The Best Vegan Malai Kofta

subheading: For the vegan malai kofta:

16 oz super firm tofu (also called high protein tofu. Grate the tofu and then pulse five to six times in a food processor)

½ cup raw cashews (finely ground in a blender or food processor without adding any water)

1 medium potato (boiled, peeled and grated)

1 green chili pepper (like serrano or jalapeno. Deseed for less heat and mince really fine. Add more or less based on your personal preference)

1 teaspoon ginger (grated fine)

2 tablespoon cornstarch (or tapioca starch)

Salt to taste

32 golden raisins (optional, for stuffing the kofta dumplings. You can also use finely chopped nuts like pistachios or cashews)

Vegetable oil for deep frying You need enough oil to immerse the balls, which are about 1.25 inches in diameter.

subheading: For the tomato-onion creamy curry:

1 tablespoon vegetable oil

1 teaspoon cumin seeds

3 green cardamom pods

3 cloves

½ inch stick cinnamom

1 large yellow onion

3 cloves garlic (minced or crushed into a paste)

½ inch piece ginger (finely grated or minced)

¼ teaspoon turmeric

½ teaspoon cayenne (use more or less based on your personal preference)

½ tsp (heaping) ground coriander

3 medium tomatoes (finely chopped)

½ cup raw cashews

¼ cup pumpkin seeds

2 tablespoon kasoori methi (dry fenugreek leaves, crushed in your palms)

½ teaspoon garam masala powder

1 teaspoon sugar (optional)

2 tablespoon cilantro (chopped, for garnish)

Directions at holycowvegan.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer