Malai Kofta

This rich and creamy Malai Kofta or baked Indian meatballs in cashew gravy is absolutely comforting and delectable. Its aromatic flavor and decadent taste is perfect for all ages.

Course Main Course

Cuisine Indian

Keyword malai kofta, malai kofta recipe, vegan malai kofta

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 219kcal

Author Gunjan

Ingredients

For the koftas

2 gold potatoes (boiled and peeled)
1/2 of 14 oz extra firm tofu (crumbled)
1 tsp ginger powder
1/4 cup almond flour
2 tbsp cornstarch
1/4 cup raw cashew nuts
2 tbsp golden raisins
Salt as per taste

For the Gravy

1/2 of whole red onion (roughly chopped)
1 whole roma tomato (roughly chopped)
1 tbsp tomato paste
1/4 cup cashew nuts
1 tsp cumin seeds
1/4 inch ginger root
2 garlic cloves
1/4 cup water
3 tbsp olive oil
1 tsp cinnamon powder
2 tsp cardamom powder
1/2 tsp chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
3 cups unsweetened coconut milk (tetra pack/carton)
1 tsp salt or as per taste
2 tsp sugar
1/2 tsp garam masala
1/2 tsp kasoori methi (dried fenugreek) [optional]

Instructions

Preheat oven at 400-degree Fahrenheit and prepare a baking sheet by greasing it nicely.

For kofta

In a mixing bowl combine all the kofta ingredients and mash with hands very well.
Then, form about 14 round balls between palms.Place each of them on the prepared baking sheet with 1/8-inch gap. Spray them with cooking spray so that they don’t dry up. Place the baking sheet in the oven and bake it for about 50 minutes or until golden brown in color.
Once done, take it out and let it cool.

For the gravy

In a blender, combine onion, tomato, tomato paste, cashews nuts, cumin seeds, ginger, garlic and water. Blend it into a thick smooth paste.
Heat oil in a kadhai or nonstick pan and add cinnamon powder and cardamom powder. Immediately spoon out the onion tomato masala into it and saute for about 15 minutes sauteing it at interval of every 2 minutes at medium – high flame or until the masala starts to dry up.
Add chili powder, turmeric and coriander powder. Saute for another 5 minutes at medium flame.
Now, lower the flame and add coconut milk, salt,sugar, garam masala and kasoori methi. Mix until the masala dissolves well into the milk and there are no lumps. Cover and cook for about 15 minutes at low-medium flame. Make sure the milk does not curdle so keep the flame low and stir at interval of 5 minutes.
Once done, remove the lid and place the koftas into the gravy. Turn it off and garish with cilantro and serve with naan and jeera rice/steamed rice.

Notes

The gravy should not be runny. It should be slightly on a thicker side.
To keep the nutritional value in check I have used coconut milk from a carton/tetra pack instead of canned.
For Air Fry option – Follow the step 2 and step 3 for kofta and place then in the air fryer basket. Spray it with cooking spray so they don’t dry up and Air fry then t 350 degree for 30 minutes or util golden brown in color.
Feel free to deep fry the koftas if desired. The nutritional value will vary in this case.
This recipe tastes best when consumed on the same day. However, the leftover can be refrigerated for about a week in an air tight container.

Nutrition