Name: Malai Kofta-No Onion No Garlic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cap cashew; 1 cup 8 oz/ 227 gms canned tomato sauce (not ketchup/crushed tomato/tomato puree); 2 tsp green chilies (minced); 2 tsp ginger (minced); 1 1/2 tsp cumin/jeera; 1 tsp paprika/kashmiri lal mirch; 4 green cardamoms (pounded with skin); few strands of saffron; 1 tbsp Kasoori Methi/Dried Fenugreek leaves; 3 tbsp butter/ghee/oil (for vegan option); 1/2 cup water for grinding; salt as needed; 1 cup milk/cream or water (Use any nut milk for a vegan option); 5-6 medium potatoes (boiled and grated, about 3 1/4 cup); 1 tbsp Kasoori Methi/Dried fenugreek leaves; 1 1/2 tsp ginger (minced); 1 tsp green chilies (minced); 4 tbsp cornstarch/cornflour (divided(Use Arrowroot flour for fasting)); pinch of garam masala; salt as per taste; 100 gms (3 1/2 oz,1 cup grated paneer(use tofu for vegan option)); 1 tbsp small cashew pieces; 1 tbsp raisins; 1/4 tsp Red Chili powder/Lal Mirch; Salt as per taste; pinch of Green cardamom powder/elaichi powder; few strands saffron soaked in 1 tbsp cream/milk or water that's been warmed for 15 seconds; Oil for frying; Milk/Cream/Water as needed for thinning out the gravy (use nut milk for vegan option); A few Tbsp cream (nuts,kasoori methi for garnishing)

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This no onion garlic Malai Kofta curry tastes just like the one in restaurants. You will not miss the onions or garlic either in the flavor or the thickness of the curry. The richness and creaminess to the curry comes from the cashews. Of course, you can make it richer by using cream, but I have used 2% milk.

After I saw the appreciation for my No Onion Garlic Paneer Butter Masala, I decided to make the Malai Koftas without any onions and garlic as well. While I made the koftas, I remembered how mom used to add cornstarch(use Arrowroot flour if consuming while fasting) to the cutlets/chops/koftas etc to prevent them from falling apart in the oil. I used the same technique.

Here are some tips to make sure that the koftas turn out non greasy and none of them break or fall apart in the oil.

1)Cook the potatoes in the microwave instead of in a pressure cooker or pan to minimize the absorption of water by the potatoes. We want the potatoes as dry as possible.

2)Place potato mixture in the fridge for 20 minutes, it helps to further dry out the mixture.

3)Koftas should be free of cracks. Wet your hands with water(works better than oil) and take your time to make sure the stuffing is not coming out and the koftas are smooth.

4)Add cornstarch/cornflour(Use arrowroot flour for fasting) to the potato mixture as well as roll the koftas lightly in dry cornflour/cornstarch for a crisp and non greasy koftas

5)Fry only 3-4 koftas at a time, do not over crowd the kadhai

6)Its important to heat the oil first on high(425F) and just before adding the koftas reduce the temperature to medium(390F)

7)Do not keep turning the koftas. Turn only once or twice at the most.

The curry will thicken because of the cashews in it. Just add some milk/cream or water to make it of the desired consistency. I have used minimum spices, do feel free to add coriander powder,turmeric and garam masala if you choose to do so. If you make the koftas and curry ahead of time, keep them both separate. Heat the koftas and curry separately and add the koftas to the hot curry just before serving. Also try out No onion Garlic Paneer Butter Masala, No Onion Garlic Paneer for Navratri/fasting, No Onion,Garlic or Cream Curry and a Collection of Navratri/Vrat Recipes, with over 20 recipes for fasting/upvas.

