Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
349 kcal
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Course
Main Course
Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)
Description
This Vegan Malai Kofta recipe creates dumpling balls from a blend of grated or cubed raw potato, chickpeas, and shelled hemp seeds or ground nuts to provide body and flavor. The mixture incorporates aromatic spices like garam masala, roasted cumin, and cayenne chili for warmth and depth without overwhelming heat. Oat flour, cornstarch, and baking soda bind the mixture and aid in a tender yet structured kofta.
The koftas are shaped into small balls and baked at 425°F until golden or alternatively pan-fried in shallow oil to develop a crisp exterior. Meanwhile, the curry sauce is prepared by toasting cumin and coriander seeds with bay leaf, then cooking garlic, onion, ginger, and spices along with chopped tomato and soaked raw cashews. This blend is simmered and blended to create a smooth, creamy, and mildly spiced gravy highlighted with fenugreek leaves and a touch of sugar.
These koftas are submerged in the curry sauce for serving, making for a comforting dish with soft, flavorful dumplings against the rich tomato-onion base. Cashew cream or other non-dairy cream garnishes add visual appeal and smoothness. The recipe allows for variations such as combining chickpeas with tofu in the koftas for firmer texture or substituting nuts in the sauce to accommodate allergies.
Raw potatoes work well since they cook during frying or baking, but pre-cooked potatoes can speed up cooking with care taken to avoid dryness. Watch the baking or frying times closely to achieve golden, cooked-through koftas without over-drying. Leftover koftas and sauce can be reheated gently. Garnish with chopped cilantro for freshness prior to serving.
Ingredients
For the kofta balls:
- 1/4 cup shelled hemp seeds cashews and almonds are the most neutral flavor, or pumpkin seeds or almond flour or chopped cashews
- 1 cup potato 1 medium potato, heaping cup cubed or 1 cup grated/shredded, raw
- 2 cloves garlic
- 15 oz chickpeas or 1.5 cups cooked, canned
- 1/2 to 3/4 tsp salt depends on if using salted or unsalted chickpeas, I used 3/4 tsp
- 1 tsp garam masala
- 1/2 tsp cumin preferably roasted or use Dry toasted whole cumin seeds, ground
- 1/4 to 1/2 tsp cayenne chili powder indian red chili powder
- 3 Tbsp oat flour Or other flour of choice, or regular flour
- 1 Tbsp cornstarch or other starch
- baking soda generous pinch
For the gravy - Makes 1.5 cups sauce
- 2 teaspoons safflower oil or other neutral oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 bay leaf
- 8 cloves garlic coarsely chopped
- 1 cup onion red, chopped
- 1 inch knob ginger chopped
- 1/2 teaspoon Turmeric
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 1/2 cups tomato fresh or canned, chopped
- 1/4 cup raw cashews See note for nut free
- 1/2 to 1 teaspoon salt
- 1/2 cup water divided, or unsweetened almond or other non-dairy milk
- 1 1/2 teaspoons fenugreek leaves dried
- 1/2 teaspoon sugar
- cashew cream or coconut cream, for garnish
Instructions
- Kofta: Process the hemp seeds or nuts until you have a coarse meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix)
- The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
- Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F (218 C). For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
- Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.
- Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
- Blend the mixture with 1/4 cup water, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
- Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice. To store: store the balls and sauce Separately until ready to serve.
Notes
- Chickpeas may cause koftas to crumble; mixing half chickpeas and half extra-firm tofu can improve texture.
- Add vegan cheese shreds for flavor variation in the koftas.
- For a nut-free sauce, substitute cashews with pumpkin seeds or hemp seeds, or use coconut cream after blending.
- Using raw potatoes allows them to cook during frying or baking; if using pre-cooked potatoes, monitor times to avoid overcooking and drying out.
- Garnish with cashew cream or other non-dairy creams and chopped cilantro for an appealing presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 679mg | 28% |
| Potassium | 612mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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