Indian
Paryushan Special Malai Kofta (No Onion, No Garlic, No Vegetables)
$3
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
320Calories
14gProtein
20gFat
20gCarbs
5gSugar
4gFiber
450mgSodium
40mgChol
8gSat Fat
300mgPotassium
200mgCalcium
2mgIron
0.3mcgVitamin B12
5mgVitamin C
Goes well with
Sauvignon Blanc
local
Chaach (Traditional Buttermilk)
international
vegetarian
gluten-free
nut-free
Instructions
1
Mix grated paneer, soaked and squeezed soya granules (or besan), salt and black pepper together into a smooth kofta mixture.
2
Shape the mixture into small koftas.
3
Shallow fry or air-fry the koftas until golden and crisp; set aside.
4
Soak the Kashmiri chillies and oats until soft.
5
Blend the soaked Kashmiri chillies, oats, makhana and melon seeds into a smooth paste.
6
Heat a little ghee in a pan and cook the paste well until it thickens and the raw smell disappears.
7
Lower the flame, add whisked curd and stir continuously to prevent curdling.
8
Add salt, red chilli powder, turmeric and garam masala; mix well.
9
Add water as required to reach a smooth, creamy consistency and simmer for a few minutes.
10
Add the fried koftas just before serving so they stay soft yet retain their texture.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cupgrated paneer
- 1/4 cup1/4 cup soya granules (soaked and squeezed)
- 1/2 tspto taste salt
- 1/4 tspto taste black pepper
- 2-2 whole Kashmiri red chillies (soaked)
- 1/4 cup1/4 cup oats
- 1/4 cup1/4 cup makhana (fox nuts, soaked)
- 1 tbsp1 tbsp melon seeds
- 1/4 cup1/4 cup curd (yogurt)
- 1/2 tspto taste salt
- 1/4 tsp1/4 tsp red chilli powder
- 1/4 tsp1/4 tsp turmeric
- 1/4 tsp1/4 tsp garam masala
- 1/2 cupas required water
- 1/2 tbsp1/2 tbsp ghee
- 1 tbsp1 tbsp oil (for shallow/air frying koftas)
