Guilt-Free Malai Kofta

A healthier twist on the classic Malai Kofta, made with a creamy vegetable-based gravy and soft paneer koftas stuffed with crunchy nuts and raisins. Cooked in a paniyaram pan with minimal ghee, this recipe gives you all the richness and flavour with less oil.

Ingredients & Preparation

For the Gravy:

• 1 carrot, chopped
• 1 cup pumpkin, chopped
• 3 tomatoes, chopped
• 6–7 garlic cloves
• 3–4 dried red chillies
• 10–12 cashews
• 1 cup water

Method:

1. Add carrot, pumpkin, tomatoes, garlic, dried red chillies, cashews and water to a pressure cooker.
2. Pressure cook for 3 whistles and allow the pressure to release naturally.
3. Let the mixture cool completely and blend into a smooth paste. Keep aside.

For the Kofta:

• 200 g grated paneer
• 1 boiled potato, mashed
• 1 tbsp maida
• 4–5 green chillies, finely chopped
• 1 tsp grated ginger
• Chopped coriander
• Salt to taste
• Chopped roasted nuts and raisins for stuffing

Method:

1. In a bowl, combine grated paneer, mashed potato, maida, green chillies, ginger, coriander and salt.
2. Mash everything well using your palm until you get a smooth, soft dough.
3. Dry roast the nuts and raisins, then roughly chop them.
4. Take a small portion of the paneer mixture, flatten it, add the nut and raisin stuffing in the centre and seal it to form small round balls.
5. Brush a paniyaram pan with a little ghee and cook the koftas on all sides until golden brown and crisp.

For the Curry:

• Prepared vegetable gravy paste
• 1 cup milk
• 1 cinnamon stick
• 1 cardamom pod
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1 tbsp kasoori methi
• Salt to taste
• A little ghee for cooking

Method:

1. Heat a pan and brush with a little ghee. Add cinnamon and cardamom.
2. Add coriander powder and sauté for a minute.
3. Pour in the prepared vegetable paste, add salt and red chilli powder. Mix well and cook for a few minutes.
4. Add milk gradually, mix and simmer until the gravy reaches a creamy consistency.
5. Crush kasoori methi between your palms and add it to the gravy. Mix well.

Assembly

1. Pour a layer of creamy gravy into a serving bowl.
2. Place the prepared koftas over the gravy and pour some more gravy on top.
3. Finish with a little fresh malai, chopped coriander and an optional ghee and red chilli tadka or chilli oil.

Healthy Cooking Tip: Cook the koftas in a paniyaram pan instead of deep-frying and use a vegetable and cashew-based gravy for a naturally creamy texture without relying on heavy cream.