Vegan Malai Kofta by @fitgreenmind

1h30
Medium

4 servings

🥔

340 g

Potatoes

🍱

400 g

Firm Tofu

🧂

20 ml

Garam Masala

🌶️

10 ml

Chili Flakes

🧂

5 g

Salt

🧄

10 ml

Garlic Powder

🫗

30 ml

Oil

🧅

150 g

Onion

🧄

6 g

Garlic

🫚

15 g

Ginger

🌶️

1 tsp

Chili Flakes

🌰

5 ml

Cumin

🌿

5 ml

Ground Coriander

🌿

1 tsp

Garam Masala

🟤

2.5 ml

Cinnamon

🟡

2.5 ml

Turmeric

🌿

2 tsp

Garam Masala

🍅

400 g

Canned Tomatoes

🧂

Salt

🥛

120 ml

Vegan Cream

🍋

15 ml

Lemon Juice

🍬

1 g

Sugar

Preparation Steps

  1. Step 1/19

    Peel and cut 340 g potatoes into evenly sized chunks.

    potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/19

    Boil the potato chunks until fork-tender, about 15 minutes.

    potatoes
    🍲saucepan

  3. Step 3/19

    Drain and mash the cooked potatoes until mostly smooth.

    potatoes
    🥔potato masher
    🥣mixing bowl

  4. Step 4/19

    Crumble 400 g firm tofu into the mashed potatoes.

    firm tofu
    potatoes
    🥣mixing bowl

  5. Step 5/19

    Add 1 tsp garam masala, 1 tsp chili flakes, 2 tsp garlic powder, and salt to taste.

    garam masala
    chili flakes
    garlic powder
    salt
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/19

    Knead the mixture into a cohesive dough.

    potatoes
    firm tofu
    garam masala
    chili flakes
    garlic powder
    salt
    🥣mixing bowl

  7. Step 7/19

    Shape the dough into approximately 16 small kofta balls.

    potatoes
    firm tofu
    🥣mixing bowl

  8. Step 8/19

    Heat 2 tbsp neutral cooking oil in a frying pan over medium heat.

    neutral cooking oil
    🍳frying pan
    🥄measuring spoons

  9. Step 9/19

    Fry the kofta balls until golden on all sides, then set aside.

    neutral cooking oil
    🍳frying pan
    🥄slotted spoon

  10. Step 10/19

    Finely chop 1 onion, 2 garlic cloves, and 15 g fresh ginger.

    onion
    garlic cloves
    fresh ginger
    🔪chef's knife
    🪵cutting board

  11. Step 11/19

    Sauté the chopped onion, garlic, and ginger in the pan for a few minutes until fragrant.

    onion
    garlic cloves
    fresh ginger
    🍳frying pan
    🥄wooden spoon

  12. Step 12/19

    Add 1 tsp chili flakes, 1 tsp ground cumin, 1 tsp ground coriander, 3 tsp garam masala, 1/2 tsp cinnamon, and 1/2 tsp turmeric.

    chili flakes
    ground cumin
    ground coriander
    garam masala
    ground cinnamon
    ground turmeric
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  13. Step 13/19

    Stir the spices for 30 seconds to toast them without burning.

    chili flakes
    ground cumin
    ground coriander
    garam masala
    ground cinnamon
    ground turmeric
    🍳frying pan
    🥄wooden spoon

  14. Step 14/19

    Stir 400 g canned tomatoes and salt to taste into the spiced aromatics.

    canned tomatoes
    salt
    🍳frying pan
    🥄wooden spoon

  15. Step 15/19

    Simmer the tomato sauce for 10 minutes over low heat.

    canned tomatoes
    🍳frying pan
    🥄wooden spoon

  16. Step 16/19

    Blend the simmered sauce until completely smooth.

    canned tomatoes
    onion
    garlic cloves
    fresh ginger
    🍳frying pan

  17. Step 17/19

    Stir 120 ml vegan cream, 1 tbsp lemon juice, and 1 pinch sugar into the smooth sauce.

    vegan cream
    lemon juice
    sugar
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  18. Step 18/19

    Add the fried kofta balls to the sauce.

    potatoes
    firm tofu
    🍳frying pan
    🥄wooden spoon

  19. Step 19/19

    Gently stir until the koftas are coated and heated through, then serve immediately.

    potatoes
    firm tofu
    vegan cream
    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Plant-based protein, Soy products, Spices, Seasonings, Canned goods, Plant-based dairy alternatives, Fruits, Sweeteners

Ingredients

Potatoes, Firm tofu, Garam masala, Chili flakes, Salt, Garlic powder, Oil, Onion, Garlic, Ginger, Cumin, Ground coriander, Cinnamon, Turmeric, Canned tomatoes, Vegan cream, Lemon juice, Sugar

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

420 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 43g, Fat: 20g, Fiber: 8g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 790mg, Calcium: 240mg, Iron: 5mg, Sodium: 590mg

Vitamins

Vitamin C: 30mg, Vitamin A: 85mcg, Vitamin B6: 0.6mg, Folate: 65mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, potato masher, mixing bowl, measuring spoons, frying pan, saucepan, wooden spoon, slotted spoon

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Diwali, Dinner, Celebration

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Tender, Crispy

Flavors

Savory, Spicy, Aromatic, Tangy, Creamy, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat gently until hot), freezer : 2 months (Freeze sauce and koftas separately when possible,Store in freezer-safe airtight containers,Thaw overnight in the refrigerator)