VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE
Potato and tofu-ricotta dumplings are fried or baked until crispy on the outside and soft inside, then served with a flavorful curried tomato cream sauce. Enjoy with some Indian flatbread or basmati rice.
Provided by Eva
Time 1h15m
Number Of Ingredients 21
Steps:
- First cook the potatoes for the kofta. Peel and cut the potatoes in half, then place them in a pot and cover with water. Place a lid on the pot and bring the water to a boil over high heat. Turn the heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and easily pierced with a fork. Drain the hot water from the potatoes, mash them until smooth, and set aside.
- While the potatoes are cooking, start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
- Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn't build up in the blender. Alternatively, you can use an immersion blender, but the final sauce will not be as silky smooth. Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup 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.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no chunks remain. You want to have the texture of ricotta. Alternatively you can blend it in a small food processor until smooth.
- Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming some into a ball. It should hold together. 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. This can vary depending on what brand and variety of tofu you use, but the recipe is quite flexible. Mix in the frozen peas. Shape the kofta mixture into heaping 1 tablespoon portions and roll into balls or into a football shape (a torpedo).
- To fry the kofta: Heat about 2-inches of high heat safe oil in a heavy bottomed pot over medium-low heat. Test the oil either with a thermometer until it is 325-350 ºF or you can test with a small piece of the kofta mixture: the oil should bubble/boil vigorously around it and the kofta should float to the surface fairly quickly after being dropped in. When the oil is heated fry the shaped kofta in batches, being careful not to overcrowd the pan, 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, how much oil you have heated (more oil means the temperature is more stable when you add the kofta), and how many kofta you add at once. When the kofta are cooked, transfer to a paper towel lined plate with a wire spider strainer. Repeat with remaining batched of kofta until all are cooked.
- To bake the kofta: Preheat the oven to 425 ºF. Line a baking tray with parchement and spray or brush with oil. Arrange the shaped kofta onto the baking tray so there is 1/2-1" between each kofta. Spray or brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden and the edges of the kofta are crispy and chewy. It's normal for the kofta to lose their shape a little and flatten when baked.
- When ready to serve, pour the sauce overtop the kofta (only use what 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.
VEGAN DUMPLINGS IN CREAMY TOMATO CURRY
I adapted the classic North Indian's malai kofta, a dish of potato and paneer balls in tomato curry, and gave it a vegan twist. I doubled down on coconut for extra flavor and creaminess without dairy. I really enjoy eating Indian food: The way the spices come together and explode on my taste buds gives me a sense of warmth and grounding.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spoon 1/2 cup of the thick cream off the top of the can of coconut into a medium bowl and set aside.
- Heat the olive oil in a large skillet over medium heat. Add half the onion and cook, stirring, until soft and translucent, 3 to 5 minutes. Add the garlic, ginger and cook, stirring, until fragrant, about 1 minute. Add the tomato paste, garam masala, coriander, curry powder, mustard, cumin and 1/4 teaspoon salt and cook until the tomato paste is brick red, about 1 minute more.
- Stir in 1/4 cup water, scraping up any browned bits on the bottom of the pan. Add the crushed tomatoes and the remaining liquid from the can of coconut milk into the pan. Bring to a simmer and simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Season with salt and pepper to taste.
- Meanwhile, heat 2 inches of vegetable oil in a large skillet over medium-low heat.
- Add the remaining onion, the cilantro, chickpea flour, baking powder and 1/2 teaspoon salt to the bowl with the coconut cream and mix until well combined.
- Once the oil is shimmering but not smoking, working in batches, use a small ice-cream scoop or a tablespoon to form round dumplings from the chickpea flour mixture and gently add to them to the oil. Fry the dumplings, flipping them halfway through, until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate and set aside.
- Divide the rice between plates or bowls and top with dumplings and creamy curry sauce. Garnish with more cilantro. Serve and enjoy!
