Malai Kofta There are several popular vegetarian dishes in India that serve as very good alternative to the other popular non-vegetarian dishes. Altering a recipe in order to adjust the dish takes a little bit of experimenting that might result in delicious flavours.
One such Indian recipe is that of a Malai Kofta which was originally a non-vegetarian dish prepared with meatballs. The meat ball version of this dish can also be served as a kebab and the vegetarian version used potato or paneer in them. Mixed vegetables or raw bananas can also be used as the filling in the vegetarian alternative. A gravy is served along with the dish that is made with cream or malai in order to enhance the taste. The literal translation of this dish would be koftas or balls dunked in a sauce or creamy gravy. The gravy ensures the presence of moisture in the dish. Despite of this not being the healthiest dish, there are some changes that can be made in a malai kofta that may alter the intake of calories. When it is made with paneer, which is very high in calcium and protein, it may contribute to weight loss. When consumed in the right quantity with the right ingredients, this dish might not be unhealthy. Vegetables that are very commonly used in this recipe are; carrots, tomatoes, onions, bell peppers, potatoes, and bottle gourd. How To Balance The Flavours To Make A Light Malai Kofta? Some people go overboard while adding other ingredients like cornflour or corn-starch and sugar. These two ingredients must be measured very carefully before being added into the mixture. The stuffing is the main component of the entire dish and must be carefully chosen and measured in order to make a delicious batch of malai kofta. Cornflour is an essential component without which the mixture will not achieve the desired firm texture and turn completely soggy on the inside. It is important to balance the sweetness offered by the onions and the tanginess from tomatoes. Balancing these two flavours will ensure that the gravy achieves the perfect flavour. Adding cashews can provide creamy texture to the sauce without having to add a lot of cream. The quantity of the ingredients will result in the final taste of the dish. Serving this dish with basmati rice or flatbreads like naan is the easiest and tastiest way. In order to keep things light with the naturally heavy malai kofta, it is important to make the rice also very light without adding too much of ghee. This dish can be eaten at lunch or during dinner as it is a very wholesome and fulfilling dish.
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