Malai Kofta is an Indian dish that is a rich, spiced tomato gravy with dumplings made from paneer, potatoes, and peas. I love it but it takes far too long to prepare. So, I make it sans dumplings which means my favorite meal in 30 minutes!
- 2 russet potatoes cubed into small pieces
- 2 large carrots cut into small cubes
- 15 oz canned sweet peas
- 2 tablespoon oil
- Generous pinch asafetida/hing (can sub for onion powder)
- 1 teaspoon cumin seed (jeera)
- 28 oz crushed tomatoes
- 4 oz diced green chilies
- 2 Tbl tomato paste
- 1 tablespoon minced ginger (not dried, ground)
- 3 cloves minced garlic
- 1 tablespoon coriander powder
- 1 tsp ground cumin
- 1 teaspoon turmeric
- 1/4-1/2 teaspoon ground cayenne powder
- 1/4 cup full fat coconut cream
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon garam masala
- 1/4 cup minced cilantro
- 16 oz firm tofu
In a saute pan, add potato and carrots. Heat and add 1/4 cup water. Cover and cook for 5 minutes until carrots begin to soften. Top with sweet peas. Turn off heat and set aside.
Blend the tomatoes, not the paste, green chilies, ginger, and garlic to make a puree. Heat the oil in a saucepan to medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the hing and cumin seeds and heat for 30 seconds. (Hing smells like BO but after it heats that smell goes away. It’s a distinct seasoning and it doesn’t take much to flavor a dish).
Add the tomato paste, coriander powder, turmeric, cayenne and cook for about 4 minutes on medium heat while constantly stirring. Add tomato mixture. Cook for 10-15 minutes over medium to low heat. Leave uncovered or vented. Stir occasionally.
Mix in coconut cream, salt, and one cup of water. Then add cubed firm tofu and let it cook covered for 7 to 8 minutes on medium heat.
Mix in garam masala and cilantro. Let it cook for another minute. Add kofta pan.