Ayurveda Recipes

Malai Kofta or Indian meatballs

Ingredients for 2-3 people.

Ingredients

For koftas or vegetable meatballs (shahi aloo koftas):
  • 2 cooked small potatoes
  • 1 broccoli or cauliflower, or chard, or spinach.
  • ¼ teaspoon of salt
  • 2 tablespoons chopped fresh coriander
  • ¼ teaspoon ground cumin
  • 1 tablespoon of chickpea flour
  • 2 tablespoons of wheat flour + 7-8 tablespoons of water
For the sauce (malai curry):
  • 2 tablespoons of olive oil
  • 1 teaspoon cumin (whole seed)
  • 2 pear or branch tomatoes, ripe
  • ¼ teaspoon of salt
  • ¼ teaspoon brown sugar (optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated ginger (or ½ teaspoon ginger powder)
  • ¼ teaspoon ground coriander (ground coriander seeds)
  • 1.5 tablespoons of normal wheat flour
  • ½ teaspoon of curry
  • 2 tablespoons chopped fresh coriander

Preparation

For sauce or curry

Wash the tomatoes very well, cut them in quarters and pass them through the blender until they are pureed. Heat 2 tablespoons of olive oil over medium heat in a saucepan or in a high frying pan. Cook the cumin condiments for a minute first and then add the tomato puree, salt and sugar. Mix well, cover and leave on medium-low heat for about 20 minutes, stirring and monitoring occasionally.

For meatballs (koftas)

Boil the potatoes and the other vegetable that you have chosen in a pot. Add the remaining ingredients except flour and oil and mix by hand until a manageable dough is obtained. Form the koftas taking portions of dough and giving them a ball shape, about the size of a walnut, trying to compact the dough with the hands in the process, so we will avoid that they break us. Pass each kofta through flour and take them to the oven until they are cooked. Add the koftas to the curry, along with the cilantro, mix it well being careful not to break the koftas, and let it boil all together 3-5 minutes more, covered (if there is little liquid you can add a little more water). Try it and add a little more salt if you see it necessary. Take it to a platter or a large dish and serve it accompanied, for example, with a rice (pilaf or pulao) and some flat bread like the chapatis.
Mmm enjoy it!

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