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Home Vegan Vegan Malai Kofta

Vegan Malai Kofta

Name: How to cook Vegan Malai Kofta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Shikha Yashu Jethi

Vegan Malai Kofta

#heirloom My father in law was a manager and working in some other city. During his job tenure and staying away from home he learned cooking on his own and this recipe is one of his creations, with a few changes of mine. After marriage I learnt this from my husband's dad (now my dad). Difference is he is vegetarian and we are Vegan. So, I turned cheese to tofu. Try this scrumptious recipe and do give your feedback.

Ingredient

Food ration :

6 servings

Cooking time :

1hour

4-5

Potatoes

1 lb

extra firm tofu, firm will do as well

1/2 cup

or as needed corn starch

2 tbsp

minced cilantro with stems

1 inch

ginger

green chilli

1 tbsp

lemon juice

1/4 tsp

black pepper

1 tsp

salt

1 cup

frozen green peas

large pink onion, coarsely chopped

4-5

diced tomatoes

1/4 cup

cashews

4 cloves

garlic, chopped

" ginger, chopped

1 1/2 tsp

garam masala

1 tsp

ground turmeric

1/2 tsp

cayenne pepper

1 (15 oz)

can coconut milk

1 tbsp

kasoori methi (dried fenugreek leaves)

Cooking instructions

* Step 1

In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt.

* Step 2

Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.

* Step 3

Transfer the onion and tomato mixture to a blender and blend until smooth, making sure it's cool down or vent it properly so hot air doesn't build up in the blender.

* Step 4

Pour the creamy mixture back into the pot and add the coconut milk, reserving little back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready.

* Step 5

In a large mixing bowl, mash the tofu by squeezing it until it becomes creamy and no chunks remain. The texture required of ricotta. Or you can blend it in food processor until smooth.

* Step 6

Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, ginger chilli paste, black pepper and salt. Mix together and test the consistency by forming a lemon sized ball. It should hold together.

* Step 7

It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch.

* Step 8

This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry.

* Step 9

To fry the kofta: Heat oil in a heavy bottomed pan over medium-low heat. Test the oil temperature with a small piece of the kofta mixture: the oil should bubble around it and the kofta should float to the surface quickly after being dropped in.

* Step 10

Fry the shaped kofta in batches, and fry until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil.

* Step 11

When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer.

* Step 12

When ready to serve, pour the gravy /sauce over the kofta (only use the amount you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice.

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