Ingredients: |
Ingredients: Kofta:
16 oz super firm tofu (can use extra firm if can't find other)
12 oz Yukon gold potatoes, peeled and washed (may not peel if very thin peel)
5 Tbsp cornstarch
1 Tbsp minced or grated ginger
1/4 cup fresh cilantro, chopped
1 tsp garam masala
1 tsp Indian red chili pepper
Sea salt
1/4 cup raw or roasted cashews, finely ground up in a food processor
Gravy:
1-2 Tbsp unrefined coconut oil
Whole Spices:
4-6 whole green cardamom pods (1 used 6)
2 cinnamon sticks, broken into small pieces
4 whole cloves
1 tsp cumin seeds
AROMATICS:
1 extra large yellow onion, or 2 small, chopped
1-2 chilies, deseeded and chopped
1 1/2 Tbsp finely chopped fresh ginger
4 garlic cloves, roughly chopped
GROUND SPICES:
1/2 tsp ground coriander
1-2 tsp Indian red chili powder
1 tsp ground turmeric
3 tomatoes, chopped with the juices
1 cup raw cashews, soaked in boiling water for 15 minutes and drained
1 1/2 tsp salt
1 1/4 cups unsweetened plant based milk
1 Tbsp lemon juice
GARNISH:
1 Tbsp Fenugreek leaves (also known as kasoor methi) can omit
1/2 tsp garam masala
1 cup loosely packed fresh cilantro, chopped
Indian bread or rice
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Directions: |
Directions:Cover 1 cup of cashews with boiling water for 15 minutes, or while you prepare the other ingredients
Make the Gravy. Add the cinnamon sticks to a mortar and pestle, spice grinder, or coffee grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break upa bit more. You don't need to fully grind, just a little to start releasing their oils.
Heat the coconut oil or oil of choice in a large pan over medium high heat. Once melted and hot, add the Whole Spices. Saute for 45-60 seconds or until very fragrant, tossing frequently to prevent burning.
Add the onions and saute until they start to turn brown, about 4-5 minutes. Add the garlic, ginger, green chilies, and cook for 1 minutes, tossing frequently. Add the ground spices and stir frequently for 30 seconds.
Add teh tomatoes and their juices and cook until broken down and softened, 2-3 minutes. Then add the soaked cashews and salt. Cover the pot and bring to a simmer over medium or medium low heat. Simmer for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated.
Transfer the mixture to a high powered blender, and add the lemon juice and plant based milk. Remove the center cap from the blender lid (to vent steam), but cover the hole with a kitchen towel. Blend until the gravy is completely smooth and very creamy. If it's too thick for your liking, add more plant based milk or water.
Transfer the gravy back to the pan an dheat over low. Using your fingers, crush the kassori methi into the gravy, and add 1/2 tsp garam masala. Stir to combine. Then, stir in the chopped cilantro.
Prep Kofta:
Add the potatoes to a saucepan and cover with cold water. Season generously with salt. Bring to a boil and boil until the potatoes are just barely fork tender, not too soft and falling apart. You want them to be firmer than you'd use for mashed potatoes. Drain the potatoes in a colander and let them sit there while you prepother ingredients. This helps hem dry out and remove excess water.
Add the 1/4 cup cashews to a food processor and blitz until they turn into a finely ground powder. Wipe out the food processor bowl.
Add the tofu to the food pocessor and pulse many times until it's in tiny pieces and almost resembles ricotta.
Once the potato is dried out, crumble with hands. Add to tofu and add ground cashew poder, cornstarch, minced ginger, cilantro, red chili powder, garam masala, and slat. Knead with your hands until the dough holds together.
Roll the dough into 18 uniform sized balls.
DEEP FRY: Make SURE oil is hot enough!! Heat about 2 inches of vehgetable oil in a heavy bottomed pan. Chick if hte oil is hot by adding a tiny bit of kofta dough. If it sizzles immediately and rises to the surface, it is the right temperature. Otherwise, heat longer or kofta falls apart.
Using a spider, slide in one kofta into the hot oil. Wait to see that it hlds together, then add more and cook in batches until all are sealed.
Drain on papertowel lined plate.
Preheat oven to 425 and line a baking sheet with parchment paper. Space out kofta and lightly brush with oil (forgot and ok). Bake for 30-35 min, flipping halfway through, until golden and lightly growned on top and bottoms.
TO SERVE: lay a layer of rice, cover with gravy and add kofta. Store separately or kofta get soggy and fall apart. |
This recipe for Vegan Restaurant Style Vegan Malai Kofta is from