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Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)
5 from 162 votes

Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)

Vegan Malai Kofta features soft dumpling balls made from a mixture of potatoes, chickpeas, and hemp seeds or nuts, spiced with garam masala, cumin, and cayenne. These koftas are baked or fried until golden and served in a fragrant tomato and onion curry sauce enriched with garlic, ginger, spices, cashews, and fenugreek leaves. The dish offers a rich, creamy texture with layered spice flavors, suitable as a hearty vegan main course.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 349 kcal
Course: Main Course
Cuisine: Indian, Vegan

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

    Cup of Yum
  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!)
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 349

% 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.