Vegetarian Malai Kofta

  • Difficulty: Medium
  • one hour and 5 minutes
  • 4 servings

You must give this recipe a try – it’s Indian cuisine inspired, so expect extra-spicy and hot. Our proposal is called koftas, which are vegetarian cottage cheese and potato balls. We served them dunked in a delicious, flavorful gravy.

Ingredients Needed for Vegetarian Malai Kofta


For the balls:

3 ounces of cottage cheese
2 medium-sized, cooked potatoes, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon almond flour
salt

For the veggie mixture:

2 teaspoons of olive oil
1 red onion, chopped
3 medium tomatoes, chopped
1 ounce cashews
1 tablespoon tomato paste
1 teaspoon turmeric
1 teaspoon chili powder
5 garlic cloves
1 teaspoon garam masala
1 cup water
salt

For the malai kofta:

1 tablespoon vegetable oil
1 teaspoon sugar
1 bay leaf
1 cinnamon stick
1 tablespoon cardamom cloves
1 teaspoon cloves
1 tablespoon cottage cheese
¼ cup sour cream
1 tablespoon fresh coriander leaves, chopped (for garnishing)

How to Cook Vegetarian Malai Kofta

  1. For the balls:

    Add the cottage cheese, cooked potatoes, cornstarch, chili powder, garam masala, and almond flour to a bowl. Season with salt and mix until even.

  2. Form the mixture into balls. We’ve got 12 of them.
  3. Fill a deep frying pan halfway with oil and heat it over low-medium heat. Deep-fry the balls until golden brown. We fried them in two batches.
  4. For the veggie mixture:

    Heat the olive oil in a saucepan over low heat. Add the red onion and tomatoes. Stir and cook for 30 seconds.

  5. Add the cashews and tomato paste. Stir and cook for 1 minute. Add the turmeric, chili powder, garlic and garam masala. Cook and stir for 1-2 minutes.
  6. Add the water, season with salt, and stir a little. Cover the pan with a lid and boil till tomatoes turn soft.
  7. Transfer the mixture to a blender. Blend until smooth. Set aside.
  8. For the malai kofta:

    Add the vegetable oil and sugar to a skillet over low heat. Cook and stir for 30 seconds. Add the bay leaf, cinnamon stick, cardamom, and cloves. Stir and cook for 30 seconds more.

  9. Transfer the vegetable mixture to the skillet, add the cottage cheese. Cook and stir until even. Add the sour cream and stir a little until even.
  10. Add the balls, mix some more, and serve sprinkled with coriander leaves.

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