Vegan malai kofta
Ingredients
- 1 block firm tofu
- 4 potatoes
- ½ cup cashews, soaked
- ½ cup cornflour
- 2 tbsp minced coriander
- 1 tbsp lime juice
- 2 tsp garam masala
- 1 cup frozen green peas
- 4 cloves garlic
- 1 inch ginger
- Green chilli peppers
- 3 cardamom pods
- 3 cloves
- ½ inch stick cinnamon
- 1 large yellow onion, chopped
- 1 tbsp cumin seeds
- 2 tins of tomatoes
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1 ½ tsp garam masala
- ½ tsp coriander
- ½ tsp cumin
- ¼ cup cashews
- 1 tsp sugar
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tin can coconut milk
- 1 tsp fenugreek seeds
- Coriander
- Rice
Steps
- Peel the potatoes then cube and boil until cooked. Drain the water and mash them
- Blend the cashews into a coarse mixture then add the tofu and blend.
- To the potatoes add the cashews, tofu, cornflour, coriander, lime juice, garam masala, garlic, ginger, frozen peas and chillies.
- Preheat the oven to 200°C.
- Shape tablespoons portions of the mixture into balls.
- Place balls on a lined baking sheet and drizzle with oil, bake for 30 minutes, flipping balls halfway.
- In a wok add the cardamom, cloves, cumin seeds, fenugreek seeds and cinnamon.
- Add the onions and sauté until the onions are soft.
- Add the ginger and garlic, sauté for no more than 30 seconds, then add in the spices and stir.
- Add the canned tomatoes and simmer for 15 minutes.
- Cook the rice.
- Transfer the onion and tomato mixture to a blender and blend until smooth.
- Add the mixture back to the wok and add the coconut milk.