Vegan Malai Kofta with Rich Gravy
Ingredients
- 1 chopped onion
- 2 chopped tomatoes
- 1/2 tablespoon grated ginger
- 3/4 cup roasted salted cashews
- 1 tablespoon oat cream (optional)
- 2 bay leaves
- 4-5 green cardamoms
- 4 cloves
- 1 teaspoon peppercorns
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1.5 cups water
- 1 tablespoon oil
- 1 tablespoon vegan butter
- salt to taste
Kofta mix
- 1 boiled and mashed sweet potato
- 1 grated carrot
- 2 tablespoons nutritional yeast
- 1 teaspoon red chilli powder
- 2 teaspoons garam masala
- 2 teaspoons salt
- up to 2 tablespoons corn flour
- 1 tablespoon roughly crushed roasted salted cashews
- oil for frying
Preparation
Heat oil and butter in a pan
Add the whole spices and fry on low flame
Add onions and ginger; when onions begin to brown, add tomatoes and the powdered spices
When tomatoes soften, add 1/2 cup water and cashews
Blend into a smooth paste with 1 cup water
Strain the gravy through a fine sieve and return to heat; bring to a gentle simmer
For koftas, mix all the listed ingredients except cashews
Roll into golf-sized balls, then flatten to form a disc between your palms; stuff with cashews in the center, fold over and roll back into balls; dust with corn flour
Deep fry until golden brown
Add koftas to gravy and drizzle with oat cream
