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