Vegan Malai Kofta Curry

 

 

 

Malai Kofta Curry is a North Indian gravy recipe prepared in all Punjabi/North Indian homes. This dish is served with tandoori Roti/Naan bread or with rice. Usually it contains heavy cream and a lot of spices, but I have substituted the Paneer (cottage cheese) and cream with Tofu and Coconut cream.

 The recipe that I have given below is for those who do not want a very elaborate process to make the dish (which could take between 1 ½ and 2 hours). At the same time I have maintained the taste factor. Who would want to make a tasteless dish?

The key ingredient for the kofta is usually mashed potatoes which takes time to prepare because you need to boil, peel and mash the potatoes. What I have used is Potato Flakes (available at all Supermarkets). You may also use packaged mashed potatoes as well. Also Coconut cream is the thick white liquid that is on the top of a can of coconut milk when you open the can slowly without shaking. Pouring this out slowly into a cup till all the white portion is removed is then used as coconut cream. The transparent layer left is coconut water.

 

My recipe should take between 30 and 45 minutes – don’t forget you are actually preparing two dishes: kofta (fried vegetable/tofu balls) and the curry (thick gravy).

 

Ingredients:

For the Kofta

a.      Potato Flakes – 75 g

b.      Tofu – 100 g

c.      Cashew nuts – 6 pieces. Chop into small pieces

d.      Raisins – about 20 pieces. Cut into small pieces

e.      Slivered almonds – about 15 pieces. Chop into small pieces

f.       Boiled peas – 50 g

g.      Cumin seed powder – 1 tsp

h.      Finely diced ginger – ½ tsp

i.       Finely diced garlic – ½ tsp

j.       Curry powder – 1 tsp

k.      Lemon juice – 2 tbsp

l.       Arrowroot starch powder – 2 tbsp

m.     Finely chopped cilantro – 2 tbsp

            Salt to taste

            Oil for frying

 

For the Curry

a.     Diced tomatoes – 500 g

b.     Chopped yellow onions – 300 g

c.      Cashew nuts – 50 g

d.      Finely diced ginger – 2 tbsp

e.      Finely diced garlic – 1 tbsp

f.       Cumin seeds – 1 tsp

g.      Curry powder – 2 tsp

h.      Chili powder – ½ tsp

i.        Turmeric powder – 1 tsp

j.        Pomegranate molasses – 1 tbsp

k.      Bay leaf – 1 large leaf

l.        Finely chopped cilantro – 3 tbsp

m.     Kasuri Methi – 2 tsp

n.      Boiled peas – 100 g

o.      Coconut cream (see below) – ¼ cup.

p.      Coconut water (see below) – ½ cup

            Salt to taste

Note: Coconut cream is the thick white liquid that is on the top of a can of coconut milk when you open the can slowly without shaking. Pour this into a cup till all the white portion is removed. The transparent layer left is coconut water.

           

Procedure:

1. Preparing the Kofta mixture

a.     Take a large mixing bowl and add the potato flakes.

b.     In a smaller bowl add the Tofu and mash them up with your hands until it is creamy and there are no large chunks. Add to the large bowl.

c.      Add the dry fruits, cumin powder, curry powder, boiled peas, ginger, garlic, arrowroot starch powder, lemon juice and salt and mix well.

d.     Boil some water and when hot, add 1 cup (250 ml) slowly while stirring till all the flakes are dissolved and the mixture becomes a uniform consistency. Please be careful not to burn your hands but use a wooden spatula to mix.

e.     When the mixture is cool enough to pick up with your hand, take a little mixture and roll into a ball the size of a small lime. Place in a plate.

f.       Take more mixture and roll into small balls and keep in the plate. You should be able to get between 25 – 30 balls.

g.     Wrap the plate containing the kofta balls with cling wrap and keep in the fridge for 30 minutes.

In the meantime, prepare the Curry.

2. Preparing the Curry

a.     In a pan add 2 tbsp of oil and place on medium heat.

b.     Add the cumin seeds and fry till it turns brown.

c.      Add the ginger, garlic and the onion and sauté till onion turns brown. Remove from fire.

d.     In a blender, add the cashew nuts, ½ cup of warm water and blend till smooth.

e.     Now add the onion, tomatoes, coconut water and blend till smooth.

f.       Take a saucepan, add the blended mixture and place on medium heat.

g.     Add the bay leaf, curry powder, turmeric powder, pomegranate molasses, boiled peas, and salt and let it boil for about 10 – 15 minutes till it becomes thick.

h.     Check the curry for consistency. If it becomes too thick you may add some more coconut water or plain water.

i.        When the curry is cooked (taste it) add the kasuri methi.

j.        Remove from fire.

 

3. Frying the Kofta

a.     Take out the kofta from the fridge.

b.     In a frying pan add oil and place on medium heat.

c.      When the oil is hot, deep fry the koftas.

d.     Keep flipping till they turn golden brown.

e.     Remove from fire and drain them in a paper towel.

f.       Keep aside.

4. Adding the Kofta to the Curry

a.     When you are ready to serve the Malai Kofta, warm the Curry.

b.     Then place the fried Kofta one by one into the curry.

c.      Add the cilantro.

d.     Pour the coconut cream slowly around the dish with a spoon.

Your Malai Kofta Curry is now ready to eat. You can serve with Rice, roti or bread.

Enjoy!!