Vegan Malai Kofta | Cooking With Jade

Vegan Malai Kofta

2 MINS READ
Vegan Malai Kofta
Chef Jade_VEGAN MALAI KOFTA

VEGAN MALAI KOFTA

Prep Time 30 minutes
Cook Time 40 minutes
Cuisine Indian
Servings 6

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons
  • food processor or blender

Ingredients
  

For the koftas:

  • 2 cups of boiled and mashed potatoes
  • 1 cup of grated carrots
  • 1/2 cup of peas
  • 1/4 cup of chopped coriander leaves
  • 1/4 cup of cornstarch
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • Salt to taste
  • Oil for frying

For the sauce:

  • 2 cups of diced tomatoes
  • 1/2 cup of raw cashews
  • 1 onion chopped
  • 1 tbsp of grated ginger
  • 3 garlic cloves minced
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of garam masala
  • 1/2 tsp of turmeric powder
  • Salt to taste
  • 1 tbsp of oil
  • 1/4 cup of chopped coriander leaves for garnish

Instructions
 

  • In a large mixing bowl, combine the mashed potatoes, grated carrots, peas, chopped coriander leaves, cornstarch, ground cumin, ground coriander, garam masala, and salt to taste. Mix well to form a dough.
  • Divide the dough into small portions and shape them into balls. Set aside.
  • Heat oil in a skillet over medium heat. Fry the potato balls until they are golden brown on all sides. Remove them from the skillet and set them aside on a paper towel to drain excess oil.
  • To make the sauce, blend the diced tomatoes and cashews in a food processor or blender until smooth.
  • In a large pot, heat oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it is translucent.
  • Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
  • Add the tomato-cashew mixture to the pot, along with the ground cumin, ground coriander, garam masala, turmeric powder, and salt to taste. Stir well and let the sauce simmer for 10-15 minutes until it thickens.
  • Add the fried potato balls to the sauce and let them cook for another 5-10 minutes until they are fully heated through.
  • Garnish the Malai Kofta with chopped coriander leaves and serve hot with rice or naan bread.

Notes

NUTRITIONAL FACTS:
Calories: 410 | Total Fat: 16g | Total Carbohydrates: 56g | Dietary Fiber: 8g | Protein: 13g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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