More about "vegan malai kofta indian dumplings in curry tomato cream sauce food"
VEGAN MALAI KOFTA - BEST OF VEGAN INDIAN CUISINE
Web Apr 29, 2021 Add the ginger+garlic and sauté 1-2 min until fragrant. Add the tomatoes + tomato paste and heat until soft. Now add all the spices and fry for a minute or two. Remove from heat. Let it cool slightly, add the 1 …
From bestofvegan.com
From bestofvegan.com
VEGAN MALAI KOFTA RECIPE (BAKED OR PAN-FRIED) - VEGAN …
Web Jul 5, 2020 For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides. Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the …
From veganricha.com
From veganricha.com
RESTAURANT-STYLE VEGAN MALAI KOFTA - RAINBOW PLANT LIFE
Web Feb 22, 2020 Crispy dumplings in a creamy, spiced curry that will excite your tastebuds! Includes detailed instructions for frying and baking, metric and imperial measurements, a soy-free option, and an in-depth cooking …
From rainbowplantlife.com
From rainbowplantlife.com
RASA RESTAURANT - FOOD MENU
Web Thali. $15.00. Round plate with small bowls. A sampling of some of our popular menu choices. No substitutions, please | Includes Chicken Tikka Masala, Vegetable Thoran, …
From rasarestaurantri.com
From rasarestaurantri.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM …
Web Mar 9, 2018 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.co.uk
From pinterest.co.uk
VEGAN MALAI KOFTA (FRIED INDIAN DUMPLINGS IN A CREAMY TOMATO …
Web 576 votes, 24 comments. 359k members in the veganrecipes community. A place for your favorite vegan recipes! Please read the sticky thread before …
From reddit.com
From reddit.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM …
Web Jan 20, 2019 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.com
From pinterest.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM …
Web Jun 11, 2018 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.com
From pinterest.com
15 MALAI KOFTA SAUCE - SELECTED RECIPES
Web Vegan Malai Kofta: Indian Dumplings in Curry Tomato Cream Sauce. 1 hr 15 min. Coconut milk, frozen green peas, yukon gold potatoes, garam masala, diced tomatoes. …
From selectedrecipe.com
From selectedrecipe.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE
Web Mar 1, 2022 Reading: Vegan Malai Kofta: Indian Dumplings in Curry Tomato Cream Sauce
From heyreviewfood.com
From heyreviewfood.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE
Web Jan 24, 2019 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.com.au
From pinterest.com.au
15 MALAI KOFTA COMBINATION - SELECTED RECIPES
Web Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce) 45 min. Almond flour, oat flour, coconut cream, potato, nut free ... 2 hr . Sweet corn, poppy seeds, …
From selectedrecipe.com
From selectedrecipe.com
VEGAN MALAI KOFTA (POTATO DUMPLINGS IN SPICED TOMATO SAUCE)
Web Dec 17, 2014 Preheat oven to 450 degrees. 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 …
From plantbasedonabudget.com
From plantbasedonabudget.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO …
Web Mar 4, 2019 INSTANT POT SOUR CREAM PORK CHOPS - May 20, 2020 DINNER RECIPES INSTANT POT. Get link; Facebook; Twitter; Pinterest; Email; Other Apps; …
From kitchenladyrecipes.blogspot.com
From kitchenladyrecipes.blogspot.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM …
Web Feb 11, 2019 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.co.uk
From pinterest.co.uk
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO …
Web 1 1/4 lb yukon gold potatoes (generally 4-6 potatoes) 1 lb firm or extra firm tofu; 1/2 cup corn starch or arrowroot starch, more if needed; 2 tbsp minced cilantro, leaves and stems
From myviraldeliciousrecipes.blogspot.com
From myviraldeliciousrecipes.blogspot.com
VEGAN MALAI KOFTA – PEBBLES AND TOAST
Web Mar 13, 2021 Taste the mixture and adjust seasonings and salt, if using, to taste. Shape the dough into 1 to 1½ inch balls. Roll the balls into panko crumbs, if desired. Bake in the …
From pebblesandtoast.com
From pebblesandtoast.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO …
Web Apr 24, 2020 Place a lid on the pot and bring the water to a boil over high heat. Turn the heat to medium and let boil for 10-15 minutes until the potatoes are fully cooked and …
From oldrecipesmommy.blogspot.com
From oldrecipesmommy.blogspot.com
MALAI KOFTA (PANEER DUMPLINGS IN SAUCE) - INDIAN AMBROSIA
Web May 22, 2022 Make the white gravy. In a saucepan, add the onions, ginger, cashews, and whole spices. Pour one cup water and bring to a boil. Turn down the heat and …
From indianambrosia.com
From indianambrosia.com
VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM …
Web Mar 7, 2018 - Vegan malai kofta is a delicious Indian dish. Crispy potato and tofu-ricotta dumplings are served with a flavorful curried tomato cream sauce.
From pinterest.ca
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love