Easy Vegan Malai Kofta – Restaurant Style

Here’s a delicious recipe for a vegan version of Malai Kofta with potato-tofu kofta balls in a rich tomato cashew sauce. This vegan recipe is a perfect alternative to meat- or dairy-based dishes and bursting with flavors that will leave you craving more. These kofta balls are crispy on the outside and tender on the inside, and they pair perfectly with the creamy and tangy tomato cashew sauce. With its soft and creamy koftas, rich and flavorful gravy, and aromatic spices and herbs, it is a dish that is sure to please even the most discerning palates.

Malai Kofta is a very popular dish in India and has made its way to different parts of the world as well. Malai Kofta is believed to have originated in the Mughal era of Indian history. The Mughals were known for their love of rich and luxurious foods. Malai Kofta is thought to be a dish that was created to satisfy their culinary preferences.

The word “Malai” in Hindi means cream, and “Kofta” refers to a meatball. Originally, the koftas were made with minced meat and were served in a creamy sauce made with cream, butter, and spices.

Over time, the recipe has evolved, and the meat has been replaced with vegetarian or vegan alternatives. Now, paneer (Indian cheese) is often used instead of meat. While in the vegan version, mashed potatoes or vegetables are used to make the koftas.

What is Malai Kofta?

Malai kofta is a popular Indian vegetarian dish that consists of soft and creamy kofta (dumplings) made from paneer (Indian cottage cheese) or potatoes, mixed with nuts, herbs, and spices, and served in a rich and flavorful gravy made from cashews, cream, and tomatoes. The dish is typically served with naan or roti (Indian flatbread) and basmati rice.

The basic recipe typically involves making the koftas by combining mashed paneer or potatoes with nuts, herbs, and spices. After that it is formed small balls that are deep-fried until crispy and golden brown. Blending cashews, cream, and tomatoes into a smooth paste, and then cooking it with a variety of spices and herbs until it becomes thick and creamy makes the gravy.

The koftas are then added to the gravy and simmered for a few minutes until they are heated through and fully coated in the rich and flavorful sauce. The dish is often garnished with chopped coriander or fresh cream, and served with naan or roti and steaming hot basmati rice.

Vegan Malai Kofta?

The plant-based version of the traditional Indian dish called Malai Kofta is Vegan Malai Koftas. The dish typically consists of fried koftas made from minced meat or paneer added to a mildly spiced tomato-based gravy. To create the vegan kofta balls for Malai Kofta, mix mashed potatoes, vegetables, and spices, and then deep-fry the mixture until crispy and golden brown. Combine plant-based ingredients like coconut milk, cashew cream, and spices such as cardamom, cinnamon, and cloves to make the creamy gravy for Vegan Malai Koftas. Add the vegan kofta balls to the creamy gravy and let them simmer until they are tender and fully infused with the flavors of the spices and sauce.

Ingredients and Substitutes for Vegan Malai Kofta

Here are some options:

• For the kofta: Instead of using potatoes and tofu, you could use mashed chickpeas, mashed cauliflower, or mashed sweet potato. These ingredients will provide the desired texture and flavor to the kofta. You can also add some vegan protein powder to give the kofta more structure.
• For the cream: I used soy cream, but you can use cashew cream, almond cream or coconut cream. You can easily make these creams at home by blending coconut milk or soaked cashews with water until smooth.
• For the fat: You could use coconut oil or vegan butter. These options will provide the same richness and flavor as ghee.
• Tofu: Instead of using Tofu, you could use rehydrated TVP, processed, or vegan cheese.

By using these ingredients, you can create a delicious and healthy version of Malai Kofta.

How to make Vegan Malai Kofta? (Step-by-step process)

To start, we will prepare the tomato cashew sauce. In a heavy-bottomed pot, heat some oil and add whole cumin seeds.

Once they start spluttering, add chopped onion and green chilies and cook until the onions turn soft. Then add minced ginger and garlic and cook for a few minutes. Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.

Then, add canned tomatoes and their juices, cashews, and salt. Cover the pot and let it simmer for 15 minutes, stirring occasionally.

Once done, transfer the mixture to a blender and blend until smooth.

After the kofta balls are prepared, pour the creamy mixture back into the pot and add plant-based cream, garam masala, and crushed methi leaves.

Making the Kofta Balls

Now, let’s prepare the kofta balls. In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.

Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together.

If it is too sticky or too wet and falling apart, add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls. Roll these over cornstarch, gently coating them with the cornstarch.

This helps hold the kofta balls’ shape when frying in oil.

Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches. Be careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color. Flip through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate.

