Plant-based Malai Kofta (Meatballs)
This dish is a plant-based and low-fat adaptation of the Indian comfort dish Malai Kofta, suitable for those healing from chronic illness. This recipe includes a creamy curry sauce and crisp veggie dumplings.
Servings 4 servings
Equipment
Ingredients
Plant-Based Kofta (crispy potato veggie dumpling)
- 2 cups russet potato, unpeeled and chopped
- ½ cup carrot, chopped
- ½ cup peas, frozen
- 2 tbsp toasted cashews, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ tsp sea salt, or to taste
- ¼ tsp turmeric powder
- ¼ tsp ground black pepper
- ¼ tsp ground cumin powder
- ½ cup chickpea flour
Creamy Spiced Tomato Sauce
- 1 tsp whole cumin seeds
- 1 tsp ginger, peeled and finely chopped
- 1 cup yellow onion, finely diced
- 1 tsp serrano chili, finely chopped (or a pinch of cayenne)
- 1 cup tomatoes, chopped or pureed
- 2 tbsp cashews, toasted and ground (a coffee grinder works well)
- 1 cup veggie broth or canned coconut milk
- 1 cup water, or as needed
- ¼ tsp garam masala (optional or can use a pinch of cinnamon)
- ¼ tsp turmeric
- ¼ tsp coriander, ground
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro, chopped
- fresh cilantro to garnish
- Lemon wedges to garnish
Instructions
- Preheat oven to 450°F. Steam the potatoes, carrots and peas. Once done, transfer to a large bowl and let them cool.
- While the veggies are steaming, start prepping the sauce in a pot. Add a little water to the pan and then add cumin seeds and cook until they begin to sizzle.
- Add onion, ginger, and serrano pepper if using. Cook for 3-4 minutes and keep stirring until the onions brown.
- Add tomatoes and cook for 3-4 minutes more.
- Transfer tomato mixture to a blender (or food processor) and carefully blend until smooth.
- Return to the pan and add the remaining ingredients, veggie broth (or coconut milk) cashews, garam masala, turmeric, cayenne, coriander, salt & black pepper. Save the water for the end and add as much as you need to make a gravy consistency (it will continue to thicken as it cooks).
- Combine ingredients and stir well, let it bubble gently over low heat while you prepare koftas.
- Next, prep a baking sheet with parchment to place the koftas on.
- To the potatoes, carrots, and peas, add the cashews, cilantro, turmeric, pepper, salt, and chickpea flour and stir and a thick dough will form.
- Form koftas into golf ball-sized balls, placing a few inches apart on the sheet.
- Bake at 450 degrees for 10-12 minutes until crispy on the bottom and flip over. Bake an additional 10-15 minutes until crispy on all sides.
- When koftas are done, drop them in the heated gravy and serve immediately with millet or clean gluten-free bread. Garnish with cilantro, lemon juice, and my cashew cream sauce (optional).