Malai Kofta with Soya Nuggets

Malai Kofta is my dad's favourite dish when we go to restaurants. I do not remember him ordering anything but that in the last 15 years. When I was in India last month, we were lucky to spend our day with him on his birthday. We went to the beach and temple, then came home for a meal of Malai Kofta and roti with a pradaman (payasam). I made these again for my husband as he missed eating them when I made it in India. 



Soya nuggets are finding their way into a lot of recipes. I think we are getting addicted to it. If you have not tried making stuff with it, I would highly recommend trying once.

I went the healthier way and used the paniyaram pan (used for making Kuzhi Paniyaram) to 'fry' the koftas. Yes yes, you guessed right. I got myself a paniyaram pan this time from India. I got the Prestige Omega with 11 holes in it. You get so much done in a short time. Love it!!! You can add the kofta to the pan with a few drops of oil (or no oil). Optionally you can also deep fry them. I borrowed the idea of Paniyaram pan and the addition of Soya Chunks from Radhika of Tickling Palates.



For the Kofta

Ingredients
Potatoes 2
Soya Nuggets 1 cup
Mixed Vegetables 1/2 cup
Ginger small bit
Garlic 2 pods
Chilli Powder 1 tsp
Cashew 2 tbsp
Salt

Method of Preparation
1. Boil the potatoes. Peal and mash them. Add to a bowl.

2. Boil water and add the soya nuggets into boiling water. Boil for around 5 minutes till the nuggets are cooked. Remove from water and squeeze out excess water. chop into small bits and add to the bowl.

3. Cook the vegetables. Finely chop and add to the bowl.

4. Finely chop or grate the ginger and garlic. Chop the cashews.

5. Add chilli powder and salt. Mix all the ingredients together. Roll into small balls.

6. Heat the paniyaram pan and add the balls. Fry them till it is browned on all sides. Keep aside till you are ready to serve.

You can serve these as starters as well.



For the Gravy 

Ingredients 
Onions 2
Tomatoes 4
Cashews 1 tbsp
Star Anise 2
Clove 2
Cumin 1 tsp
Heavy Cream or Milk 2 cups
Chilli Powder 1 tsp
Coriander leaves few
Oil and Salt to taste

Method of Preparation
1. Heat oil in a pan. Add the cashews, star anise, clove and cumin.

2. When it sizzles, Add the onions and saute till it becomes translucent.

3. Add the tomatoes and saute till it is cooked.

4. Cool and grind into fine paste.

5. Transfer back to the pan. Add the milk, chilli powder and salt. Bring it to a boil and switch off. 



To Serve
Add the Koftas to the gravy and garnish with coriander leaves. Do not add the Koftas ahead of time. It will become mushy and will start to dissolve. Save it till the last minute.



Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini