Restaurant-Style Vegan Malai Kofta
User Reviews
5
122 reviews
Excellent
Restaurant-Style Vegan Malai Kofta
Report
Restaurant-Style Vegan Malai Kofta features crispy tofu and potato balls enriched with ground cashews and spices, served in a creamy tomato-based gravy spiced with whole and ground Indian aromatics. This dish balances a rich, spiced sauce with fried kofta for a satisfying texture contrast, making it a notable vegan option with rich flavors and a silky sauce. It works well with Indian breads or rice for a complete meal.
Description
The recipe for Restaurant-Style Vegan Malai Kofta combines tofu and Yukon Gold potatoes with ground cashews, fresh ginger, cilantro, and Indian spices like garam masala and red chili powder to create kofta balls that hold together firm enough for frying. The accompanying gravy is prepared with whole spices such as cardamom, cinnamon, cloves, and cumin seeds, sautéed with aromatics including onion, ginger, garlic, and green chilies, then simmered with ripe tomatoes and soaked cashews for creaminess. The cashews contribute a smooth texture that enriches the sauce, which is gently cooked until flavorful and thickened with plant-based milk and lemon juice for brightness.
The kofta adds a crisp and tender component that contrasts with the velvety gravy. This dish is typically garnished with dried fenugreek leaves, garam masala, and fresh cilantro, adding layers of aroma and flavor. It is traditionally served with naan, paratha, or white rice, complementing the sauce and kofta.
To maintain the shape and texture of the kofta, finely ground cashews act as a binder; if unavailable, breadcrumbs can be used but will add gluten. The recipe allows for adjusting chili heat by omitting or including green chilies and substituting with other pepper varieties. Salt quantity should be adjusted if using table salt instead of kosher salt, as they differ in saltiness by volume.
Share:
Ingredients
Kofta
- 16 ounces tofu high-protein or super-firm; can use extra-firm
- 12 ounces Yukon Gold potato 340-345g, peeled and washed
- 5 tablespoons cornstarch (40g), arrowroot powder (40g), or tapioca flour (37-38g)
- 1 tablespoon fresh ginger minced or grated
- 1/4 cup cilantro 4g, chopped
- 1 teaspoon garam masala
- 1 teaspoon red chili powder Indian variety
- kosher salt or sea salt, to taste
- 1/4 cup cashew 35g), finely ground up in a food processor, raw or roasted
- vegetable oil for rolling and deep frying
Gravy
- 1-2 tablespoons coconut oil or a neutral oil of choice, unrefined
- Whole spices
- 4-6 cardamom pods I used 6, whole, green
- 2 cinnamon stick broken into small pieces
- 4 clove whole
- 1 teaspoon cumin seeds
- Aromatics
- 1 yellow onion or 2 small yellow onions, chopped, extra large
- 1-2 green chili deseeded and chopped
- 1 ½ tbsp ginger finely chopped, fresh
- 4 garlic roughly chopped, cloves
- Ground Spices
- ½ teaspoon ground coriander
- 1-2 teaspoon red chili powder use less for a milder heat, Indian
- 1 teaspoon Turmeric ground
- 3 tomato 16-18 ounces or 480-540g) total, chopped with the juices, extra large
- 1 cup raw cashews soaked in boiling water for 15 minutes and drained
- 1 ½ teaspoons kosher salt
- 1 ¼ cups unsweetened plant-based milk 300 mL or water
- 1 tablespoon lemon juice
Garnishes/for Serving
- 1 tablespoon fenugreek leaves (also known as kasoori methi; if you don’t have it, just omit)
- 1/2 teaspoon garam masala
- 1 cup cilantro chopped (keep the stems, loosely packed fresh
- Indian bread (naan or paratha) or white rice
Instructions
- Cover the 1 cup cashews with boiling water for 15 minutes, or while you prepare the other ingredients.
- Make the Gravy. Add the cinnamon sticks to a mortar and pestle, spice grinder, or coffee grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break up a bit more. You don’t need to fully grind them, just a little to start releasing their oils.
- Heat the coconut oil or oil of choice in a large pan over medium high heat. Once melted and hot, add the Whole Spices. Sauté for 45-60 seconds or until very fragrant, tossing frequently to prevent burning.
