Vegan Malai Kofta

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan malai kofta. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Malai Kofta is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegan Malai Kofta is something that I’ve loved my entire life.

Free UK Delivery on Eligible Orders Looking For Vegan Sauce? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them - some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese.

To get started with this recipe, we have to prepare a few components. 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:
  1. Make ready 4-5 Potatoes
  2. Get 1 lb extra firm tofu, firm will do as well
  3. Make ready 1⁄2 cup or as needed corn starch
  4. Get 2 tbsp minced cilantro with stems
  5. Prepare 1 inch ginger
  6. Get 4 green chilli
  7. Take 1 tbsp lemon juice
  8. Get 1⁄4 tsp black pepper
  9. Prepare 1 3⁄4 tsp salt
  10. Take 1 cup frozen green peas
  11. Take oil for frying or baking
  12. Prepare Curry Tomato Cream Sauce
  13. Make ready 1 large pink onion, coarsely chopped
  14. Take 4-5 diced tomatoes
  15. Prepare 1⁄4 cup cashews
  16. Make ready 4 cloves garlic, chopped
  17. Take 1 " ginger, chopped
  18. Make ready 1 1⁄2 tsp garam masala
  19. Take 1 tsp ground turmeric
  20. Take 1⁄2 tsp cayenne pepper
  21. Get 1 tsp salt
  22. Make ready 1 (15 oz) can coconut milk
  23. Make ready 1 tbsp kasoori methi (dried fenugreek leaves)
  24. Get Fresh cilantro, for garnish (optional)

Includes detailed instructions for frying and baking, metric and imperial measurements, a soy-free option, and an in-depth cooking video with lots of tips! K ofta, if you don't know, is an Indian meatball, in this case a vegan one. Malai kofta is an extremely popular Mughlai dish, especially among North Indians. Deep-fried vegetables, potato, or tofu balls coated with batter, and soaked in a rich and creamy gravy made from cashews and tomato purée - it's an indulgent dish that'll make your mouth water!

Steps to make Vegan Malai Kofta:
  1. In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt.
  2. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry.
  9. 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.
  10. 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.
  11. When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer.
  12. 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.

Malai kofta is an extremely popular Mughlai dish, especially among North Indians. Deep-fried vegetables, potato, or tofu balls coated with batter, and soaked in a rich and creamy gravy made from cashews and tomato purée - it's an indulgent dish that'll make your mouth water! Tweet Share Pin It LinkedIn Google+ Reddit Tumblr. Learn how to veganize Indian food in an authentic way with this Restaurant-Style Vegan Malai Kofta. It is the most delicious Indian comfort food you will ever try (vegan, dairy-free, gluten-free)!.

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