Here is the written recipe followed by the step by step pictorial one-

Malai Kofta-No Onion No Garlic

Aanchal Gupta

Restaurant style Malai Kofta without any onions,garlic or cream. The cashews provide the creaminess and thickness to the gravy. I have tried to use minimum spices that can be consumed while fasting. If there are certain things that you don’t consume while fasting please omit those ingredients. Kasoori methi, kashmiri lal mirch and garam masala are often avoided during fasting. Do add coriander powder and turmeric if not fasting.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings koftas

Ingredients

for No Onion Garlic Gravy

1/2 cap cashew
1 cup 8 oz/ 227 gms canned tomato sauce not ketchup/crushed tomato/tomato puree
2 tsp green chilies minced
2 tsp ginger minced
1 1/2 tsp cumin/jeera
1 tsp paprika/kashmiri lal mirch
4 green cardamoms pounded with skin
few strands of saffron
1 tbsp Kasoori Methi/Dried Fenugreek leaves
3 tbsp butter/ghee/oil for vegan option
1/2 cup water for grinding
salt as needed
1 cup milk/cream or water Use any nut milk for a vegan option

for Outer Covering of Kofta

5-6 medium potatoes boiled and grated, about 3 1/4 cup
1 tbsp Kasoori Methi/Dried fenugreek leaves
1 1/2 tsp ginger minced
1 tsp green chilies minced
4 tbsp cornstarch/cornflour divided(Use Arrowroot flour for fasting)
pinch of garam masala
salt as per taste

for Stuffing/filling of Kofta

100 gms 3 1/2 oz,1 cup grated paneer(use tofu for vegan option)
1 tbsp small cashew pieces
1 tbsp raisins
1/4 tsp Red Chili powder/Lal Mirch
Salt as per taste
pinch of Green cardamom powder/elaichi powder
few strands saffron soaked in 1 tbsp cream/milk or water that’s been warmed for 15 seconds
Oil for frying
Milk/Cream/Water as needed for thinning out the gravy use nut milk for vegan option
A few Tbsp cream nuts,kasoori methi for garnishing
Half cup water to assist in rolling the koftas

Instructions

For Gravy

Blend Cashews, Crushed tomatoes and 1/2 cup water till smooth.
In 3 tbsp Butter/Ghee/Oil(for vegans) add Cumin/Jeera and let it crackle.
Add crushed Green Cardamoms and saffron, stir and add ginger and green chili paste till the raw smell of ginger goes away.
Add tomato-cashew paste and stir for few minutes.
Add paprika and kasoori Methi/dry fenugreek leaves and continue to stir.
Add milk(Use almond or cashew milk for vegan option) and bring to a boil and continue to cook till fat separates(I used 2 % milk)
The curry will thicken upon keeping,so add milk/water as needed to thin out, Set aside while we prepare the koftas

For Outer Covering of Koftas

Boil the potatoes(I prefer to use the microwave to minimize the absorption of water into the potatoes)
Grate the boiled and cooled potatoes.
Mix 2 tbsp corn starch,ginger, green chilies,kasoori methi, salt and garam masala to the potatoes
Mix well and put the potatoes in the fridge for 15-20 minutes, while you prepare the stuffing/filling of the Koftas

for the Stuffing/filling

Grated the Paneer and soak the saffron in 1 tbsp warm cream or milk(use nut milk for vegan option)
Mix Paneer(tofu for vegan option),saffron with the cream/milk,cashews,raisins,elaichi powder,red chili powder and salt
Mix till it all binds well

For Assembling the Koftas

Divide the potatoes and the paneer/tofu filling into 18 portions(I got 18 medium sized koftas,you can make smaller or larger)
Wet your hands and place a portion of the potatoes on your palm. Place a portion of the paneer/tofu filling in the middle
Cover the paneer/tofu filling entirely with the potatoes, making sure there are no cracks. The outer layer should be completely smooth. Use water/wet hands if needed.
After making all the koftas, roll each one in corn starch and set aside.
Heat the oil in a pan for frying-Start the oil at High/425F and then reduce to medium/390F just before putting the koftas into the oil
Fry 3-4 koftas at a time,without constantly touching or turning them
If the curry has thickened, use milk/cream or water to thin it out. Heat the curry and gently add the koftas into hot gravy.

Notes

I have used milk to keep the dish a little lighter in calories, please use cream for a richer,creamier curry. For vegan option use any nut milk, like almond or cashew milk.

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Here is the step by step pictorial recipe-

Ingredients for the curry/gravy