Vegan Malai Kofta

vegan mailai kofta

Malai Kofta was the first Indian dish I had ever eaten and sparked my love for Indian food. Unfortunately, Malai Kofta is not vegan and so I had to do without it for a long time. Until I googled the internet for vegan versions. I found the recipe for the dumplings here and changed it only minimally.

I must confess at this point, I simply don’t like tofu and for fear of any tofu taste I spiced the dough quite strongly and was completely surprised how good it tasted. That’s why I had to share the recipe here. For all of you who don’t like tofu, dare! It can taste really good.

vegane Malai kofta

Ingredients (serves 3-4)

  • 400 g potatoes
  • 300 g tofu
  • 1 tsp garam Masala
  • 1 tsp curry powder
  • ½ tsp salt
  • 200 g frozen peas
  • 50 g cornflour
  • 1 tbsp tomato purée
  • 1 tsp rapeseed oil

sauce

  • 1 onion
  • 1 garlic clove
  • 300 ml of coconut milk
  • 250 ml of soy cream
  • 3 tbsp tomato purée
  • 2 tsp curry powder
  • ½ TL caraway powdered
  • 1 tbsp rapeseed oil
  • 1 tsp garam Masala
  • ½ tsp turmeric

Method

Peel the potato, cut into pieces and cook in salted water. Let it cool down a little and crush it with a potato masher. Crush the tofu with a potato masher. Mix potatoes, tofu, spices, cornflour and tomato purée in a bowl. Then add the deep-frozen peas and form about 10 balls of the same size from the dough and spread with rapeseed oil. Place the balls on a baking tray covered with baking paper and bake in a preheated oven at 200°C circulating air for about 40 minutes. After 20 minutes turn the balls once.

For the sauce, peel onion and garlic and chop finely. Heat rapeseed oil and fry 1 teaspoon curry and ½ teaspoon caraway briefly in it. Add onion and garlic and fry for 1-2 minutes. Add coconut milk, soy cream, tomato purée and remaining spices. Bring the sauce to the boil and season with salt.

Serve Malai Kofta with rice.

malai kofta vegan

Some Green Life

Leave a Reply

Your email address will not be published.

*