Vegan Malai 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.

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.

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