Vegetable Malai Kofta in Spinach Coconut Curry

“Vegetable Malai Kofta in Spinach Coconut Curry”: A veg paratha made with crumbled paneer(you can use Tofu too) tossed with veggies & ground spices in a shape of square pocket.. Served with tangy & spicy chutney.

Malai kofta is one popular Indian dish which is perfect for parties, get together and even in restaurant menus it is famous in whole world. Kofta is perfect vegetarian alternative to meatballs. It takes lots of efforts and time to prepare the dish, which makes it more special and delicious.

Malai Kofta is typically made with “malai” which means heavy cream and and koftas, which are deep fried vegetarian “meatballs.” But in this recipe I’ve used “Coconut cream“. The koftas are made of mashed vegetables, potato and spices.

Fried “Paneer and potato balls” go perfect with spinach gravy.

Notes:

  • You can use any veggie of your choice in the kofta preparation.
  • You can use any kind of cream, it depends on choice like (Coconut cream or any vegan cream, Dairy cream, full fat cream, low fat cream)
  • To make it guilt free you can bake the koftas too instead of deep frying. And use “Sweet potato” instead of “potato” too.
  • You can use “Tofu” instead of “paneer” too.
  • You can make paneer at home, for me homemade paneer is always the preference.
  • Koftas you can enjoy as Snack as well or as starter in any party. These are absolutely crowd pleaser.

Vegetable Malai Kofta in Spinach Coconut Curry
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Malai Kofta is a very Delicious dish to relish, It goes perfect with any indian bread or even with rice. I've served these with "Organic Trio rice from thebalidiet".

Course: dinner, lunch, Main Course, Party Food, Snacks
Cuisine: Indian
Keyword: Malai kofta, Palak paneer kofta Curry, Spinach gravy, Vegetarian
Servings: 4
Author: Nisha Sharma
Ingredients
  • 200 Grams Paneer (cottage cheese)
  • 3 Potatoes boiled, peeled and mashed (Medium size)
  • 3 Tbsp Corn Starch (for binding)
  • 100 Grams Spinach (Finely chopped)
  • 2-3 Fresh Green chillies (Finely chopped)
  • 1 Tsp Ginger paste
  • 1/4 Cup Fresh coriander (Finely Chopped)
  • 5-6 Cashew (Chopped)
  • Oil (For frying)
Spices for kofta
  • 1/2 Tsp White pepper powder (You can black pepper too)
  • 1 Tsp Rock Salt (As per taste)
  • 1 Tsp Cumin seeds
Ingrediants for Spinach gravy
  • 500 Grams Spinach (Blanched and pureed)
  • 2 Clove
  • 1 Bay leaf
  • Pinch of Asafoetida
  • 1 Tsp Cumin seeds
  • 1/4 Cup Roasted Cashew
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red chilli powder (or Black pepper)
  • 1/2 Tsp Rock Salt (As per taste)
  • 1/2 Tsp Coriander powder
  • 1 Onion (Chopped)
  • 3 Tomatoes (Chopped)
  • 1 Tsp Garam masala
  • 1/4 Cup Fresh coconut cream
  • 2 Tbsp Oil
  • Water (As per need)
  • 1 Tsp Dry Fenugreek leaves
Instructions
  1. Put crumbled paneer, Boiled/mashed potatoes, cornflour, white chilli powder, Cumin seeds, ginger, salt, green chillies in a bowl and mix well. Make small balls.

  2. Stuff chopped cashew in balls. Its totally optional. Also if you like raisins then you can use those for filling too.

  3. Heat sufficient oil in a kadai on medium-low heat and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.

  4. Boil spinach, once done blend into puree with ginger & chilli.

  5. Heat little oil, Add Cardamom, Clove, Bayleaf, Cashew, Peanuts & Onion.

  6. Saute till onion turn Golden, Add chopped tomatoes, ginger, green & red Chilli.

  7. Once cooked turn off the flame and once cool blend into smooth puree.

  8. Heat Ghee add asafetida, bayleaf, cinnamon, mustard & cumin seeds.

  9. Add ginger paste & Tomato Onion puree, add all spices. Add spinach puree once cooked & raw smell goes.

  10. Add coconut cream and cook so gravy thickens. Add Garam masala, mix well. Add Fenugreek leaves, place kofta in curry and garnish with coconut cream and butter.

Recipe Notes

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