Vegan Malai Kofta. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream.
Malai kofta is an extremely popular Mughlai dish, especially among North Indians. Deep-fried vegetables, potato, or tofu balls coated with batter, and soaked in a rich and creamy gravy made from cashews and tomato purée – it's an indulgent dish that'll make your mouth water! Finally top with optional coconut milk. You can have Vegan Malai Kofta using 24 ingredients and 12 steps. Here is how you cook that.
Ingredients of Vegan Malai Kofta
- You need 4-5 of Potatoes.
- Prepare 1 lb of extra firm tofu, firm will do as well.
- It’s 1/2 cup of or as needed corn starch.
- Prepare 2 tbsp of minced cilantro with stems.
- Prepare 1 inch of ginger.
- Prepare 4 of green chilli.
- Prepare 1 tbsp of lemon juice.
- You need 1/4 tsp of black pepper.
- Prepare 1 3/4 tsp of salt.
- You need 1 cup of frozen green peas.
- You need of oil for frying or baking.
- Prepare of Curry Tomato Cream Sauce.
- You need 1 of large pink onion, coarsely chopped.
- Prepare 4-5 of diced tomatoes.
- It’s 1/4 cup of cashews.
- You need 4 cloves of garlic, chopped.
- You need 1 of " ginger, chopped.
- You need 1 1/2 tsp of garam masala.
- You need 1 tsp of ground turmeric.
- You need 1/2 tsp of cayenne pepper.
- Prepare 1 tsp of salt.
- Prepare 1 (15 oz) of can coconut milk.
- Prepare 1 tbsp of kasoori methi (dried fenugreek leaves).
- You need of Fresh cilantro, for garnish (optional).
This is such an amazing dish for dinner, lunch, meal prep yes make the kofta before and fry later. Tips and tricks for this vegan Malai Kofta This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! It is a special occasion food probably because making it is a labor of love and takes time and effort.
Vegan Malai Kofta instructions
- In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt..
- Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally..
- Transfer the onion and tomato mixture to a blender and blend until smooth, making sure it's cool down or vent it properly so hot air doesn't build up in the blender..
- Pour the creamy mixture back into the pot and add the coconut milk, reserving little back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready..
- In a large mixing bowl, mash the tofu by squeezing it until it becomes creamy and no chunks remain. The texture required of ricotta. Or you can blend it in food processor until smooth..
- Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, ginger chilli paste, black pepper and salt. Mix together and test the consistency by forming a lemon sized ball. It should hold together..
- It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch..
- This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry..
- To fry the kofta: Heat oil in a heavy bottomed pan over medium-low heat. Test the oil temperature with a small piece of the kofta mixture: the oil should bubble around it and the kofta should float to the surface quickly after being dropped in..
- Fry the shaped kofta in batches, and fry until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil..
- When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer..
- When ready to serve, pour the gravy /sauce over the kofta (only use the amount you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice..
Malai (meaning creamy in Hindi) kofta is the perfect vegetarian alternative to meatballs. Malai Kofta is part of Mughlai cuisine, a style of cooking that developed in royal kitchens during the Mughal era in India. Mughlai cuisine is known for its use of rich ingredients including nuts, cream, butter and dried fruit. Malai Kofta is typically made with "malai" which means heavy cream and and koftas, which are deep fried vegetarian. Vegan Malai Kofta will be a new dinnertime favorite!