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one green planet

Today, we bring you one of our all-time favorite Indian dishes, vegan Malai Kofta. Traditionally, this dish is comprised of fried potato, veggie, and cheese meatball dumplings floating in a spiced tomato sauce. Served with rice or flatbread, it really is a treat. Of course, we modified this recipe to make it vegan and gluten-free. The dumplings are instead made with chickpea flour, potatoes, and an array of delicious spices. This veganized version is still creamy, rich, and full of all the fragrant flavors. Vegan Malai Kofta will be a new dinnertime favorite!

Malai Kofta: Potato Dumplings in Spiced Tomato Sauce [Vegan, Gluten-Free]

$2.99
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Calories

733

Serves

2-4

Cooking Time

30

Ingredients

Kofta (Crispy Potato Veggie Meatball/Dumplings):

  • 2 cups russet potato, unpeeled and chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup peas, frozen
  • 2 tablespoons toasted cashews, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup chickpea flour

Spiced Tomato Sauce/Gravy:

  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ginger, peeled and finely chopped
  • 1 cup yellow onion, diced finely
  • 1 teaspoon serrano chili, finely chopped (or pinch of cayenne)
  • 1 cup tomatoes, chopped or pureed
  • 2 tablespoon cashews, toasted and ground (coffee grinder works well)
  • 1 cup canned coconut milk
  • 1 cup water, or as needed
  • 1/4 teaspoon garam masala (leave out if you don't have it, or put pinch cinnamon)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon coriander, ground
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped

Preparation

  1. Preheat oven to 450°F. Bring a medium pot of water to boil and add potatoes and carrots, cook for 10-15 minutes until easily mashable with a fork. Add peas and cook 1-2 minutes more, drain water, and transfer to a large mixing bowl to cool.
  2.  Meanwhile, start sauce in a deep skillet, sauté pan or wok. Heat 1 tablespoon of oil over medium heat. Add cumin seeds and cook until they begin to sizzle. Add onion, ginger, and serrano pepper if using. Cook for 3-4 minutes, stirring occasionally until onion begins to brown. Add tomatoes and cook for 3-4 minutes more. Transfer mixture to a blender (or food processor) and carefully blend until smooth. Return to pan and add remaining ingredients, saving water for the end and adding as much as you need to make a nice gravy consistency (it will continue to thicken as it cooks). Combine ingredients and stir well, let it bubble gently over low heat while you prepare koftas. If too watery, you can add additional cashew powder to thicken it.
  3. Add remaining ingredients to koftas, stir and a thick dough will form. Oil a metal baking sheet and form koftas into golf ball sized balls, placing a few inches apart on sheet. Bake at 450 degrees for 10-12 minutes until crispy on the bottom and flip over. Bake an additional 10-15 minutes until crispy on all sides.
  4.  When koftas are done, drop them in the heated gravy and serve immediately with rice or bread of your choice.

Nutritional Information

Total Calories: 1466 | Total Carbs: 156 g | Total Fat: 79 g | Total Protein: 39 g | Total Sodium: 1863 g | Total Sugar: 40 g Per Serving: Calories: 733 | Carbs: 78 g | Fat: 40 g | Protein: 20 g | Sodium: 932 mg | Sugar: 20 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Renee Press

See My Recipes

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as a way to bring the beauty of vegan, gluten-free cooking to life. Since 2013, she has provided the Seattle area with 100% vegan personal chef services, sharing her passion for tasty home-cooked meals with countless people around the region.

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