Since it’s the Navratri week, my meal planner calls for Malai Kofta tonight. A flavorful, rich and creamy curry from the Mughlai origin. Today’s dish is cooked in a tomato based gravy, a secret ingredient and is without onion and garlic. Trust me, even without onion and garlic, this dish is loaded with flavor and has a refreshing taste. Most of all, it’s so simple, yet so delicious!
RECIPE DETAIL – Start the recipe by preparing koftas. Combine mashed potatoes and all the ingredients (listed under outer covering) and make a smooth dough. Instead of cornflour rice flour or besan can be used.
Prepare the filling with ingredients listed under stuffing. Feel free to add dry nuts (cashews, raisins) to the filling. Follow the step by step tutorial below and make koftas. For a healthier version, you can cook koftas in an appe pan or deep fry them.
Prepare the gravy by combining boiled cabbage paste +tomato paste+ cashew paste + coconut paste. You can substitute boiled lauki paste for boiled cabbage paste. Cook the gravy until oil starts to separate. Stir in spices, and using an immersion blender puree the gravy. Add kasoori methi, water and bring it to a boil.
Gravy should be thick, so add water accordingly. Just before serving, add kofte to the hot gravy, mix and serve. For tonight’s dinner I am going to pair it with no onion no garlic kadai paneer and Jeera rice.
While you are here, check out other No-onion-no-garlic recipes.
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No Onion No Garlic Malai Kofta
FOR KOFTAS - OUTER COVERING - MAKES 8 - 10 KOFTAS
FOR KOFTAS - STUFFING
- 1/3 cup Boiled Cabbage Paste
- 1/2-3/4 cup Homemade tomato puree
- 3 tablespoon Coconut paste
- 1 tablespoon Ginger paste
- 1 tablespoon Cashew Paste
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- 1 - 2 tablespoon Kasoori or kasuri methi/ dried fenugreek leaves
- Salt to taste
- 2 tablespoon Oil
- Mash potatoes.
- Assemble ingredients for potatoes.
- In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
- Assemble ingredients listed under stuffing.
- Combine all the ingredients in a bowl and...
- Mix it well.
- Make a small ball of the potato mixture and flatten it.
- Place 2 teaspoon mixture in the center.
- Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
- Repeat the process with rest of the mixture.
- You can cook kofta in an appe pan.
- Or fry koftas until brown in color.
- Assemble ingredients for the gravy.
- Cashew paste..
- Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
- Mix in spices and cook for another minute.
- Add coconut paste and cashew paste and....
- Cook for 1 minute until oil starts to separate.
- Pour in enough water to make a thick gravy. Pour slowly.
- Using an immersion blender puree the gravy.
- Add kasoori methi and adjust spices.
- Bring it to a boil.
- Just before serving, add kofte to the hot gravy, mix and serve.
- Enjoy with warm rotis or boiled rice.