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Malai Kofta

This Malai Kofta is easy to make and packed with amazing flavor that the whole family will love. Try this for yourself and you know this will be a staple at your house. Even pickiest kids will got a big soft spot on this Malai Kofta restaurant style that tastes so fantastic that no one would ever tell it is naturally vegan. Vegetarian dumplings are covered in creamy tomato sauce. What’s not to love about this?

Coconut milk adds extra creamy touch to the recipe.

If you know me a bit and followed me for some time, you know I’m totally on board with Indian dishes like this Dal Makhani, the One Pot Chickpea Biryani, or my Aloo Gobi.

To give you some inspiration, feel free to browse around. You will find even some ideas how to use your instant pot to make my Instant Pot Dal.

Ingredients needed for making this Malai Kofta.

Be sure this Malai Kofta is super addictive, but no one would ever guess how easy it is to make, perfectly seasoned in and out with great texture.

Also you will find yourself eating this tomato sauce with a spoon. Be brave and wait or make a double batch just saying.

Making the potato and tofu mixture for the fried balls.

What’s in this creamy tomato sauce

  • garlic
  • tomato sauce
  • cashew butter
  • onions
  • garam masala

What’s in the box for you with this Kofta seasoning

This recipe lives off its spices. To make the seasoning, make sure you have:

  • garam masala
  • minced onion + onion powder
  • cumin
  • fenugreek

 

  • minced garlic + garlic powder
  • chili powder
  • nutritional yeast

Preparing the creamy tomato sauce.

What you need for this Malai Kofta Recipe:

  • seasoning (see above)
  • potatoes
  • extra firm tofu
  • corn starch
  • oil for frying

Adding the fried Kofta balls back to the sauce.

How to make Malai Kofta

In a bowl, combine cooked and grated potatoes, grated tofu, Kofta seasoning. Next add 1/4 cup of the cornstarch and season with a pinch of salt and pepper. Form a dough with a spatula or pulse 2 times in your food processor. If you like you can also just use your hands. If the dough does not hold well together, add more corn starch as needed.

Form dough into equal balls, each taking about 3 Tbs. Heat oil in a pan. Make sure the oil is hot enough before frying. Fry the balls for around 3 minutes, do this until all balls are done, then set them aside. Clean the pan.

Make the tomato sauce: heat oil, fry garlic for 2 minutes. Add tomato sauce, garam masala, and cashew butter. Cook for 2 minutes longer until everything is creamy.

Malai Kofta in a large pan, garnished with cilantro.

Add Malai Kofta balls back to the pan and warm them in the sauce for around 5 minutes at low heat.

Finally top with optional coconut milk.

This is such an amazing dish for dinner, lunch, meal prep yes make the kofta before and fry later.

One ball of the Malai Kofta on a golden spoon

Tips and tricks for this vegan Malai Kofta

Make sure when you cook the potatoes as preparation that they still have some texture and don’t get too soft. They should not be cooked through completely.  Same as just al dente pasta.

I used extra firm tofu and I strongly recommend you use this too. Soft tofu will be impossible to grate. Also I find tofu is the closest to paneer. If you don’t need it vegan, you can use paneer or cheddar.

When you grate the tofu, dry it before with a paper towel and get rid of any excess liquid.

This Malai Kofta is easy to make with big flavors that the whole family will love. No one would ever taste it is naturally vegan and seriously so delicious. Try these and you know what I'm talkng about. #vegan #glutenfree #vegetarian #dairyfree #mealprep #dinner #lunch #contentednesscooking #malaikofta

If you try this Malai Kofta tag me on Facebook or Instagram, with a picture.

Love seeing all your remakes.

Cheers, Florian.

Coconut milk adds extra creamy touch to the recipe.

Malai Kofta

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Malai Kofta is easy to make and packed with amazing flavor that the whole family will love. Try this for yourself and you know this will be a staple at your house. Even pickiest kids will got a big soft spot on this Malai Kofta restaurant style that tastes so fantastic that no one would ever tell it is naturally vegan. Vegetarian dumplings are covered in creamy tomato sauce.

Ingredients

For the Malai Kofta:

  • 8 oz tofu
  • 2 lbs potatoes
  • 1/3  cup corn starch or other starch
  • Kofta seasoning  (3 Tbs  garam masala, 2 Tbs onion powder, 1 Tbs cumin, 1 Tbs fenugreek, 1 Tbs chili powder, minced garlic + 2 Tbs garlic powder, nutrtional yeast)
  • oil for frying
  • salt, pepper to taste

For the Malai sauce:

  • 30 oz tomato sauce
  • 2 tsp garam masala
  • 2 tsp oil
  • 2 cloves garlic
  • 1/3 cup cashew butter
  • salt, pepper to taste

Optional:

  • 1/4 cup coconut milk

Instructions

  1. In a bowl, combine cooked and grated potatoes, grated tofu, Kofta seasoning. Next add 1/4 cup of the cornstarch and season with a pinch of salt and pepper. Form a dough with a spatula or pulse 2 times in your food processor. If you like you can also just use your hands. If the dough does not hold well together, add more corn starch as needed.
  2. Form dough into equal balls, each taking about 3 Tbs. Heat oil in a pan. Make sure the oil is hot enough before frying. Fry the balls for around 3 minutes, do this until all balls are done, then set them aside. Clean the pan.
  3. Make the tomato sauce: heat oil, fry garlic for 2 minutes. Add tomato sauce, garam masala, and cashew butter. Cook for 2 minutes longer until everything is creamy.
  4. Add Malai Kofta balls back to the pan and warm them in the sauce for around 5 minutes at low heat. Finally top with optional coconut milk.
Nutrition Information:
Yield: 4 Serving Size: 4 balls with sauce
Amount Per Serving: Calories: 678Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 189mgCarbohydrates: 46gFiber: 11gSugar: 9gProtein: 23g

Anne

Tuesday 24th of March 2020

Another great recipe (I tried the chickpeas and lentils yesterday). The spices were aromatic and provided wonderful flavour. I used cheddar instead of tofu but next time I’ll try with tofu. The coconut milk gave it a lovely creamy taste. Kids loved it. The only teeny, weeny, little thing was the time it was supposed to take. 30 minutes....seriously??!! Either I’m a snail in the kitchen or you’re speedy Gonzales. Can’t wait to try more of your recipes. I have hit the jackpot twice now.

James M

Wednesday 11th of March 2020

How long should i pre boil the potatoes? What kind of potatoes? Skin on or off?

Florian

Thursday 12th of March 2020

Hi James! You should boil them with skin off, check after 15 minutes if the are just tender. If it needs longer boil for 5 minutes longer. It is really important for the texture that potatoes are not too soft. Any potatoes will work, except sweet potatoes. Hope that helps.

Judi

Sunday 1st of March 2020

Wanted to make this but that seems like an awful lot of seasoning for one batch?

Florian

Sunday 1st of March 2020

Hi Judi! The seasoning is essential for this recipe to get it right. Potatoes and tofu tend to be really bland, if not seasoned right. You can of course start out with less as you like. Note that this is also for at least 16 balls. Let me know how it goes.

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