Easy Vegan Malai Kofta

Here’s a delicious recipe for a vegan version of Malai Kofta with potato-tofu kofta balls in a rich tomato cashew sauce. This vegan recipe is a perfect alternative to meat- or dairy-based dishes and bursting with flavors that will leave you craving more. These kofta balls are crispy on the outside and tender on the inside, and they pair perfectly with the creamy and tangy tomato cashew sauce. With its soft and creamy koftas, rich and flavorful gravy, and aromatic spices and herbs, it is a dish that is sure to please even the most discerning palates.

Malai Kofta is a very popular dish in India and has made its way to different parts of the world as well. Malai Kofta is believed to have originated in the Mughal era of Indian history. The Mughals were known for their love of rich and luxurious foods. Malai Kofta is thought to be a dish that was created to satisfy their culinary preferences.

The word “Malai” in Hindi means cream, and “Kofta” refers to a meatball. Originally, the koftas were made with minced meat and were served in a creamy sauce made with cream, butter, and spices.

Over time, the recipe has evolved, and the meat has been replaced with vegetarian or vegan alternatives. Now, paneer (Indian cheese) is often used instead of meat. While in the vegan version, mashed potatoes or vegetables are used to make the koftas.

What is Malai Kofta?

Malai kofta is a popular Indian vegetarian dish that consists of soft and creamy kofta (dumplings) made from paneer (Indian cottage cheese) or potatoes, mixed with nuts, herbs, and spices, and served in a rich and flavorful gravy made from cashews, cream, and tomatoes. The dish is typically served with naan or roti (Indian flatbread) and basmati rice.

The basic recipe typically involves making the koftas by combining mashed paneer or potatoes with nuts, herbs, and spices. After that it is formed small balls that are deep-fried until crispy and golden brown. Blending cashews, cream, and tomatoes into a smooth paste, and then cooking it with a variety of spices and herbs until it becomes thick and creamy makes the gravy.

The koftas are then added to the gravy and simmered for a few minutes until they are heated through and fully coated in the rich and flavorful sauce. The dish is often garnished with chopped coriander or fresh cream, and served with naan or roti and steaming hot basmati rice.

Vegan Malai Kofta?

The plant-based version of the traditional Indian dish called Malai Kofta is Vegan Malai Koftas. The dish typically consists of fried koftas made from minced meat or paneer added to a mildly spiced tomato-based gravy. To create the vegan kofta balls for Malai Kofta, mix mashed potatoes, vegetables, and spices, and then deep-fry the mixture until crispy and golden brown. Combine plant-based ingredients like coconut milk, cashew cream, and spices such as cardamom, cinnamon, and cloves to make the creamy gravy for Vegan Malai Koftas. Add the vegan kofta balls to the creamy gravy and let them simmer until they are tender and fully infused with the flavors of the spices and sauce.

Ingredients and Substitutes for Vegan Malai Kofta

Here are some options:

• For the kofta: Instead of using potatoes and tofu, you could use mashed chickpeas, mashed cauliflower, or mashed sweet potato. These ingredients will provide the desired texture and flavor to the kofta. You can also add some vegan protein powder to give the kofta more structure.
• For the cream: I used soy cream, but you can use cashew cream, almond cream or coconut cream. You can easily make these creams at home by blending coconut milk or soaked cashews with water until smooth.
• For the fat: You could use coconut oil or vegan butter. These options will provide the same richness and flavor as ghee.
• Tofu: Instead of using Tofu, you could use rehydrated TVP, processed, or vegan cheese.

By using these ingredients, you can create a delicious and healthy version of Malai Kofta.

How to make Vegan Malai Kofta? (Step-by-step process)

To start, we will prepare the tomato cashew sauce. In a heavy-bottomed pot, heat some oil and add whole cumin seeds.

Once they start spluttering, add chopped onion and green chilies and cook until the onions turn soft. Then add minced ginger and garlic and cook for a few minutes. Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.

Then, add canned tomatoes and their juices, cashews, and salt. Cover the pot and let it simmer for 15 minutes, stirring occasionally.

Once done, transfer the mixture to a blender and blend until smooth.

After the kofta balls are prepared, pour the creamy mixture back into the pot and add plant-based cream, garam masala, and crushed methi leaves.