- Add the onions and sauté until they start to turn brown, about 4-5 minutes. Add the garlic, ginger, green chilies (if using), and cook for 1 minute, tossing frequently. Add the Ground Spices and stir frequently for 30 seconds.
- Add the tomatoes and their juices and cook until broken down and softened, 2-3 minutes. Then add the soaked cashews and salt. Cover the pot and bring to a simmer over medium or medium-low heat. Simmer for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated.
- Transfer the mixture to a high-powered blender, and add the lemon juice and plant-based milk. Remove the center cap from the blender lid (to vent steam), but cover the hole with a kitchen towel. Blend until the gravy is completely smooth and very creamy. If it’s too thick for your liking, add more plant-based milk or water.
- Transfer the gravy back to the pan and heat over low. Using your fingers, crush the kasoori methi (fenugreek leaves) into the gravy, and add add 1/2 teaspoon garam masala. Stir to combine. Then, stir in the chopped cilantro.
- Prep the kofta ingredients1. Add the potatoes to a saucepan and cover with cold water. Season generously with salt. Bring to a boil and boil until the potatoes are just barely fork-tender, not too soft and falling apart. You want them to be firmer than you’d use for mashed potatoes. Drain the potatoes in a colander and let them sit there while you prep other ingredients. This helps hem dry out and remove excess water.2. Add the 1/4 cup cashews to a food processor and blitz until they turn into a finely ground powder. Wipe out the food processor bowl.3. Add the tofu to the food processor and pulse many times until it’s in tiny pieces and almost resembles ricotta. 4. Once the potato is dried out, grate it using a box grater (the side with large holes), or crumble the potato finely using your hands.
- Make the kofta. Add the grated tofu and potatoes to a large bowl. Add the ground cashew powder, cornstarch (or tapioca or arrowroot), minced ginger, cilantro, red chili powder, garam masala, and salt. Knead with your hands until the dough holds together.
- Roll the dough into 18 uniform-sized balls, about 40-50 grams per ball. Oil your hands as needed while rolling to prevent sticking.
- To Deep-Fry the kofta (recommended method). Heat about 2 inches of vegetable oil or high-heat oil (I used sunflower oil) in a heavy-bottomed wok or pan over medium heat. To check if the oil is hot enough, add a tiny bit of the kofta dough to the oil. If the oil around the kofta immediately sizzles and it rises to the surface in a few seconds, it’s the right temperature. If you have a thermometer, wait until it reads 350°F/176°C.
- Using a spider, slide in one kofta into the hot oil. Wait to see that the kofta holds together, and then gently slide the other kofta in, one by one. Do not overcrowd and fry them in several batches. Toss the kofta around occasionally to prevent them from sticking to one another, and until they are crisp and deeply golden brown, about 5-8 minutes. Drain on a paper towel-lined surface and continue frying the remaining kofta.
- To bake the kofta. Preheat the oven to 425ºF/218ºC. Line a baking sheet with parchment paper. Space out the rolled kofta so that there’s a bit of space between them. Lightly brush them with a neutral oil. Bake for 30-35 minutes, flipping halfway through, until golden and lightly browned on the tops and bottoms.
- To serve the malai kofta: Heat the Gravy in its pan to warm up (if not already warm). Add the Kofta and spoon the Gravy over the Kofta. Garnish with additional cilantro and serve with indian bread or white rice. Be sure to add only as many kofta to the gravy as you plan to eat, as leftover kofta will become soggy in the gravy. For leftovers, store the kofta and gravy separately.
Notes
- For extra firmness and better texture, use high-protein or super-firm tofu; extra-firm can also be used with preparation adjustments.
- Ground cashews help the kofta balls hold together; breadcrumbs can substitute but will add gluten.
- Adjust chili heat by omitting green chilies for milder taste or using spicier peppers like serranos for more heat.
- Use kosher salt as directed; if substituting with table or sea salt, reduce amount since they are saltier by volume.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
36g
(12%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Sodium
402mg
(17%)
Potassium
837mg
(18%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1062IU
(21%)
Vitamin C
27mg
(30%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 402mg | 17% |
| Potassium | 837mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
122 reviews
Excellent
Other Recipes
You'll Also Love
