Vegan Malai Kofta
Indulge in the rich, creamy, and utterly satisfying flavors of Vegan Malai Kofta—an exquisite plant-based rendition of the classic Indian dish. This recipe features tender kofta balls made from mashed potatoes, chickpea flour, vegetables, and a hint of sweetness from raisins, all fried to golden perfection. The kofta are nestled in a luxurious, dairy-free coconut milk gravy infused with bold spices like cumin, garam masala, and turmeric, complemented by the nutty richness of ground almonds or cashews. Ready in just over an hour, this dish is perfect for an elegant dinner or a comforting weeknight meal. Serve with fragrant basmati rice or soft naan to soak up the flavorful sauce. Vegan, gluten-free, and packed with authentic Indian flavors, this Vegan Malai Kofta is a must-try for lovers of plant-based gourmet cuisine!
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Recipe Information
Ingredients
- 2 cups Potatoes, boiled and mashed
- 0.5 cup Chickpea flour (besan)
- 0.5 cup Frozen peas, thawed
- 0.25 cup Carrot, grated
- 0.25 cup Raisins
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- as needed Oil for frying
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 teaspoons Ginger, minced
- 1 cup Canned coconut milk
- 1 cup Tomato puree
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 0.25 cup Almonds or cashews, ground
- 2 tablespoons Fresh cilantro, chopped
Instructions
Prepare the kofta by combining mashed potatoes, chickpea flour, peas, carrot, raisins, ground cumin, garam masala, salt, and cornstarch in a mixing bowl.
Mix the ingredients thoroughly and form small balls about the size of a golf ball.
Heat oil in a deep pan over medium heat, and fry the kofta in batches until golden brown and crispy. Remove from oil and drain on paper towels.
For the gravy, heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until they turn golden brown.
Stir in minced garlic and ginger, and sauté for another 2 minutes.
Add tomato puree, turmeric, coriander powder, and red chili powder. Cook until the oil separates from the tomato mixture.
Mix in ground almonds or cashews and coconut milk. Simmer the gravy on low heat for 10-15 minutes until it thickens.
Place the fried kofta in the gravy just before serving to prevent them from becoming soggy.
Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 73.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5138 mg | 109% | |
*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.
