Malai Kofta (Indian Vegetable “Meatballs”)


  • 5 organic potatoes, peeled and chopped
  • 1 cup frozen peas, thawed
  • 3 carrots, peeled and roughly chopped
  • ½ cup bread crumbs
  • ½ cup cornmeal
  • 1 tsp salt
  • ½ tsp pepper


  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 inch ginger root, minced
  • 1 tsp red chili powder
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 2 tblsp tomato paste
  • 1½ cups heavy cream
  • 1 tblsp poppy seeds


  1. Boil potatoes, carrots and peas. Drain in colander and place in bowl.
  2. Mash vegetables with potato masher until smooth. Add bread crumbs and cornmeal. Season with salt and pepper.
  3. Roll into balls. Preheat oil in deep fryer to 350 degrees.
  4. Cook until golden brown. Transfer to a plate, lined with paper towels. Keep warm while making sauce.
  5. To make sauce, sauté onions in oil until softened. Add garlic, ginger, red chili powder, cinnamon and turmeric until fragrant, about 2 minutes. Add tomato paste, heavy cream and poppy seeds and cook for another 2 minutes until well blended. Season with salt and pepper.
  6. With hand blender, puree sauce until smooth. Pour over malai kofta and serve with naan bread.

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