Malai Kofta (Vegan)

Fried veg balls made mainly with potato and tofu, dunked in a rich and creamy gravy, our vegan malai kofta recipe is surely a keeper! You can take a healthier route and opt out of deep-frying the balls, simply air-fry or bake! They’ll still turn out crisp on the outside and tender on the inside. The onion-tomato based gravy is simmered in a variety of spices and made rich with cashew paste and heavy cream. Pair with naan or basmati rice for a luxurious tasting meal.

INGREDIENTS:-

(For the kofta)

• 1 medium potato, boiled & grated
• 200g tofu, grated
• 1/2 cup green peas
• 1 carrot, boiled and mashed
• 1/2 tsp salt (or to taste)
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 2 tbsp mint leaves, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 3 tbsp corn starch
• Oil for frying

(For the curry)

• 1/2 tsp fennel seeds
• 2 cardamom pods
• 4 cloves
• 2 tsp ginger-garlic paste
• 1/2 inch cinnamon stick
• 2 onion, chopped
• 2 tomatoes, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp ground cumin
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves
• Salt to taste
• 2 tbsp cashew paste
• 1/2 cup water
• 2 tbsp vegetable oil
• 1 cup plant-based cream or milk (unsweetened)

INSTRUCTIONS:-

(For the kofta)

1. In a mixing bowl, combine the grated potato and tofu, mashed carrot, green peas, mint leaves and coriander leaves.
2. Add the spices and corn starch. Knead until the dough holds together.
3. Take 1 1/2 tbsp of dough and shape the dough into uniform balls.
4. Heat oil in a skillet over medium-heat. Fry the kofta in small batches to avoid them sticking to each other.
5. Toss occasionally until the balls are golden and crisp.
6. Transfer to a plate lined with paper towel.

(For the curry)

1. Heat oil in a pot over medium heat. Add the fennel seeds, cardamom, cloves and cinnamon. Sauté until aromatic.
2. Add the onion and sauté till golden brown.
3. Add the ginger-garlic paste, tomatoes and cook for 4-5 minutes.
4. Stir in the spices.
5. Pouring 1/2 cup water. Stir well and allow the mixture to slightly cool down.
6. Transfer the mixture to a blender and blend until smooth.
7. Bring the blended mixture back in to a heated pot and bring it to boil.
8. Add the milk, crushed fenugreek and cashew paste. Cover with a lid and let it simmer on low for 2-3 minutes.
9. Add the koftas to the curry right before serving. Garnish with coriander leaves.