It's been way too long for a new post. I've been traveling a lot again, then catching up on work constantly as a result, and my old computer was driving me insane and I just didn't want to look at it.
But what a come back story! I've been obsessed with ordering Malai Kofta out for about 5 years now and just got the nerve to finally make it myself. I'm kicking myself for waiting that long, because it's really easy and soooooooo tasty!
Source: Vegan Richa | Serves: 2 without rice/4 with | Time: 45 min
Changes: replaced flour with gluten free flour; replaced corn starch with tapioca flour; replaced red onion with onion powder; replaced ginger root with ground allspice; used fenugreek seasoning instead of leaves; skipped garnish; skipped the naan or rice; made instruction adjustments along with ingredient swaps.
Ingredients
Kofta
1/4 cup #cashews
1 cup (210 g) heaping cup cubed potato (1 small/medium potato)
2 cloves garlic
15 oz can #chickpeas
1/2 to 3/4 tsp salt depends on if using salted or unsalted chickpeas
1 tsp Garam Masala
1/2 tsp ground cumin
1/4 to 1/2 tsp cayenne
3 tbsp gluten-free flour
1 tbsp tapioca flour
Generous pinch of baking soda
Gravy
2 tsp neutral oil
1/2 tsp cumin seeds
1/2 tsp coriander seeds
8 cloves garlic coarsely chopped
1 tbsp onion powder
~1/2 tbsp aground allspice
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
1 teaspoon Garam Masala
1 can diced #tomatoes
1/4 cup raw cashews (I quick soaked)
1/2 to 1 tsp salt
1/2 cup coconut milk, divided
Dash of fenugreek seasoning
1/2 teaspoon sugar
Instructions
Start with the kofta. Process the cashews into a meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste.
The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F for 20 minutes.
While the kofta balls bake, make the gravy. Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion powder, allspice, turmeric, cayenne, and garam masala, and mix for a few seconds.
Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
Blend the mixture with 1/4 cup water, fenugreek seasoning and sugar until smooth.
Bring the blended sauce to a boil, add baked kofta balls and serve.