Making the Kofta Balls

Now, let’s prepare the kofta balls. In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.

Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together.

If it is too sticky or too wet and falling apart, add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls. Roll these over cornstarch, gently coating them with the cornstarch.

This helps hold the kofta balls’ shape when frying in oil.

Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches. Be careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color. Flip through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate.

When ready to serve, add the kofta balls to the tomato cashew sauce, then pour the reserved cream over the top of the kofta. Garnish with coriander/cilantro.

Enjoy with roti and/or basmati rice.

This vegan recipe is perfect for a family dinner or a special occasion. It is a hearty and flavorful dish that will satisfy even the pickiest eaters. The kofta balls are a great source of protein and the tomato cashew sauce is loaded with healthy vitamins and minerals.

One of the best things about this recipe is that it can be customized to suit your taste buds. If you like it spicy, you can add more chili powder or cayenne pepper. If you prefer a milder taste, you can adjust the spices accordingly. You can also add some vegetables like peas, carrots, or bell peppers to the tomato cashew sauce to give it an extra boost of nutrition and flavor.

How to store Malai Kofta?

To store vegan Malai Kofta, follow these steps:

1. Let the dish cool down to room temperature. Do not leave it at room temperature for more than 2 hours, as this can cause the growth of harmful bacteria.
2. Transfer the koftas and gravy to separate airtight containers.
3. Place the container in the refrigerator. You can mix them together about 10-15 minutes prior to serving.
4. Vegan Malai Kofta can be stored in the refrigerator for up to 4 days.
5. To reheat, you can either microwave the koftas and gravy together or warm them up on the stovetop. If the gravy has thickened, you can add a little water or vegetable broth to thin it out.

It’s important to note that vegan Malai Kofta tastes best when freshly made, as the koftas can become a bit soggy after refrigeration. If you want to enjoy the dish at its best, it’s best to make it fresh or store the dough for koftas and gravy separately and fry the koftas before serving, assemble them and serve.

How to make healthier version of Vegan Malai Kofta?

There are a few ways to make vegan Malai Kofta even better:

1. Use a variety of vegetables: While mashed potatoes are a great base for the koftas, you can also add grated carrots, cauliflower, peas, or chopped spinach to the mixture. This will not only add more flavor and texture but also make the koftas more nutritious.
2. Experiment with different spices: In addition to the traditional Indian spices like cumin, coriander, and turmeric, you can try adding other spices like garam masala, paprika, or smoked paprika to the koftas and the gravy. This will give the dish a unique and complex flavor.
3. Use homemade cashew cream: Instead of using store-bought cashew cream, try making your own by soaking raw cashews overnight and blending them with water until smooth. This will give the dish a fresher and creamier taste.
4. Add fresh herbs: Garnish the dish with freshly chopped cilantro or mint to add a pop of color and freshness to the dish.
5. Use a healthier cooking method: Instead of deep-frying the koftas, try baking them in the oven or air-frying them to make them healthier. This will reduce the amount of oil in the dish and make it a more guilt-free indulgence.

By experimenting with these tips, you can elevate the flavor and nutrition of vegan Malai Kofta and enjoy a delicious and healthy meal.

Check out @ beextravegant for more such delicious plant based recipes.

Here are a few dishes that go really well with Rotis or parathas:

1. Mushroom Masala
2. Lahsun Chutney
3. Baingan ka Bharta

Easy Vegan Malai Kofta – Restaurant Style

Ingredients1x2x3x

Kofta – Potato Tofu balls

• 3 potatoes (boiled for about 14-15 minutes until mashable)
• 250 g extra firm tofu
• 1/4 cup cornstarch or arrowroot starch more if required
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 tsp salt
• oil for frying

Tomato Cashew Sauce

• 1 tsp whole cumin seeds
• 2-3 green chillies chopped
• 1 large onion coarsely chopped
• 1 400 g can diced tomatoes
• 1/4 cup cashews
• 4 cloves garlic and 1-inch piece ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chili powder or cayenne pepper
• 1 tsp salt
• 1 1/2 tsp garam masala
• 1/4 cup plant-based cream
• 1 tbsp kasoori methi dried fenugreek leaves,
• Coriander/cilantro for garnish (optional)

Instructions

• In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.
• Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.
• Then add the minced ginger and garlic and cook for a few minutes.
• Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
• Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
• Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn’t build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.
• In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
• Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.
• Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.
• Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate
• When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.

