Vegan Malai Kofta is a rich and flavorful Indian restaurant-style dish. Crispy tofu and potato kofta balls are simmered in a velvety, spiced tomato-onion sauce. Pair it with basmati rice or vegan naan for a satisfying and authentic Indian meal.
INGREDIENTS
For the Kofta Balls:
- 16 oz super-firm or high-protein tofu (grated, then pulsed in a food processor)
- ½ cup raw cashews (finely ground)
- 1 medium potato (boiled, peeled, and grated)
- 1 green chili pepper (minced, deseeded for less heat)
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch or tapioca starch
- Salt to taste
- 32 golden raisins (optional, for stuffing)
- Vegetable oil (for deep frying)
For the Curry Sauce:
- 1 tablespoon avocado oil (or any neutral oil)
- 1 teaspoon cumin seeds
- 3 green cardamom pods
- 3 cloves
- ½-inch cinnamon stick
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced or crushed)
- ½-inch piece ginger (grated or minced)
- ¼ teaspoon turmeric
- ½ teaspoon cayenne (adjust to taste)
- ½ heaping teaspoon ground coriander
- 3 medium tomatoes (finely chopped)
- ½ cup raw cashews
- ¼ cup pumpkin seeds
- 2 tablespoons kasoori methi (dried fenugreek leaves, crushed)
- ½ teaspoon garam masala
- 1 teaspoon sugar (optional)
- 2 tablespoons cilantro (chopped, for garnish)
INSTRUCTIONS
Make the Kofta Balls:
- In a bowl, combine grated tofu, cashews, potatoes, cornstarch, minced chili, ginger, and salt. Mix until a soft dough forms.
- Shape into 16 smooth balls. If adding raisins, flatten each ball, place two raisins in the center, then reshape into a ball.
- Heat oil in a deep pan over medium heat. Test by dropping a small piece of dough into the oil—if it sizzles and rises, it’s ready.
- Fry the kofta balls in batches until golden brown and crisp. Remove and place in a serving bowl.
Make the Curry Sauce:
- Heat oil in a large pan or Dutch oven. Add cumin seeds, cardamom, cloves, and cinnamon. Sauté until fragrant.
- Add onions and cook until soft and slightly golden.
- Stir in garlic and ginger, cooking for 30 seconds. Add turmeric, cayenne, and coriander, stirring to combine.
- Add chopped tomatoes and cook until soft and pulpy. Mix in cashews, pumpkin seeds, and kasoori methi. Turn off the heat.
- Transfer the mixture to a blender, add 2 cups of cold water, and blend until smooth. Strain if desired for an extra silky texture.
- Return the sauce to the pan and heat gently. Adjust consistency with more water if needed. Stir in garam masala, salt, and sugar (if using).
- Pour the hot sauce over the kofta balls and serve immediately.
NUTRITION (PER SERVING)
- Calories: 352 kcal
- Carbohydrates: 30g
- Protein: 19g
- Fat: 19g
- Saturated Fat: 2g
- Potassium: 573mg
- Fiber: 4g
- Sugar: 8g
- Vitamin A: 597 IU
- Vitamin C: 19mg
- Calcium: 45mg
- Iron: 15mg
Enjoy this restaurant-style Vegan Malai Kofta for a rich, indulgent meal at home!
