Vegan Malai Kofta

🛒 Ingredients

• Boiled and mashed potatoes 75 g · 58 kcal
• Firm tofu, pressed and crumbled 50 g · 38 kcal
• Cashew meal (ground cashews) 12 g · 69 kcal
• Cornstarch 8 g · 29 kcal
• Grated fresh ginger (for kofta) 1 g · 1 kcal
• Green chilies, finely chopped (for kofta) 3 g · 1 kcal
• Vegetable oil (for frying koftas) 23 g · 203 kcal
• Vegetable oil (for gravy) 7 g · 61 kcal
• Onions, roughly chopped 50 g · 20 kcal
• Tomatoes, roughly chopped 75 g · 14 kcal
• Raw cashews, soaked (for gravy) 13 g · 69 kcal
• Ginger-garlic paste 4 g · 4 kcal
• Green chilies, slit (for gravy) 1 g · 0 kcal
• Turmeric powder 1 g · 2 kcal
• Coriander powder 2 g · 6 kcal
• Cumin powder 1 g · 3 kcal
• Garam Masala 1 g · 3 kcal
• Green cardamom pods 1 g · 2 kcal
• Bay leaf 0 g · 0 kcal
• Cinnamon stick 1 g · 2 kcal
• Dried fenugreek leaves (Kasuri Methi), crushed 1 g · 1 kcal
• Unsweetened almond milk 38 g · 6 kcal
• Coconut cream 25 g · 50 kcal
• Water 25 g · 0 kcal
• Fresh cilantro, chopped (for garnish) 3 g · 0 kcal

👨‍🍳 Instructions

1. Boil and mash potatoes; press and crumble tofu. Combine potatoes, tofu, cashew meal, cornstarch, grated ginger, chopped green chilies, and garam masala in a bowl and mix well to form a firm dough.
2. Divide the dough into small, equal portions and roll them into smooth balls. If desired, flatten slightly and fill with a few chopped cashews or raisins before reshaping.
3. Heat vegetable oil for deep frying in a heavy-bottomed pan or wok over medium heat. Carefully lower the koftas into the hot oil and fry until golden brown and crispy on all sides.
4. Remove the fried koftas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.
5. In a separate pan, heat a small amount of oil. Add roughly chopped onions and sauté until translucent. Add roughly chopped tomatoes, soaked cashews, ginger-garlic paste, and green chilies.
6. Cook the onion-tomato mixture until softened, about 8-10 minutes, stirring occasionally. Let it cool slightly, then transfer to a blender with a little water and blend into a very smooth paste.
7. In the same pan, heat the remaining oil. Add whole spices like bay leaf, cinnamon stick, and cardamom pods, and sauté for a few seconds until fragrant.
8. Pour the blended onion-tomato paste into the pan. Add turmeric powder, coriander powder, cumin powder, and garam masala. Cook, stirring constantly, for 5-7 minutes until the gravy thickens and oil begins to separate.
9. Stir in the unsweetened almond milk and coconut cream, mixing well. Add water to adjust consistency if needed and bring the gravy to a gentle simmer.
10. Add crushed fenugreek leaves (kasuri methi), sugar, and salt to taste. Simmer for another 5-7 minutes, allowing the flavors to meld.
11. To serve, gently place the fried koftas into the hot malai gravy just before serving to prevent them from becoming soggy. Garnish with fresh cilantro.