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 hour



  • 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


  • Ginger-garlic paste
  • Green chilli paste or pepper powder
  • Thick cashew cream
  • Elaichi powder
  • Salt
  • Sugar (optional)
  • Keora/kewra water (optional)


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