Recipe of Homemade Vegan Malai Kofta

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Ultimate Vegan Malai Kofta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Vegan Malai Kofta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Malai Kofta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan Malai Kofta is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan Malai Kofta estimated approx 1hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Vegan Malai Kofta using 24 ingredients and 12 steps. Here is how you can achieve that.

#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. Love you Dad 💗💞 for this amazing recipe.

Ingredients and spices that need to be Get to make Vegan Malai Kofta:

1. 4-5 Potatoes
2. 1 lb extra firm tofu, firm will do as well
3. 1/2 cup or as needed corn starch
4. 2 tbsp minced cilantro with stems
5. 1 inch ginger
6. 4 green chilli
7. 1 tbsp lemon juice
8. 1/4 tsp black pepper
9. 1 3/4 tsp salt
10. 1 cup frozen green peas
11. oil for frying or baking
12. Curry Tomato Cream Sauce
13. 1 large pink onion, coarsely chopped
14. 4-5 diced tomatoes
15. 1/4 cup cashews
16. 4 cloves garlic, chopped
17. 1 " ginger, chopped
18. 1 1/2 tsp garam masala
19. 1 tsp ground turmeric
20. 1/2 tsp cayenne pepper
21. 1 tsp salt
22. 1 (15 oz) can coconut milk
23. 1 tbsp kasoori methi (dried fenugreek leaves)
24. Fresh cilantro, for garnish (optional)

Instructions to make to make Vegan Malai Kofta

1. In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt.
2. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
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.
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.
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.
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.
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.
8. This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry.
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.
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.
11. When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer.
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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