Savory Vegan Malai Kofta is a delicious Indian dish that brings comfort and flavor to your table. It features soft, vegan dumplings made from tofu and potatoes, served in a rich, creamy gravy. This recipe is perfect for those who love Indian cuisine or are looking to explore plant-based alternatives.
Why Make This Recipe
This dish is not only tasty but also packed with protein and nutrients. Using tofu as the main protein source makes it suitable for vegans and vegetarians. The combination of spices creates a warm and inviting flavor, while the creamy gravy pairs beautifully with rice or bread. Preparing Malai Kofta at home allows you to adjust the spices to your liking, making it a personalized culinary experience.
How to Make Savory Vegan Malai Kofta
Ingredients:
- 16 ounces High-Protein Tofu (Main protein source, can use extra-firm tofu if needed)
- 12 ounces Yukon Gold Potatoes (Boil just until fork-tender to avoid sticky dough)
- 5 tablespoons Cornstarch (Arrowroot powder or tapioca flour works as a substitute)
- 1 tablespoon Fresh Ginger (Freshly grated is preferred over dried)
- 1/4 cup Fresh Cilantro (Can be omitted if desired)
- 1 teaspoon Garam Masala (A must-have spice blend for depth)
- 1 teaspoon Indian Red Chili Powder (Use cayenne pepper in smaller amounts as a substitute)
- 1/4 cup Cashews (Ground, contributes richness and helps bind ingredients)
- Vegetable Oil (High-heat oils like sunflower or canola are recommended)
- 1-2 tablespoons Coconut Oil (Feel free to substitute with a neutral oil)
- 4-6 Cardamom pods (Whole spices)
- 2 Cinnamon sticks (Whole spices)
- 4 Cloves (Whole spices)
- 1 teaspoon Cumin seeds (Whole spices)
- 1 large Onion (Essential for flavor depth in the gravy)
- 1-2 Green Chilies (Optional heat element)
- 4 cloves Garlic (Vital for adding aromatic richness)
- 1 ½ tablespoons Ginger (Vital for adding aromatic richness)
- 1/2 teaspoon Coriander (Ground spices)
- 1-2 teaspoons Indian red chili powder (Ground spices)
- 1 teaspoon Ground turmeric (Ground spices)
- 3 large Tomatoes (Forms the rich base of the gravy)
- 1 cup Cashews (Soaked, adds creaminess)
- 1 ¼ cups Plant-Based Milk (Contributes to the creamy texture)
- 1 tablespoon Lemon Juice (Brightens the flavors)
- 1 tablespoon Fenugreek Leaves (Optional but enhances flavor profile)
Directions:
- Prep Cashews: Soak cashews in water for several hours. Once soft, drain and blend into a smooth paste with some water.
- Make Gravy: Heat vegetable oil in a pan. Add cardamom pods, cinnamon sticks, cloves, and cumin seeds. Sauté until fragrant. Add chopped onions, green chilies, garlic, and ginger. Cook until onions are soft. Add tomatoes, cook until they break down, then mix in coriander, chili powder, and turmeric. Stir in the cashew paste and plant-based milk. Simmer for a few minutes.
- Prep Kofta: In a bowl, mash the boiled potatoes and tofu together. Add cornstarch, ginger, cilantro, garam masala, and chili powder. Mix well to form a dough. Shape into balls and roll them in cornstarch.
- Cook Kofta: Heat coconut oil in a pan. Fry the kofta balls until golden brown on all sides. Remove and set aside.
- Serve: Once the gravy thickens, add the kofta to it and cook for a couple more minutes. Garnish with fenugreek leaves if desired.
How to Serve Savory Vegan Malai Kofta
Serve Savory Vegan Malai Kofta hot with basmati rice, naan, or roti. Pair it with a side of salad or yogurt for a complete meal. This dish is great for gatherings, as everyone enjoys the flavorful and creamy texture.
How to Store Savory Vegan Malai Kofta
Store leftovers in an airtight container in the refrigerator for up to three days. The kofta can be reheated in a pan or microwave. For longer storage, you can freeze the kofta and gravy separately, then reheat when ready to enjoy.
Tips to Make Savory Vegan Malai Kofta
- Ensure the potatoes are boiled just until fork-tender to prevent a sticky mixture.
- Adjust the spices according to your heat preference.
- If the dough is too wet, add more cornstarch to help bind it.
- Shallow frying may be a healthier option compared to deep frying.
Variation
For an extra crunch, you can add finely chopped vegetables like peas or carrots into the kofta mixture. You can also replace cashews with almonds or pistachios for a different flavor.
FAQs
-
Can I make this dish gluten-free?
Yes, use gluten-free cornstarch as a binder, and ensure that the plant-based milk is also gluten-free. -
Is it possible to store the kofta before frying?
Absolutely! Shape the kofta balls and store them in the refrigerator for a day or freeze them for longer storage. -
Can I make the gravy without tomatoes?
Yes, you can substitute tomatoes with pureed pumpkin or butternut squash for a different taste.
Savory Vegan Malai Kofta
- Total Time: 70 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delicious Indian dish featuring soft vegan dumplings made from tofu and potatoes, served in a rich, creamy gravy.
Ingredients
- 16 ounces High-Protein Tofu
- 12 ounces Yukon Gold Potatoes
- 5 tablespoons Cornstarch
- 1 tablespoon Fresh Ginger
- 1/4 cup Fresh Cilantro
- 1 teaspoon Garam Masala
- 1 teaspoon Indian Red Chili Powder
- 1/4 cup Cashews (ground)
- Vegetable Oil
- 1-2 tablespoons Coconut Oil
- 4-6 Cardamom pods
- 2 Cinnamon sticks
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1 large Onion
- 1-2 Green Chilies
- 4 cloves Garlic
- 1 ½ tablespoons Ginger
- 1/2 teaspoon Coriander
- 1-2 teaspoons Indian red chili powder
- 1 teaspoon Ground turmeric
- 3 large Tomatoes
- 1 cup Cashews (soaked)
- 1 ¼ cups Plant-Based Milk
- 1 tablespoon Lemon Juice
- 1 tablespoon Fenugreek Leaves
Instructions
- Soak cashews in water for several hours. Once soft, drain and blend into a smooth paste with some water.
- Heat vegetable oil in a pan. Add cardamom pods, cinnamon sticks, cloves, and cumin seeds. Sauté until fragrant.
- Add chopped onions, green chilies, garlic, and ginger. Cook until onions are soft, then add tomatoes and cook until they break down.
- Stir in coriander, chili powder, and turmeric. Mix in the cashew paste and plant-based milk, then simmer for a few minutes.
- In a bowl, mash the boiled potatoes and tofu together. Add cornstarch, ginger, cilantro, garam masala, and chili powder. Mix well to form a dough. Shape into balls and roll them in cornstarch.
- Heat coconut oil in a pan and fry the kofta balls until golden brown on all sides.
- Add the kofta to the thickened gravy and cook for a couple more minutes. Garnish with fenugreek leaves if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. The kofta can be reheated in a pan or microwave.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian