Vegan Malai Kofta
Vegan Malai Kofta

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan malai kofta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vegan Malai Kofta is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Vegan Malai Kofta is something that I have loved my whole life.

Low Prices on Quick Vegan Recipes. 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. Kofta are meatballs, and there are variations of them from the Balkans and Middle East through South Asia.

To get started with this recipe, we must first prepare a few components. You can cook vegan malai kofta using 24 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Malai Kofta:
  1. Get 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. Take 1 inch ginger
  6. Prepare 4 green chilli
  7. Make ready 1 tbsp lemon juice
  8. Make ready 1/4 tsp black pepper
  9. Get 1 3/4 tsp salt
  10. Prepare 1 cup frozen green peas
  11. Make ready oil for frying or baking
  12. Take Curry Tomato Cream Sauce
  13. Prepare 1 large pink onion, coarsely chopped
  14. Get 4-5 diced tomatoes
  15. Get 1/4 cup cashews
  16. Make ready 4 cloves garlic, chopped
  17. Get 1 " ginger, chopped
  18. Make ready 1 1/2 tsp garam masala
  19. Prepare 1 tsp ground turmeric
  20. Take 1/2 tsp cayenne pepper
  21. Prepare 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)

Take a small sauce pan and heat up a bit of coconut oil, then add minced garlic and diced onions and fry until translucent. Now add in ginger, veggies and spices. This rich and creamy Malai Kofta or baked Indian meatballs in cashew gravy is absolutely comforting and delectable. Its aromatic flavor and decadent taste is perfect for all ages.

Instructions 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.

This rich and creamy Malai Kofta or baked Indian meatballs in cashew gravy is absolutely comforting and delectable. Its aromatic flavor and decadent taste is perfect for all ages. Then they are baked until crispy and served mixed with the spicy, delicious tomato coconut cream curry. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Malai Kofta Curry is a North Indian gravy recipe prepared in all Punjabi/North Indian homes.

So that is going to wrap this up with this special food vegan malai kofta recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!