Malai Kofta (मलाई कोफ्ता) – Vegetarian Recipe with Vegan Option (substitute with firm tofu or potatoes)

A refined Indian dish made with vegetable or paneer (Indian cheese) dumplings, served in a creamy, spiced gravy. Ideal for special occasions or festive meals.

Ingredients

For the Koftas (Dumplings)

Base (common ingredients):

• 200 g grated paneer (replace with firm tofu or extra potatoes for the vegan version)

• 2 medium potatoes, boiled and mashed

• 2 to 3 tablespoons of cornstarch, chickpea flour (besan), or rice flour

• Salt to taste

• 1/2 teaspoon garam masala

• 2 tablespoons chopped cashew nuts (optional)

• 1 tablespoon raisins (optional)

• Oil for frying, or for baking / air frying

Vegan variation:

• Replace paneer with firm tofu or additional mashed potatoes

• Do not use any dairy products

For the Sauce (Gravy)

• 2 tablespoons vegetable oil (or ghee for the classic version)

• 1 medium onion, finely chopped or blended

• 2 garlic cloves

• 2 cm piece of ginger

• 2 ripe tomatoes, pureed

• 1/4 cup soaked and blended cashews (or 2 tbsp cashew cream or almond paste)

• 1/2 teaspoon turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garam masala

• 1/2 teaspoon mild or hot red chili powder (to taste)

• 100 ml heavy cream (or plant-based cream: coconut, soy, or cashew for the vegan version)

• Salt to taste

• Water to adjust the consistency

• Fresh cilantro for garnish

Instructions

Step 1 – Prepare the Koftas

Classic (fried) version:

1. Mix the paneer (or tofu), potatoes, starch or flour, garam masala, and salt.

2. Add chopped cashews and raisins if desired.

3. Shape the mixture into compact balls.

4. Heat oil and deep-fry the koftas on medium heat until golden brown. Drain on paper towels.

No-fry version (oven or air fryer):

1. Preheat the oven to 200°C (392°F) or air fryer to 180°C (356°F).

2. Place the koftas on a greased baking tray.

3. Bake or air fry for 15 to 20 minutes, turning halfway, until golden.

Step 2 – Prepare the Gravy

1. Blend onion, garlic, and ginger into a paste.

2. Heat oil and sauté the paste until golden.

3. Add the spices: turmeric, coriander, cumin, garam masala, chili.

4. Stir in the tomato purée and cook until the oil separates.

5. Add the cashew paste (or plant cream) and mix well.

6. Add a little water to adjust the texture. Let simmer for 5–7 minutes.

7. Pour in the cream (or plant cream), stir gently, and heat through without boiling. Season to taste.

Step 3 – Assemble the Dish

1. Place the koftas in a serving dish.

2. Pour the hot gravy over them just before serving (do not cook the koftas in the sauce or they’ll become too soft).

3. Garnish with fresh cilantro and optionally a swirl of cream or plant-based cream.

Suggested Sides

• Basmati rice or cumin rice (jeera rice)

• Naan, roti, chapati, or paratha

• Raita (use vegan yogurt for vegan version)

• Mint chutney or Indian pickles

Tips

• For a creamy center, stuff each kofta with a bit of chopped cashews and raisins.

• For a smoky flavor, try the traditional Indian charcoal method (dhungar).

• The gravy can be made in advance; add koftas only at the last moment before serving.