Vegan Malai Kofta
Ingredients
The dumplings
-
27
grams
Raw Cashews
-
600
grams
Potatoes
-
1
cup
Extra Firm Tofu
-
3
tablespoons
Cornstarch
-
1¼
teaspoon
Kashmiri Red Chili Powder
-
½
teaspoon
Garam Masala
-
1
teaspoon
Salt
-
1
tablespoon
Golden Raisins
The sauce
-
1
cup
Onion
-
1½
teaspoon
Fresh Ginger
-
2
cloves
Garlic
-
2
Tomatoes
-
3
tablespoons
Oil
-
3
cloves
Cloves
-
2-3
pieces
Green Cardamom
-
1
inch
Cinnamon Stick
-
1
leaf
Bay Leaf
-
¼
teaspoon
Turmeric
-
¼
teaspoon
Cumin
-
1
teaspoon
Coriander
-
1
cup
Water
-
¼
teaspoon
Garam Masala
-
1
teaspoon
Fenugreek Leaves
-
¼
cup
Full Fat Coconut Milk
-
to taste
garnish
Cilantro
Instructions
- Soak 15 raw cashews in water for 30 minutes.
- Boil potatoes until tender, about 15 minutes, then cool for 10 minutes.
- Chop remaining cashews and raisins, mix together.
- Mash potatoes and mix in crumbled tofu, cornstarch, Kashmiri red chili powder, garam masala, and salt.
- Form mixture into 8 balls, fill with cashew-raisin mixture, and chill for 30 minutes.
- Cook onion, ginger, garlic, tomatoes, and soaked cashews until simmering for 15 minutes.
- Blend the cooked mixture until smooth.
- Sauté whole spices in oil, then add the tomato puree and simmer for 7 minutes.
- Add salt, turmeric, cumin, Kashmiri red chili powder, coriander, and water, simmer for 5 minutes.
- Stir in garam masala, fenugreek leaves, and coconut milk, then remove from heat.
- Heat oil for frying, then fry dumplings until golden brown.
- Serve dumplings in sauce, drizzled with coconut milk and garnished with cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
364
Total fat
20g
Total carbohydrates
40g
Total protein
10g
Sodium
640mg
Cholesterol
0mg
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