YIELD: 6-8 SERVINGS

Vegan Malai Kofta: Indian Dumplings in Curry

Tomato Cream Sauce
Potato and tofu-ricotta dumplings are fried or baked until crispy
on the outside and soft inside, then served with a flavorful
curried tomato cream sauce. Enjoy with some Indian flatbread or
basmati rice.

PREP TIME COOK TIME TOTAL TIME

15 minutes 1 hour 1 hour 15 minutes

Ingredients
Kofta
1 1/4 lb yukon gold potatoes (generally 4-6 potatoes)
1 lb firm or extra firm tofu
1/2 cup corn starch or arrowroot starch, more if needed
2 tbsp minced cilantro, leaves and stems
1 tbsp lemon juice
2 tsp garam masala
1 3/4 tsp salt
1 cup frozen green peas
oil for frying or baking

Curry Tomato Cream Sauce

1 large yellow onion, coarsely chopped
1 32 oz can diced tomatoes
1/4 cup cashews
4 cloves garlic, chopped
1" piece fresh ginger, chopped
1 1/2 tsp garam masala
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp salt
1 15 oz can coconut milk
1 tbsp kasoori methi (dried fenugreek leaves), OR 1 tsp fenugreek seeds
cilantro, for garnish (optional)
Instructions
1. First cook the potatoes for the kofta. Peel and cut the potatoes in half, then place them in a pot
and cover with water. Place a lid on the pot and bring the water to a boil over high heat. Turn the
heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and easily
pierced with a fork. Drain the hot water from the potatoes, mash them until smooth, and set aside.
2. While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed
pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala,
turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add
the fenugreek seeds at this point. Cover the pot and bring it to a simmer over medium heat. Let
simmer covered for 15 minutes, stirring occasionally.
3. Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent
so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender, but the
final sauce will not be as silky smooth. Pour the creamy mixture back into the pot and add the
coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the
pot. Mix together and cover the pot and set aside until the kofta are ready.
4. In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no
chunks remain. You want to have the texture of ricotta. Alternatively you can blend it in a small
food processor until smooth.
5. Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon
juice, garam masala, and salt. Mix together and test the consistency by forming some into a ball.
It should hold together. It can stick to your hands a little, but if it is very sticky or too wet and
falling apart, you can add a bit more corn starch. This can vary depending on what brand and
variety of tofu you use, but the recipe is quite flexible. Mix in the frozen peas. Shape the kofta
mixture into heaping 1 tablespoon portions and roll into balls or into a football shape (a torpedo).

6. To fry the kofta: Heat about 2-inches of high heat safe oil in a heavy bottomed pot over medium-
low heat. Test the oil either with a thermometer until it is 325-350 ºF or you can test with a small
piece of the kofta mixture: the oil should bubble/boil vigorously around it and the kofta should
float to the surface fairly quickly after being dropped in. When the oil is heated fry the shaped
kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden
brown color, flipping halfway through for even cooking. This should take 5-10 minutes,
depending on the temperature of your oil, how much oil you have heated (more oil means the
temperature is more stable when you add the kofta), and how many kofta you add at once. When
the kofta are cooked, transfer to a paper towel lined plate with a wire spider strainer. Repeat with
remaining batched of kofta until all are cooked.
7. To bake the kofta: Preheat the oven to 425 ºF. Line a baking tray with parchement and spray or
brush with oil. Arrange the shaped kofta onto the baking tray so there is 1/2-1" between each
kofta. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20
minutes, until both sides are golden and the edges of the kofta are crispy and chewy. It's normal
for the kofta to lose their shape a little and flatten when baked.
8. When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting,
as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta.
Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.

Notes
Loosely adapted from Indian Healthy Recipes

Recommended Products
Rani Fenugreek Leaves Dried (Kasoori Methi) 100g (3.5oz)

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© Eva CUISINE: Indian / CATEGORY: Entree

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