Malai Kofta
Malai kofta is a classic North Indian dish that originated from Mughlai cuisine.
It’s a combination of veggie dumplings and fried potatoes, bathed in a creamy sauce. This veganized malai kofta recipe is a decadent treat, perfect for parties and special occasions.
Preparation Time: 1 hourIngredients
FOR THE KOFTA BALLS
- 4 potatoes – boil/steam, peel and grate
- 200-250 gms tofu – drain, rinse, gently squeeze to remove water, then grate
- 2 tbsp cornstarch
- Elaichi powder
- Pepper powder
- Salt
- Dry fruits/nuts – chopped finely and mixed
FOR THE MALAI SAUCE
- Ginger-garlic paste
- Green chilli paste or pepper powder
- Thick cashew cream
- Elaichi powder
- Salt
- Sugar (optional)
- Keora/kewra water (optional)
Preparation
For the Kofta Balls:
- Gently mix the grated potatoes and grated tofu together with a fork or spoon.
- Add the remaining ingredients and mix well.
- Dust a clean surface or a plate with corn starch.
- Rub cornstarch on your palms and fingers.
- Shape the potato/tofu mixture into balls and make a hole in the center with your finger.
- Place some dry fruits/nuts in the hole and close the ball.
- Shape into elongated balls.
- Deep fry in hot oil until golden.
- If you want to make them more healthy, instead of deep frying, grease the kofta balls with a little oil and bake in a preheated oven at 200 Celsius for about 15 minutes until the balls have browned lightly.
- Drain on tissue paper and keep aside.
For the Malai Sauce:
- Stir fry the ginger-garlic paste in a dry pan or optionally with a spoon of hot oil.
- Add the green chilli paste (if using) and stir.
- Add the thick cashew cream (this could be raw or cooked cashew cream, either way is fine).
- Add salt, elaichi powder and pepper powder (if using) and stir.
- Optionally add sugar and keora water and mix.
- Let the sauce simmer for a few minutes.
- Adjust the thickness of the sauce with some water.
How to proceed:
- While the sauce is simmering on low heat, the prepared kofta balls and toss gently.
- Add a splash of water to the sauce to keep it in a constant simmer (so it doesn’t start boiling vigorously).
- Simmer the koftas for a minute and turn off the heat.
- Serve hot with rotis or pulaos.
This vegan malai kofta recipe comes from Susmitha Subbaraju at blog.veganosaurus.com
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