Making malai kofta is time consuming, so plan accordingly.

The crispy outer layer, soft and creamy inner layer and tomato and onion based spicy gravy is a marriage made in heaven. The air fryer lightens up the traditionally deep fried dumplings while the Instant Pot makes putting together the curry sauce effortless.

I never consider making it on my own because it seemed too complicated. Will definitely make this regularly! Add finely chopped coriander leaves. Cannot wait to receive your cookbook! Make sure the oil is hot before you add koftas. Malai Kofta is a special occasion dish that has its origins in northern India. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste.

Using a mesh fryer remove them. That In combination with vegan mozz will make it even more paneer like. I kept procrastinating making it for 3-4 days just because of the fact that it would overrun lunch time. To that add the dry spices ( Punjabi masala, cardamom powder, sugar, chili powder, and paprika). The everyday kofta curry versions are vegetable based and can have veggies like cabbage, carrots, potatoes… The almond flour or cashew flour makes like paneer. Add cashews with it.

I am going to double the gravy but otherwise no changes. The koftas are seasoned with a blend of garam masala, ground cumin and cayenne/red chili powder.

Repeat with all the balls and keep aside. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Repeat with all the koftas and place on a kitchen paper towel to remove excess oil if any. I’m so happy that you love it and i’m so glad to share my cookbook with you. Malai Kofta is a special occasion dish that has its origins in northern India. Keep aside. Very helpful! These need a short time only – just about 30 seconds to toast – as they’ll become very fragrant quickly. Awesome! It gives the curry that authentic restaurant flavor. There are several types of Kofta curries. Add bay leaf, black peppercorns, green cardamom (along with skin) and cumin seeds.

Leftovers tasted even better the next day!

This

The sweetness of onions with tartness of tomatoes along with whole spices such as bay leaf, green cardamom, and black peppercorns & ginger to add the heat…the gravy has the perfect balance of flavours. Malai Kofta!

I especially love the sauce. Thank you!! It is INCREDIBLE.

I have tried other vegan Indian recipes and the flavor just does not compare!

Or, if you are ok with a bit of oil, how to pan-fry them. Adding salt to the potato while boiling gives a nice taste to the koftas. The balls with precooked will cook faster so you want to keep an eye on them so that they don’t overcook &  dry out.

2. (Without processor, use nut or seed flour and grated potato. Mix well. Add potato and process until coarse. Awesome! I microwaved some organic brown rice from a bowl from Costco and then put the sauce and 2 meatballs on top for a lunch. The flavors have depth and character like your other one I’ve made. Loved this recipe. My spouse, who is Indian and vegetarian but not vegan, really liked it. Raw . Add shredded jackfruit, tofu or vegan cheese shreds to the veggie balls for variation.

Add sliced tomatoes. This malai kofta is made of Grated paneer/cottage cheese, cashew, onion, tomato, chilli powder, turmeric powder, fresh cream, Cornflour, green chillies, ghee, raisins. Add kashmiri red chilli powder. This site uses Akismet to reduce spam. Add water and 2 tsp of salt to it.


So creamy meatballs. 27.

For a nut-free sauce, add pumpkin seeds or add coconut cream later. Add Boiled Potato and again process until a dough is formed. Blend them all to a very fine paste. Add heavy whipping cream and Kasturi methi.

Thanks Richa. I use raw potatoes in the balls as they get cooked easily. awesome sauce. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use! This was delicious and fun to make! Gently slip the koftas one by one. Both of them were exceptional and a much more of a nutritious recipe. For a pretty restaurant-style presentation, garnish with some cashew cream or other non dairy cream and  chopped cilantro. to a blender jar.
so I guess that makes sense….

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