When ready to serve, add the kofta balls to the tomato cashew sauce, then pour the reserved cream over the top of the kofta. Garnish with coriander/cilantro.

Enjoy with roti and/or basmati rice.

This vegan recipe is perfect for a family dinner or a special occasion. It is a hearty and flavorful dish that will satisfy even the pickiest eaters. The kofta balls are a great source of protein and the tomato cashew sauce is loaded with healthy vitamins and minerals.

One of the best things about this recipe is that it can be customized to suit your taste buds. If you like it spicy, you can add more chili powder or cayenne pepper. If you prefer a milder taste, you can adjust the spices accordingly. You can also add some vegetables like peas, carrots, or bell peppers to the tomato cashew sauce to give it an extra boost of nutrition and flavor.

How to store Malai Kofta?

To store vegan Malai Kofta, follow these steps:

1. Let the dish cool down to room temperature. Do not leave it at room temperature for more than 2 hours, as this can cause the growth of harmful bacteria.
2. Transfer the koftas and gravy to separate airtight containers.
3. Place the container in the refrigerator. You can mix them together about 10-15 minutes prior to serving.
4. Vegan Malai Kofta can be stored in the refrigerator for up to 4 days.
5. To reheat, you can either microwave the koftas and gravy together or warm them up on the stovetop. If the gravy has thickened, you can add a little water or vegetable broth to thin it out.

It’s important to note that vegan Malai Kofta tastes best when freshly made, as the koftas can become a bit soggy after refrigeration. If you want to enjoy the dish at its best, it’s best to make it fresh or store the dough for koftas and gravy separately and fry the koftas before serving, assemble them and serve.

How to make healthier version of Vegan Malai Kofta?

There are a few ways to make vegan Malai Kofta even better:

1. Use a variety of vegetables: While mashed potatoes are a great base for the koftas, you can also add grated carrots, cauliflower, peas, or chopped spinach to the mixture. This will not only add more flavor and texture but also make the koftas more nutritious.
2. Experiment with different spices: In addition to the traditional Indian spices like cumin, coriander, and turmeric, you can try adding other spices like garam masala, paprika, or smoked paprika to the koftas and the gravy. This will give the dish a unique and complex flavor.
3. Use homemade cashew cream: Instead of using store-bought cashew cream, try making your own by soaking raw cashews overnight and blending them with water until smooth. This will give the dish a fresher and creamier taste.
4. Add fresh herbs: Garnish the dish with freshly chopped cilantro or mint to add a pop of color and freshness to the dish.
5. Use a healthier cooking method: Instead of deep-frying the koftas, try baking them in the oven or air-frying them to make them healthier. This will reduce the amount of oil in the dish and make it a more guilt-free indulgence.

By experimenting with these tips, you can elevate the flavor and nutrition of vegan Malai Kofta and enjoy a delicious and healthy meal.

Check out @beextravegant for more such delicious plant based recipes.

Here are a few dishes that go really well with Rotis or parathas:

1. Mushroom Masala
2. Lahsun Chutney
3. Baingan ka Bharta

Easy Vegan Malai Kofta – Restaurant Style

Delicious creamy vegan kofta made with tofu potato mix and cooked in a base of tomato cashew gravy. Kofta balls are crispy on the outside and tender on the inside, and they pair perfectly with tomato cashew sauce.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Lunch, Main Course

Cuisine Indian, North Indian

Servings 2

Calories 340 kcal

Ingredients

  

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Kofta – Potato Tofu balls

• 3 potatoes (boiled for about 14-15 minutes until mashable)
• 250 g extra firm tofu
• 1/4 cup cornstarch or arrowroot starch more if required
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 tsp salt
• oil for frying

Tomato Cashew Sauce

• 1 tsp whole cumin seeds
• 2-3 green chillies chopped
• 1 large onion coarsely chopped
• 1 400 g can diced tomatoes
• 1/4 cup cashews
• 4 cloves garlic and 1-inch piece ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chili powder or cayenne pepper
• 1 tsp salt
• 1 1/2 tsp garam masala
• 1/4 cup plant-based cream
• 1 tbsp kasoori methi dried fenugreek leaves,
• Coriander/cilantro for garnish (optional)

Instructions

 

• In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.
• Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.
• Then add the minced ginger and garlic and cook for a few minutes.
• Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
• Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
• Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn’t build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.
• In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
• Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.
• Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.
• Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate
• When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.

Nutrition

Serving: 4 servesCalories: 340kcalCarbohydrates: 45gProtein: 13gFat: 18gSaturated Fat: 3gSodium: 2330mgFiber: 6gSugar: 7gCalcium: 126mgIron: 4mg

Keyword Malai Kofta, Vegan Malai Kofta

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