Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.
  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.
  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.
  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.
  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.
Recipe by Relish The Bite at https://www.relishthebite.com/lentil-malai-kofta/