Vegan Malai Kofta

You know how every time you make Indian food at home it’s delicious but it’s just not AS good as it was in India? This Malai Kofta WAS as good. it was absolutely amazing. and it was also vegan! I found a great indian cooking site and mostly followed the instructions but made a just few adjustments…. I replaced the Panir with Almonds and Cashews too. I also made this gorgeous Mung Dhal as a side dish. highly recommended.

Malai Kofta and Mung Dhal, served with Mango Chutney and papadum
Malai Kofta and Mung Dhal, served with Mango Chutney and papadum

Vegan Malai Kofta
Print Recipe
Servings Prep Time
15 Koftas 30 minutes
Cook Time
40 minutes
Servings Prep Time
15 Koftas 30 minutes
Cook Time
40 minutes
Vegan Malai Kofta
Print Recipe
Servings Prep Time
15 Koftas 30 minutes
Cook Time
40 minutes
Servings Prep Time
15 Koftas 30 minutes
Cook Time
40 minutes
Ingredients
Servings: Koftas
Instructions
Making Koftas
  1. Almonds - better to get blanched almonds, otherwise - after soaking the almonds, blanch in boiling water for 1-2 minutes, wash with cold water and easily peel the shells off.
  2. Blend the Cashews and Almonds with very little water. 10 minutes should be enough just to grind them into a thick and very very smooth paste, if needed- add water gradually.
  3. important - Keep 100 ml of this paste aside for the sauce.
  4. mix together - Potatoes puree, almond-cashew paste, cornflour, 1/3 of chopped chili, almond flour, 1/4 tsp garam masala and salt. the mixture should be quite thick and easy to work with.
  5. Shape into Koftas (balls or longer shapes). fry the koftas. if you want them to look nicer - you can deep fry, but I preferred to have less nicer koftas and less oil.
Malai Sauce
  1. Pour 4 tbsp oil to the sauce pan and when hot add spices (cardamom, clove, bay leaves, mace and cinnamon). stir. add the garlic and ginger for a few more seconds.
  2. Add the onion and keep stirring for 5 minutes until it is softer. insert the tomatoes.
  3. at this stage you may need to add 50 ml water. add the tumeric and remaining chili and garam masala.
  4. Add 100 ml cashew-almond paste and 2.5 cups of water. stir well and simmer until the sauce is thicker and bubbling. I didn't blend my tomatoes to a paste so at this stage I pureed most of the sauce. At this stage add salt and methi.
  5. Serve with Rice. combine the koftas with sauce only before serving (keep separate and cook together shortly before eating).
Recipe Notes

The original recipe was at this excellent Indian cooking site. I'm looking forward to trying more recipes.

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