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VEGAN MALAI KOFTA
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
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