Malai kofta is a dish usually reserved for special occasions. It’s made up of malai; a rich creamy sauce, and kofta; which means meatball. The majority of malai kofta served in India is vegetarian and is usually served with naan or rice.
In a preheated frying pan, add oil, onion, salt, fennel seeds and turmeric. Sauté for 2 minutes on medium-high, stirring constantly. Add to a blender with tomatoes and water and process until smooth. Set aside.
Preheat the same frying pan on medium-high. Add ghee, oil, cumin seeds, ginger, and garlic. Sauté for 1-2 minutes. Add coriander, cumin, masalas, water, paste, cilantro, reserved sauce and kofta. The longer you allow this to cook, the spicier it will become so just cook until the balls are heated.
Serve with rice flour naan (recipe below) and rice.
Notes
To make vegan and dairy free, use coconut oil instead of ghee.
Ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgment when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/03/flavors-of-india-malai-kofta-sauce-vegan-meatballs-and-gluten-free-naan/