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Coconut milk adds extra creamy touch to the recipe.

Malai Kofta

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: Cooking, Frying
  • Cuisine: Vegan, Vegetarian, Indian

Description

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.


Scale

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

  • Serving Size: 4 balls with sauce
  • Calories: 678
  • Sugar: 9 g
  • Sodium: 189 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 11 g
  • Protein: 23 g
  • Cholesterol: 0 g

Keywords: Malai Kofta, lunch, dinner, vegan Indian food