Dairy-Free Malai Kofta
Delight in the rich, indulgent flavors of Dairy-Free Malai Kofta, a plant-based twist on the classic Indian dish. This recipe features crispy golden koftas made from mashed potatoes, carrots, peas, and protein-rich tofu, seasoned with warming spices like cumin and coriander. The velvety curry sauce, crafted with cashew paste, coconut cream, and fragrant aromatics, provides the perfect creamy balance—without any dairy. Perfect for those seeking vegan or lactose-free comfort food, this dish pairs beautifully with fluffy basmati rice or soft, dairy-free naan. With every bite, you'll savor the bold flavors and luxurious textures of this wholesome, crowd-pleasing creation.
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Recipe Information
Ingredients
- 2 large Potatoes
- 1 medium Carrots
- 0.5 cup Frozen green peas
- 150 grams Firm tofu
- 0.25 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 2 cups Oil for frying
- 0.5 cup Cashew nuts
- 1 cup Water
- 1 large Onion
- 4 units Garlic cloves
- 1 inch Ginger
- 1 cup Tomato puree
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Sugar
- 0.5 cup Coconut cream
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Salt
Instructions
Boil the potatoes and carrots until soft, approximately 15 minutes. Drain and let them cool.
Mash the potatoes and grate the carrot into a large mixing bowl. Add the green peas.
Crumble the tofu and add it to the vegetable mixture.
Mix in the flour, cornstarch, salt, cumin powder, coriander powder, and red chili powder. Combine well to make a dough.
Shape the mixture into small balls or oval koftas.
Heat oil in a deep pan for frying. Once hot, fry the koftas in batches until golden brown. Drain on paper towels and set aside.
Soak the cashew nuts in hot water for 15 minutes. Drain and blend them into a smooth paste with water.
In a large pan, heat 2 tablespoons of oil. Add finely chopped onion and sauté until golden brown.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
Stir in the tomato puree, turmeric powder, and remaining salt. Cook until the oil separates from the mixture.
Add the cashew paste and mix well. Cook for 5 minutes on medium heat.
Add sugar and coconut cream, stirring to combine. Simmer for a further 5 minutes, adjusting salt if needed.
Just before serving, gently add the fried koftas into the sauce and cook for 2 minutes.
Garnish with fresh coriander leaves and serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
5985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.6 g | 694% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 101.2 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1303 mg | 100% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
