Today I share with you one of our all time favorite Indian dishes, Malai Kofta. Traditionally, this dish is a rich combination of fried potato, veggie, and cheese meatball/dumplings floating in a creamy spiced tomato sauce. Served with rice or flat bread, it really is a treat. Of course we modified this recipe and made it both vegan and gluten-free, but kept all of the tastiness and fragrant flavors. It does take a bit of prep work, so save it for a weekend or a day when you have a bit of extra time. If you want to make ahead, you can make the sauce ahead of time (actually tastes better when made a day ahead), and simply reheat and drop in the freshly made dumplings. These crispy potato delights can be baked as I show you here, or fried until golden brown on all sides. This was probably the dish that got us hooked on Indian cuisine back in the day, I hope you enjoy it as much as we do!
1teaspoonof serrano chili, finely chopped (or pinch of cayenne)
1cupof tomatoes, chopped or pureed
2Tablespoonsof cashews, toasted and ground (coffee grinder works well)
1cupof canned coconut milk
1cupof water, or as needed
1/4teaspoonof garam masala (leave out if you don't have it, or put pinch cinnamon)
1/4teaspoonof coriander, ground
1/4teaspoonof salt, or to taste
1/4teaspoonof black pepper
1/4cupof fresh cilantro, chopped
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 and cook 1-2 minutes more, then drain water and transfer to a large mixing bowl to cool.
Meanwhile start sauce in a deep skillet, sauté pan or wok. Heat 1 Tbsp of medium-high heat 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.
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.
When koftas are done, drop them in the heated gravy and serve immediately with rice or bread of your choice
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com