Malai Kofta is a classic dish of Moghul origin. The pea balls are fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread). I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories. You need a very little oil to fry the pea balls.
Green peas 3 cups
Gram flour 2 tbsp.
Finely chopped green chilies 3 no.
Chopped coriander leaves 2 tbsp.
Cumin seeds 1 tsp.
Finely chopped ginger 1 tbsp.
Salt to taste
Bread crumbs ¼ cup
Oil for fry
Organic Tomato puree ½ cup
Finely chopped tomato ½ cup
Water 1 cup
Ginger Paste 1 tbsp.
Cumin 1/3 tsp.
Coriander powder 1 ½ tsp.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Cloves 2 no.
Salt to taste.
Oil/ Ghee 1 tsp.
Cream 1 tbsp.
- Boil the green peas in salted water till tender. Cool and mash.
- Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
- Take the gram flour in a heavy pan over the fire. Stir till it turns brownish.
- Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15 equal pieces. Roll it in breadcrumbs.
- Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
- Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.
For the Gravy
- Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
- Add all the powdered spices , cloves, tomatoes, tomato puree and salt.
- Stir it until leaves the oil. Add water and cook it in low flame.
- Put the gravy in a dish and add the Kofta to it.
- Decorate with cream and serve hot with rotis, Biryani , Pulao
Note: See my other Malai Kofta Recipe