Vegan Malai Kofta

Ingredients

high-protein tofu

16 oz

Yukon Gold potatoespeeled

12 oz

cornstarch

5 tbsp

fresh gingerminced

1 tbsp

fresh cilantrochopped

1/4 cup

garam masala

1 tsp

Indian red chili powder

1 tsp

kosher salt

to taste

raw cashewsfinely ground

1/4 cup

vegetable oil

as needed

coconut oil

1 1/2 tbsp

green cardamom pods

6 pods

cinnamon sticksbroken into small pieces

2 sticks

whole cloves

4 cloves

cumin seeds

1 tsp

yellow onionchopped

1 large

green chilideseeded and chopped

1 1/2 chiles

fresh gingerfinely chopped

1 1/2 tbsp

garlicroughly chopped

4 cloves

ground coriander

1/2 tsp

Indian red chili powder

1 1/2 tsp

ground turmeric

1 tsp

tomatoeschopped with juices

3 large

raw cashews

1 cup

kosher salt

1 1/2 tsp

unsweetened plant-based milk

1 1/4 cup

lemon juice

1 tbsp

fenugreek leaves

1 tbsp

garam masala

1/2 tsp

fresh cilantrochopped

1 cup

Method

1. 01Soak 1 cup raw cashews in boiling water for 15 minutes, then drain.15 min
2. 02Boil peeled potatoes until just tender, drain, and let sit 10-15 minutes to dry.15 min
3. 03Press tofu to remove excess water. Grate tofu and potatoes into a bowl.
4. 04Add cornstarch, ginger, cilantro, garam masala, chili powder, salt, and ground cashews to the grated mixture. Mix until combined.
5. 05Roll mixture into 8-10 balls of even size. Lightly oil hands to prevent sticking.
6. 06Break cinnamon sticks into small pieces using a mortar and pestle or spice grinder.
7. 07Add cardamom pods, cloves, and cumin seeds to the cinnamon. Crush lightly to release oils.
8. 08Heat coconut oil in a large pan over medium-high heat. Add whole spices and sauté 45-60 seconds until fragrant.
9. 09Add chopped onion and sauté 4-5 minutes until starting to brown.
10. 10Add garlic, ginger, and green chili. Cook 1 minute, stirring frequently.
11. 11Add ground coriander, chili powder, and turmeric. Stir frequently for 30 seconds.
12. 12Add chopped tomatoes with juices and cook 2-3 minutes until softened and broken down.
13. 13Add soaked cashews and salt. Cover and simmer 15 minutes over medium-low heat, stirring occasionally, until liquid mostly evaporates.15 min
14. 14Transfer gravy to a blender. Add lemon juice and plant-based milk. Blend until smooth, venting steam with a kitchen towel.
15. 15Heat vegetable oil in a deep pan to 350°F. Test temperature with a small piece of dough; it should sizzle immediately.
16. 16Carefully add kofta to hot oil in batches, avoiding crowding. Fry 5-8 minutes until golden brown on all sides.
17. 17Remove kofta with a spider tool or slotted spoon and drain on paper towels.
18. 18Reheat gravy gently. Crumble fenugreek leaves over the top and sprinkle with garam masala.
19. 19Arrange kofta in gravy. Garnish with fresh cilantro and serve with naan or rice.

Fits

• Vegan
• Vegetarian
• Pescatarian