Dairy-Free Malai Kofta

Indulge in the creamy decadence of Dairy-Free Malai Kofta, a plant-based twist on the classic Indian comfort dish! This sumptuous recipe features tender koftas made from a flavorful blend of mashed potatoes, carrots, green peas, and tofu, fried to golden perfection. The spiced tomato-cashew gravy is enriched with coconut cream for that velvety texture, offering all the richness of traditional malai sans the dairy. Perfectly balanced with warm garam masala, cumin, and coriander, this dish is a celebration of bold Indian flavors. Easy to prepare in under 90 minutes, it’s an ideal choice for vegans or anyone seeking a lighter version of this indulgent delicacy. Serve it with steamed basmati rice or dairy-free naan for a restaurant-worthy experience at home.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 1 medium Carrots
• 0.5 cup Frozen green peas
• 150 grams Firm tofu
• 0.25 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Red chili powder
• 2 cups Oil for frying
• 0.5 cup Cashew nuts
• 1 cup Water
• 1 large Onion
• 4 units Garlic cloves
• 1 inch Ginger
• 1 cup Tomato puree
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Sugar
• 0.5 cup Coconut cream
• 2 tablespoons Fresh coriander leaves, chopped
• 1 teaspoon Salt

Directions

Step 1

Boil the potatoes and carrots until soft, approximately 15 minutes. Drain and let them cool.

Step 2

Mash the potatoes and grate the carrot into a large mixing bowl. Add the green peas.

Step 3

Crumble the tofu and add it to the vegetable mixture.

Step 4

Mix in the flour, cornstarch, salt, cumin powder, coriander powder, and red chili powder. Combine well to make a dough.

Step 5

Shape the mixture into small balls or oval koftas.

Step 6

Heat oil in a deep pan for frying. Once hot, fry the koftas in batches until golden brown. Drain on paper towels and set aside.

Step 7

Soak the cashew nuts in hot water for 15 minutes. Drain and blend them into a smooth paste with water.

Step 8

In a large pan, heat 2 tablespoons of oil. Add finely chopped onion and sauté until golden brown.

Step 9

Add minced garlic and grated ginger. Sauté for another minute until fragrant.

Step 10

Stir in the tomato puree, turmeric powder, and remaining salt. Cook until the oil separates from the mixture.

Step 11

Add the cashew paste and mix well. Cook for 5 minutes on medium heat.

Step 12

Add sugar and coconut cream, stirring to combine. Simmer for a further 5 minutes, adjusting salt if needed.

Step 13

Just before serving, gently add the fried koftas into the sauce and cook for 2 minutes.

Step 14

Garnish with fresh coriander leaves and serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(2338.9g)

Amount per serving	% Daily Value*
Calories	6069.0

Total Fat 535.4g	0%
Saturated Fat 94.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 5422.2mg	0%
Total Carbohydrate 328.1g	0%
Dietary Fiber 34.4g	0%
Total Sugars 108.6g
Protein 60.0g	0%

Vitamin D 0IU	0%
Calcium 546.1mg	0%
Iron 21.9mg	0%
Potassium 6017.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.6%

Protein: 3.8%

Carbs: 20.6%