Nutrition

If you’ve been eager to try those adorable potato dumplings that resemble cute little mushrooms, taking social media by storm, I’ve got a unique recipe. The main differences in this recipe are the use of gram flour (besan) as a binding flour and the addition of a unique spice blend. You are in for a treat with these Spicy Viral Potato Dumplings – Vegan, Indian Style!

Here’s a recipe that won’t fail you. I’ve been seeing this recipe everywhere and it has been going viral, so I tried it out. Turns out, not so great 😛 Sorry, but not so sorry. I love potatoes, so this was a shocker to me. So I worked to make it better and let me tell you. I have it!

What is Panch Phoron?

Panch Phoron is a unique blend of five whole spices commonly used in Bengali cuisine, particularly in the eastern regions of India and Bangladesh. The name “Panch Phoron” translates to “five spices” in English. The spice mix typically consists of equal parts of the following seeds:

1. Fenugreek Seeds (Methi): These small, amber-coloured seeds have a slightly bitter and nutty flavor, adding depth to the spice blend.
2. Nigella Seeds (Kalonji): Also known as black cumin or onion seeds, these tiny black seeds have a distinct, peppery flavor with hints of onion and oregano.
3. Cumin Seeds (Jeera): Cumin seeds have a warm and earthy flavor profile, often used in various cuisines around the world for their aromatic qualities.
4. Mustard Seeds (Sarson/Rai): Mustard seeds come in different varieties, such as black, brown, and yellow. They contribute a pungent and slightly sharp flavor to the spice blend.
5. Fennel Seeds (Saunf): Fennel seeds have a sweet and anise-like flavor, lending a refreshing and aromatic note to the Panch Phoron blend.

When used in cooking, Panch Phoron is typically added to hot oil at the beginning of the cooking process. The spices release their flavors and aromas as they infuse the oil. Panch Phoron is commonly used in dishes like vegetable curries, lentils, pickles, and chutneys.

The combination of these five spices in Panch Phoron creates a delicious blend of flavors, making it a popular and essential ingredient in Bengali cuisine.

Substitutes

1. Binding Flour: Instead of using cornstarch as the binding flour in the recipe, you can use gram flour (besan) as a flavorful alternative. Gram flour not only adds a delightful nutty taste but also contributes a hit of plant-based protein, making it a nutritious substitute.
2. Panch Phoron: You can create a similar blend by combining the individual spices in equal parts. To make your own Panch Phoron substitute, mix fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. This blend will provide a similar aromatic and flavorful touch to your dish.
3. Asafoetida: This adds a punch of umami to whatever dish you create, and you find it easily in any Indian store. If you don’t have access to this, then skip it and maybe use a bit of veggie broth powder, mushroom powder, or a splash of soy sauce to add some umami to this dish.

How to make Spicy VIral Potato Dumplings?

1. Start by peeling and chopping the potatoes into 1/2-inch pieces. Place them in a pot of salted water and boil for approximately 15 minutes, or until the potatoes are tender.
2. Once the potatoes are cooked, drain them and transfer them to a metal sieve. While the potatoes are still hot, press them through the sieve using a wooden spatula. This step ensures a smooth and lump-free potato mash.
3. In a mixing bowl, combine the mashed potatoes with gram flour, a teaspoon of salt, and mix well. The dough might be slightly crumbly due to the lack of gluten, but don’t worry. As you shape the dumplings, it will come together.
4. Wet your hands and break off a lime-sized portion of the dough. Shape it into your desired form, such as the viral mushroom look. To achieve this shape, gently press the dough ball onto the oiled mouth of a glass bottle.
5. In a separate pan, bring enough water to a boil and add a tablespoon of salt. Carefully place the potato dumplings into the boiling water and cook for about 2 minutes. It’s important to remove them promptly using a slotted spoon to prevent them from becoming soggy. Allow them to drain.
6. Heat a wok or pan over medium-high flame and add 4 tablespoons of oil. Once the oil is hot, add a tablespoon of Panch Phoron spice blend. Let the seeds pop and turn golden brown.
7. Add the chopped garlic to the pan and cook until it turns golden, being careful not to let it become brown.
8. Sprinkle in the red chili powder and asafoetida (hing), allowing them to sizzle for a few seconds.
9. Carefully add the cooked potato dumplings to the pan and gently mix them with a spatula, ensuring they are coated with the aromatic spice mix.
10. Turn off the heat and garnish the dish with freshly chopped coriander. Squeeze some fresh lemon juice over the dumplings for a burst of freshness.
11. Serve the spicy viral potato dumplings hot and savor the delightful flavors and textures.

