Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan malai kofta. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vegan Malai Kofta is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Vegan Malai Kofta is something which I have loved my whole life. They are fine and they look fantastic.
Vegan malai kofta is a delicious Indian dish. Vegan Malai Kofta, Indian Style Dumplings in a Creamy Tomato Onion Curry. A creamy, restaurant-style recipe for vegan Malai Kofta, a pretty Indian dish with creamy round.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegan malai kofta using 24 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vegan Malai Kofta:
- Take 4-5 Potatoes
- Get 1 lb extra firm tofu, firm will do as well
- Make ready 1/2 cup or as needed corn starch
- Make ready 2 tbsp minced cilantro with stems
- Make ready 1 inch ginger
- Prepare 4 green chilli
- Get 1 tbsp lemon juice
- Get 1/4 tsp black pepper
- Take 1 3/4 tsp salt
- Make ready 1 cup frozen green peas
- Get oil for frying or baking
- Prepare Curry Tomato Cream Sauce
- Get 1 large pink onion, coarsely chopped
- Make ready 4-5 diced tomatoes
- Prepare 1/4 cup cashews
- Take 4 cloves garlic, chopped
- Get 1 " ginger, chopped
- Prepare 1 1/2 tsp garam masala
- Get 1 tsp ground turmeric
- Take 1/2 tsp cayenne pepper
- Get 1 tsp salt
- Make ready 1 (15 oz) can coconut milk
- Make ready 1 tbsp kasoori methi (dried fenugreek leaves)
- Take Fresh cilantro, for garnish (optional)
Of course we modified this recipe and made it both vegan and gluten-free, but kept all of the tastiness and fragrant flavors. Malai kofta recipe - Potato paneer koftas served with a delicious creamy curry. Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce.
Instructions to make Vegan Malai Kofta:
- In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and 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 it's cool down or vent it properly so hot air doesn't build up in the blender.
- Pour the creamy mixture back into the pot and add the coconut milk, reserving little back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.
- In a large mixing bowl, mash the tofu by squeezing it until it becomes creamy and no chunks remain. The texture required of ricotta. Or you can blend it in food processor until smooth.
- Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, ginger chilli paste, black pepper and salt. Mix together and test the consistency by forming a lemon sized ball. It should hold together.
- It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch.
- This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry.
- To fry the kofta: Heat oil in a heavy bottomed pan over medium-low heat. Test the oil temperature with a small piece of the kofta mixture: the oil should bubble around it and the kofta should float to the surface quickly after being dropped in.
- Fry the shaped kofta in batches, and fry until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil.
- When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer.
- When ready to serve, pour the gravy /sauce over the kofta (only use the amount you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.
Isa Chandra Moskowitz: These mouthwatering dumplings are filled with almonds and courgette and covered in a creamy curry sauce. Malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes. Flavors of India: Malai Kofta (sauce + vegan 'meat'balls) and Gluten-free Naan. By popular demand, my healthy, vegan, gluten free spin on a popular indian classic.
So that is going to wrap it up with this special food vegan malai kofta recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
