Vegan Malai Kofta with Cashew 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 cardamom
- 4 cloves
- 1 teaspoon peppercorns
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1 1/2 cups water
- 1 tablespoon oil
- 1 tablespoon vegan butter
- salt to taste
- 1 boiled and mashed sweet potato
- 1 grated carrot
- 2 tablespoons nutritional yeast
- 1 teaspoon red chilly powder
- 2 teaspoons garam masala
- 2 teaspoons salt
- up to 2 tablespoons corn flour
- 1 tablespoon roughly crushed roasted salted cashews
- oil to fry
Preparation
Heat oil and butter in pan.
Add the listed whole spices and fry on low flame.
Add onions and ginger. When onions begin to brown, add tomatoes and the listed 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 minus cashews.
Roll into golf-sized balls then flatten to form a disc between your palms. Stuff with cashews in the centre, fold over and roll back into balls. Dust with corn flour.
Deep fry till golden brown.
Add to gravy and drizzle with oat cream.