Other recipes to try out:

• Upma Semolina Gnocchi Balls
• Lemon Rice Recipe
• Ven Pongal
• Vegetable Upma

Spicy Viral Potato Dumplings

Ingredients1x2x3x

• 4 large potatoes 5-6 medium
• 1 cup Gram flour/Besan sub with chickpea flour
• 4 tsp oil
• 1 tbsp Panch Phoron (equal quantities of fennel seeds, fenugreek seeds mustard seeds, cumin seeds, and nigella seeds)
• 3 cloves Garlic chopped finely
• 1 tsp Red chilli powder sub with paprika if you don’t like heat
• ½ tsp Asafoetida/hing
• Chopped coriander optional

Instructions

• Peel and chop the potatoes into 1/2 inch pieces. Boil them in salted water for about 15 minutes.
• Remove and press them through a metal sieve with the help of a wooden spatula. Make sure the potatoes are hot when you are doing this to help them pass through the sieve better.
• Once all the potatoes are passed through, you will get a lump-free potato mash. Add gram flour , a teaspoon of salt, and mix well. Knead this into a pliable dough. It won’t be super tight and might even be a bit crumbly, but don’t panic. It’s just the lack of gluten, and once you start shaping the dumplings, it’s all going to work out.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I went for the viral mushroom look. Oil the mouth of a glass bottle and press it into the ball gently to form the shape.
• Take a pan and bring enough water to a boil. Add a tbsp of salt to it. Add the potato dumplings to this and boil for about 2 minutes Take them out with a. slotted spoon immediately and let them drain (any longer and they will turn soggy).
• Now take a wok/pan and add a 4 tbsp oil to it and heat it on medium-high flame.
• Add a tbsp of Panch Phoron to this. Let the seeds pop and turn golden brown in colour.
• Now add the chopped garlic to this and cook until they turn golden, but not brown!
• Then, add the red chili powder, asafoetida/hing to this, and let sizzle for a few seconds.
• Now add the potato dumplings and mix gently with a spatula. Let the spice mix coat the dumplings.
• Turn off the heat and add chopped coriander to this. Also, squeeze some fresh lemon juice on top.
• Serve hot!

Nutrition

This cake is inspired by the traditional dessert: Gulab Jamun, made with plant-based ingredients that are just as delicious and indulgent as the original. In this blog post, I will show you how to make this vegan version of Gulab Jamun Cake that is sure to impress your friends and family while being kind to animals and the planet. So let’s get started!

Why Gulab Jamun Cake?

Gulab Jamun is a popular Indian dessert that is traditionally made from deep-fried milk solids balls that are soaked in a sugar syrup flavored with cardamom and rose water. It is a rich and indulgent dessert that is typically reserved for special occasions and festivals.

However, for those who follow a vegan lifestyle, traditional Gulab Jamun is off-limits as it contains dairy products like milk and ghee. Don’t worry though, because I already have a vegan Gulab Jamun recipe here on the blog! But if you don’t want to individually shape the gulab jams or spend time soaking them in syrup then I have an amazing solution for you – Vegan Gulab Jamun Cake!

How to serve Vegan Gulab Jamun Cake?

Well, if you want to go all out, you can serve a warm slice with some vegan ice cream the way it is enjoyed in India when you want something super indulgent. You could also just enjoy a slice by itself or with a cup of masala chai.

Ingredients you’ll need to bake this cake

Here’s a list of ingredients you need to make this recipe. You can find exact measurements in the printable recipe card below.

