THE BEST VEGAN MALAI KOFTA

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!