Recipe of Favorite Vegan Malai Kofta

Vegan Malai Kofta. 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 this dish they are typically made with potatoes and paneer (a fresh farmer's cheese). Grate the tofu and then pulse five to six times in a food processor) ½ cup raw cashews (make a very fine powder in a blender or food processor without adding any water) This Restaurant-Style Vegan Malai Kofta is the ultimate Indian comfort food! Crispy dumplings in a creamy, spiced curry that will excite your tastebuds!

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, vegan malai kofta. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Malai Kofta is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegan Malai Kofta is something which I've loved my whole life. They're fine and they look wonderful.

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.

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

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)!. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Today, we bring you one of our all-time favorite Indian dishes, vegan Malai Kofta.

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