garbanzopalooza

A blog by ordinary people about living an extraordinary life

Malia Kofta anyone?

On Friday nights we are big fans of ordering takeout Indian food from Rang Indian Bistro in Stoneham (be sure to check that place out, I never thought I would look forward to Indian food for dinner).  In search of new dinner ideas during the week, Meghan thought we should take a shot at making the malia kofta, a dish we love to get at Rang.  I did a quick Google search and came across Manjula’s Kitchen (www.manjulaskitchen.com).  The site is full of great Indian recipes, including a recipe for Malia Kofta.

As usual, I was able to substitute some of the ingredients that was not able to find.  I was unable to locate any paneer, but instead I used firm tofu.  I also did not have garam masala, but used a curry powder seasoning I had in the pantry.  We also cut down on the spice of the dish by not using the green chili peppers in the sauce, but I did use some chipotle powder, which gave a nice touch of heat.

Ingredients for the kofta

  • 8 small red potatoes, peeled, boiled and mashed
  • 8 oz of firm tofu, drained and mashed
  • 2 tablespoons of fresh cilantro, minced
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of salt
  • 1 small jalapeño, seeded and diced
  • 2 tablespoons of flour
  • 4 tablespoons of water

In a large bowl, mash the potatoes and tofu.  Add the cilantro, cumin, salt and jalapeños.  Mix until combined.  Form in to 16 balls.

In a second bowl, mix the flour and water.

Heat oil in a cast iron skillet over medium heat.  Dip the k0fta into the batter, and then drop into the warm oil.  Lightly fry the kofta, 2-3 minutes per side until lightly browned.

Frying the kofta

Ingredients for the sauce

  • 2 medium tomatoes
  • 1 tablespoon of fresh ginger, shredded
  • 1 tablespoon of cilantro, chopped
  • 1/4 teaspoon of chipotle powder
  • 1 teaspoon of flour
  • 1/4 cup of coconut milk
  • salt
  • curry powder

In a food processor, pulse the tomatoes until smooth.  Add the ginger and pulse to mix.

Heat a non-stick pan over medium-low heat.  Add the tomato mixture and cook for 5-6 minutes.  Add the chipotle powder.  Combine the milk and flour, mix.  Add the milk mix to the tomato sauce, cover and cook for 7-8 minutes.  Add the salt, cilantro and curry powder.

Add the kofta to the sauce and cook for 5-10 minutes to season the kofta.

Cooking in the sauce allows all the flavors to mingle

We served them with fried rice (a typical double-down dinner, yes, we often mix Indian and sushi for dinner), but you could serve them with brown rice or jasmine rice.

Nothing like some kofta with some fried rice

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This entry was posted on June 18, 2012 by in Uncategorized and tagged , , , , , .
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