Vegan Malai Kofta (Indian Dumplings in Tomato Onion Curry Sauce)

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Experience the royal indulgence of Mughlai cuisine without the dairy. This Vegan Malai Kofta features melt-in-your-mouth dumplings crafted from a blend of potato and tofu, deep-fried to golden perfection. Bathed in a velvety tomato-onion and cashew cream base, the dish strikes a sophisticated balance of aromatic spices and a nutty, rich finish that defines plant-based luxury.

Category Details
Course Main Course
Cuisine North Indian (Mughlai Style)
Servings 4 People
Prep Time 25 minutes
Cook Time 35 minutes
Dietary 100% Vegan

Ingredients

For the Koftas (Dumplings):

  • 2 cups Boiled and mashed potatoes

  • 1 cup Firm tofu, crumbled (paneer substitute)

  • 2 tbsp Cornstarch (for binding)

  • 1 tsp Ginger-green chili paste

  • A pinch of Saffron soaked in warm almond milk

  • Oil for deep frying

For the Silk-Smooth Gravy:

  • 2 large Onions, boiled and ground to a paste

  • 1.5 cups Fresh tomato purée

  • 1/2 cup Raw cashews (soaked and ground into cashew cream)

  • 1 tsp Ginger-garlic paste

  • 1 tsp Garam Masala

  • 1/2 tsp Green cardamom powder

The Tempering & Finish:

  • 2 tbsp Neutral oil

  • 1 stick Cinnamon & 2 Cloves

  • 1 tsp Kasuri Methi (dried fenugreek), crushed

  • Fresh cilantro for garnish

Cooking Method

  1. Prepare Koftas: Mix mashed potatoes, crumbled tofu, ginger-chili paste, and cornstarch. Form into small balls. For a royal touch, hide a single raisin in the center of each.

  2. Fry: Deep-fry the koftas on medium heat until they are uniformly golden brown. Drain on paper towels and set aside.

  3. The Base: Heat oil and sauté the whole spices (cinnamon, cloves). Add the onion paste and cook until it loses its raw smell and turns light gold.

  4. The Gravy: Stir in the ginger-garlic paste and tomato purée. Cook until the oil begins to separate from the masala.

  5. The “Malai” Element: Lower the heat and stir in the cashew cream. This creates the signature nutty and rich texture. Add a splash of water to reach a creamy, velvety consistency.

  6. Simmer: Season with garam masala, cardamom, and salt. Let it simmer for 5-7 minutes.

  7. Assembly: Place the koftas in a serving dish and pour the hot gravy over them just before serving (to prevent them from getting too soggy).

The Special Touch

Malai Kofta was historically served in the imperial kitchens of the Mughal Empire, where “Malai” referred to heavy clotted cream. Transitioning this to a vegan version using cashew cream actually heightens the nutty undertones of the spices. I love serving this with garlic naan; there is something incredibly satisfying about using a piece of warm bread to scoop up every last drop of that silken gravy.

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