Vegan Malai Kofta
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (6)

Vegan Malai Kofta

NUTRITION · PER SERVING100M COOK
CAL 20%·PRO 22%
CARBS 46G46% OF CAL
7G FIBER31G OTHER8G TOTAL SUGAR
FAT 21G48% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced potato and tofu dumplings in a rich, creamy tomato-coconut sauce with warm spices. A luxurious vegan interpretation of a classic Indian vegetarian main.

mainindiantofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 27 Raw Cashews (43 grams, divided)
  • 2 Potatoes (cut into 1 inch cubes 600 grams)
  • 1 Cup extra firm tofu (crumbled 163 grams )
  • 3 Tablespoons Cornstarch (24 grams)
  • 1 ¼ teaspoon Kashmiri Red Chili Powder (divided)
  • ½ teaspoon Garam Masala (divided)
  • 1 teaspoon Salt (divided)
  • 1 Tablespoon Golden Raisins (finely chopped 10 grams )
  • 1 Cup Onion (chopped 113 grams )
  • 1 ½ teaspoon Fresh Ginger (peeled and sliced 15 grams )
  • 2 cloves Garlic (sliced)
  • 2 Tomatoes (300 grams, cut into chunks)
  • 3 Tablespoons Oil
  • 3 Cloves
  • 2-3 Green Cardamom
  • 1 inch Cinnamon Stick
  • 1 Bay Leaf
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 Cup Water
  • ¼ teaspoon Garam Masala
  • 1 teaspoon Fenugreek Leave (crushed)
  • ¼ cup Full Fat Coconut Milk (plus more for drizzling 60 ml )
  • Cilantro for garnish (optional)
PREP
10M
SODIUM
601MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.