Vegan Malai Kofta (Potato Dumplings in Spiced Tomato Sauce)

2014-12-17
  • Servings : 2-4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

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!

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

Method

Step 1

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.

Step 2

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.

Step 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.

Step 4

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

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