Recipes with SATS: Celebrate Deepavali with Chef Saini’s Anjeer Malai Kofta
At every festival, food always takes centre stage. The same is true for Deepavali (also known as Diwali), the Hindu festival of lights.
Traditionally, Deepavali is celebrated by lighting lamps and gathering with family and friends over food and sweets. These rituals symbolise the historical meaning of the festival— "the victory of light over darkness and good over evil.”
Chef Saravjit Singh, Executive Sous Chef, Indian Kitchen, SATS In-Flight Catering Centre 2
Like many, Executive Sous Chef Saravjit Singh (fondly called Chef Saini at SATS) observes Deepavali with his family, coming together to enjoy a hearty Deepavali spread with traditional desserts.
This year, Chef Saini shares a unique dish to serve your loved ones—Anjeer Malai Kofta with Creamy Tomato Sauce, an Indian dish of potato-paneer balls filled with sweet fig and served with tomato cream sauce.
It isn’t a sweet dessert typical of Deepavali food, but this kofta carries the same spirit of spreading positivity and building bonds.
One of the kofta’s key ingredients is paneer (cottage cheese), viewed as a premium element in Indian cuisine. “Preparing kofta for your guests shows how much you value them. The components of this dish are not easy to find, and it requires time to make,” Chef Saini explains.
For Chef Saini, Deepavali goes beyond the rituals of displaying lamps and sharing sweets. It is also a personal journey towards enlightenment. “Every day is an opportunity to light the lamp within you."
Anjeer Malai Kofta with Creamy Tomato Sauce
Part 1 – Anjeer Malai Kofta
Ingredients – Kofta Mixture
1L cooking oil (for deep frying)
200g potato, boiled or steamed
700g paneer cubes, fresh or frozen
80g plain flour or corn flour
80g breadcrumbs
10g coriander leaves, chopped
10g salt
1g kasoori methi, (sun-dried fenugreek leaves), coarsely chopped
Ingredients – Kofta Filling
400g dried figs, chopped into small cubes
5g coriander leaves, chopped
5g ginger, finely chopped
5g green chilli, finely chopped
3g salt
3g chaat masala
80g cashew nuts, crushed
80g cheddar cheese, shredded
You can shape the kofta as you like
Method
-
Grate or crumble the potatoes and paneer. Make sure the texture stays firm and not too mushy.
-
Combine the rest of the kofta mixture ingredients (except the oil) until a smooth dough forms. Cover and set aside.
-
Mix all the kofta filling ingredients into a cohesive mixture. It should be easy to handle for stuffing.
-
Portion the kofta dough into 20-25g balls.
-
Flatten each ball with your palms, stuff a small portion of the filling inside, and shape the kofta as you like.
-
Heat the cooking oil in a wok to at least 140°C. Fry the koftas slowly until they turn golden brown.
Part 2 – Creamy Tomato Sauce
Ingredients – Cashew Paste
100g cashew nuts, whole or broken
water for boiling
Ingredients – Onion & Tomato Paste
water for boiling
200g white or red onions
50g garlic, peeled
30g young ginger, peeled
4g medium-sized green chilli
600g fresh fully ripened tomatoes
Ingredients – Creamy Tomato Sauce
80g cooking oil
50g butter (salted or unsalted)
2g bay leaf
5g green cardamom pods
80g ginger and garlic paste
10g red chilli powder
10g coriander powder
5g cardamom powder
2g kasoori methi, coarsely chopped
100g fresh or chilled cream
10g coriander leaves, chopped
salt (to taste)
Add water gradually when cooking the sauce so it won’t burn
Method
-
Cashew Paste: Boil the cashew nuts until soft, strain, and blend into a smooth paste. Set aside.
-
Onion and Tomato Paste: Boil all ingredients until soft, strain, and blend into a smooth paste. Set aside.
-
Heat the cooking oil in a pan. Add the bay leaf, cardamom pods, ginger and garlic paste, red chilli powder, coriander powder, cardamom powder, and kasoori methi. Stir well.
-
Add the cashew paste, followed by the onion and tomato paste. Stir and let it cook until the sauce thickens.
-
Add the butter and cream. Adjust the sauce consistency by adding water if needed.
-
Gently add the deep-fried koftas into the sauce. Sprinkle chopped coriander on top. Serve.
Serving: 12
Chef’s Tips
-
Use tomatoes that are naturally sweet to balance the flavours.
-
Add water gradually while cooking the sauce to prevent it from burning.
-
This Anjeer Malai Kofta with Creamy Tomato Sauce is best enjoyed with naan, chapati, or rice.
Happy Diwali!