• Slices of white bread : This is the ingredient I usually use to replace “Khoya” or milk solids in Indian dessert recipes.
• Cashews : 2nd half of the “Khoya” substitute, cashews provides the fatty richness that makes this dessert moist and soft.
• Soy milk : You can sub with other plant-based milks but then don’t bring the wet mixture to a boil in that case. Other plant-milks tend to curdle at higher temperatures.
• Brown sugar : I used brown sugar here to provide the classic brownish color of gulab jamuns to this cake. You can use white sugar instead but the cake will have a lighter color.
• Baking powder : To help rise the cake
• Neutral oil : Used in a very small amount to make the cake moist.
• Ground cardamom seeds : Classic spice used to spice up the Gulab Jamun syrup
• Few strands of saffron : You can skip this if you don’t have it
• Rose water/Gulab jal : No Gulab Jamun is complete with a tiny splash of gulab jal!

How to store this Gulab Jamun cake?

This Vegan Gulab Jamun cake can be stored for up to a week in an air tight container in the fridge. The slices can also be frozen for up to 3 months. Remove from the freeze the night prior to consumption and let ti slow-thaw in the refrigerator.

If you try out this recipe then definitely send me some pictures on Instagram .

Other dessert recipes for you to try:

• Vegan Gulab Jamun
• Vegan Spiced Plum cake recipe
• Vegan Cardamom Chocolate Chip Cookies Recipe
• Cardamom Snickerdoodle Cookies

Easy Vegan Gulab Jamun Cake

Ingredients1x2x3x

• 7 slices white bread 1 slice of about 35 g so total weight: 245 g
• ½ cup cashews 70-80 grams or 2.5-2.8 ounces
• 1 cup soy milk 240 ml or 8 oz
• ½ cup water 118 ml or 4 oz, plus more if required
• 1 cup brown sugar 200 grams or 7.05 ounces
• 1 tsp baking powder
• ¼ cup oil 55 grams or 2 ounces
• ½ tsp ground cardamom seeds
• Few strands of saffron
• 1 tbsp rose water/Gulab jal

Optional Garnish

• ¼ cup pistachios chopped

Instructions

• Start by adding the cashews, soy milk, water, sugar, cardamom, and saffron to a pot and place it on the stove on medium heat.
• Bring it to a boil, be careful to stir a few times to prevent the bottom from burning, and immediately switch off the heat.
• Let it slowly cool down (this helps soften the cashews without the need for multiple bowls. Alternatively you can soak the cashews overnight, drain and add to this mixture after boiling).
• While the mixture cools down, Turn your oven on to 180C/350F.
• Then take 7 slices of white bread and blend/process it to a fine powder.
• Add this white bread powder to a large mixing bowl.
• Add baking powder to this and stir it in with a spatula.
• Once the cashew spice milk mixture cools down, add the rose water, pour it into a blender, and blend smooth.
• Pour this into the bread powder and stir to combine everything well with a spatula.
• The bread powder will absorb the liquid and you will get a thick batter.
• Pour it into a well-oiled cake pan (bundt or otherwise).
• Place into the oven and bake for 40-45 minutes, covering the pan with an aluminium foil halfway through to prevent the top from burning.
• Do the crumb test by inserting a long toothpick to see if the centre is cooked. This cake is moister than regular cakes so you will have more crumbs sticking to the toothpick.
• Remove from the oven and let it cool down completely before removing from the pan.
• Top with chopped pistachios and serve with some ice cream or a side of coffee/vegan chai!

Nutrition

Easy Vegan Malai Kofta - Restaurant Style

Ingredients1x2x3x

Kofta - Potato Tofu balls

• 3 potatoes (boiled for about 14-15 minutes until mashable)
• 250 g extra firm tofu
• 1/4 cup cornstarch or arrowroot starch more if required
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 tsp salt
• oil for frying

Tomato Cashew Sauce

• 1 tsp whole cumin seeds
• 2-3 green chillies chopped
• 1 large onion coarsely chopped
• 1 400 g can diced tomatoes
• 1/4 cup cashews
• 4 cloves garlic and 1-inch piece ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chili powder or cayenne pepper
• 1 tsp salt
• 1 1/2 tsp garam masala
• 1/4 cup plant-based cream
• 1 tbsp kasoori methi dried fenugreek leaves,
• Coriander/cilantro for garnish (optional)

Instructions

• In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.
• Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.
• Then add the minced ginger and garlic and cook for a few minutes.
• Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
• Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
• Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn’t build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.
• In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
• Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.
• Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.
• Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate
• When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.

Nutrition