Soft, crispy potato kofta are served in a creamy sauce inspired by the Indian dish, butter chicken. The spiced sauce is completely dairy-free and gets its rich, creamy texture from coconut milk. Not only is this dish easy to make, it's also super affordable and filling, especially when served with a steamed rice!


Potato Kofta in Butter Sauce [Vegan, Gluten-Free]




For the Sauce:

  • 1 13.66-ounce can full-fat coconut milk
  • 1 6-ounce can tomato paste
  • 1/4 teaspoon salt
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon ginger powder
  • 1/2 teaspoon chili powder

For the Kofta:

  • 4 large white potatoes
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 1/2 cup gluten-free bread crumbs
  • Oil, for frying


To Make the Sauce:

  1. Mix the can of coconut milk with the can of tomato paste on the stovetop. Whisk in salt, garam masala, cumin powder, coriander powder, turmeric, ginger powder and chili powder.

To Make the Kofta:

  1. Peel 4 large potatoes. Chop, boil, drain, and then mash the potatoes.
  2. Add cumin powder, coriander powder, turmeric to the mashed potatoes and mix.
  3. Measure the breadcrumbs and mix almost all of it into the mashed potato mix. Pour the remainder of breadcrumbs on a plate.
  4. Make large balls from the potato mix and roll them in breadcrumbs. Fry about 7 in a skillet over medium-high heat with 2 tablespoons of oil at a time. Serve on rice with sauce on top.