular pan). Keep the koftas aside till we prepare the gravy.
4- Into a blender, add the cooled tomato mixture (make sure to discard the whole spices)along with 1/3 cup of water and blend into a smooth purée.
5- Heat up 2-3 tbsp oil on a medium heated wok. Add chopped onion and sauté for 4-5 minutes till onion turns golden. Add in turmeric, red chilli powder and salt and give it a mix. Now add in the purée, stir and cover the wok for 3-4 minutes. Now add garam masala powder and dried fenugreek and mix well. Turn off the heat and garnish the curry with coriander leaves and serve with koftas.
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