Vegetable Malai Kofta

Now, this is a North Indian delicacy for the vegetarians and it does taste amazing..this is one ideal dish for any small dinner party because its quick to make, so it easily serves to be a side dish or even a main dish..it looks great provided the garnishing is done properly.

One important thing you have to keep in mind while making 

Kofta's of anykind whether its vegetable or with minced meat is that the batter should not contain water, if it has water its hard to form balls of kofta and it wont retain its shape.

Lets start,

Ingredients

Vegetables- you can choose your combination of vegetables

I have used 

Carrots- 1 cut into small cubes

Cauliflower- 1/2 cup cut into small florets

Potato- 1 medium sized cut into small cubes

French beans- handful cut into small pieces

Put them in a steamer and steam them till all the vegetables are tender, allow to cool and mash them with your hand gently into a paste consistency.

In a bowl add the following

One small bunch of coriander leaves chopped

One small bunch of mint leaves chopped

Bread crumbs- 2-3 tbsp

Fresh roasted coriander- 1 tbsp crushed

Fresh roasted cumin- 1 tsp

Sesame seeds- 1 tsp

All spice/curry powder- 1 tsp

Red chilli powder- 1 1/2 tsp

Egg white- 1

Salt

And the mashed vegetables and form balls of kofta.

Spices for the Kofta

Mashed Vegetables with the Spices

On the stove

You can choose to deep fry or shallow fry the koftas, although the best is to deep fry them

I shallow fried them and found them to be perfect done. Keep aside.

Now for the gravy

Tomatoes- 2 chopped

Onion- 2 chopped ( I made a puree of tomatoes and added onion to form a smooth mixture)

Green chillies- 2 chopped

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- 1 tsp

Cumin powder- 1/2 tsp

Garam masala powder- a pinch

Salt

Oil.

Heat oil in a pan, add the pureed mixture and add all the spices one by one and simmer till oil separates the gravy.

Serving & Garnishing

Right before serving, microwave the koftas and spread in the serving dish and add the gravy from top.

Garnish with cream, cashews and chopped coriander leaves and Zafran/Saffron

Few Tips-

Fresh roasted coriander seeds bring out a great aroma and also add greatly to the taste of the kofta's

For a little more dramatic effect you can dip the kofta into vermicelli before shallow frying, the appearance changes dramatically. Looks more royal.

Instead of Bread crumbs that I have used for binding the Kofta's, you can use Gram flour aswell, the reason I didn't use it is because I don't like the raw taste of gram flour.

Instead of just the egg white you can use the entire Egg aswell, the white and the yellow part.

Enjoy Hogging !!