Malai Kofta - Meatless Meatballs in Creamy Indian Spiced Sauce
Malai Kofta is a traditional recipe gets a makeover by using frozen meatless meatballs. Same rich and flavorful Indian spiced sauce but half the work.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 green cardamoms
- 3 cloves
- ½ inch piece of cinnamon
- 2 cloves garlic, minced see notes
- 1 medium onion, finely chopped about a cup
- 1 inch piece of ginger, minced see notes
- 1 ½ cups pureed/crushed tomatoes see notes
- ¼ teaspoon turmeric powder
- ½ teaspoon cayenne powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ¾ cup heavy cream
- ½ cup milk to adjust consistency
- Salt, to taste
- 1 teaspoon honey or sugar
- 1 tablespoon tomato ketchup optional
- 1 tablespoon raisins
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi
- 12 Gardein Meatless Meatballs frozen
- 8-10 sprigs cilantro, leaves chopped optional
Instructions
- Set a heavy bottomed/non-stick pan on medium high and add the oil.
- Once the oil is hot and shiny, add the whole spices (green cardamom, cloves and cinnamon.
- Add minced garlic and chopped onion. Add a pinch of salt. The salt helps to pull out the moisture from the onions and they cook faster. Mix.
- Cook until the moisture evaporates and add ginger. Cook the masala till it all comes together and the onions turn golden brown. If at some point, the masala starts sticking to the pan, sprinkle some water to loosen the bits and continue cooking.
- Add in turmeric powder, cumin powder, coriander powder, and cayenne. Mix well. Add the pureed tomatoes and cook (stirring in between) until oil separates from the mixture, about 10 minutes.
- Slowly add the cream, stirring or whisking continuously. The idea is to gently bring the cream to high temperature so that it does not curdle or separate out.
- Once the cream is completely mixed in, add the milk, again stirring continuously. Add water to adjust the consistency. The sauce will thicken as it sits so factor that in.
- Now add salt, honey, ketchup, raisins and frozen meatless meatballs. Bring the sauce to a boil at high heat. Once it boils, lower the heat to medium low, cover the pan and cook for 15 -20 minutes or until the meatballs are heated through and softened.
Notes
If you want to use ginger garlic paste, use 1 tablespoon of it and add with the onions.
If you are using canned diced tomatoes, I would suggest pureeing/blending them in a blender.
You will need about 3-4 juicy tomatoes to get 1.5 cups pureed tomatoes.