VEGAN MALAI KOFTA (INDIAN DUMPLINGS IN TOMATO ONION CURRY SAUCE)
This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture Crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Gluenfree option. Nutfree option
Provided by Vegan Richa
Categories Main Course
Time 45m
Number Of Ingredients 28
Steps:
- Kofta: Process the hemp seeds or nuts until you have a coarse meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix)
- The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
- Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F (218 C). For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
- Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.
- Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
- Blend the mixture with 1/4 cup water, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
- Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice. To store: store the balls and sauce Separately until ready to serve.
Nutrition Facts : Calories 349 kcal, Carbohydrate 43 g, Protein 15 g, Fat 14 g, SaturatedFat 1 g, Sodium 679 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
MY SPECIAL VEGAN KOFTE
Sizzling hot vegan kofte, served with a delicious cashew and peanut sauce and a refreshing minty yoghurt dip
Provided by Jamie Oliver
Categories Healthy meals Vegetables Dinner Party Mains Healthy vegetarian recipes Healthy lunch ideas
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.
- Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.
- Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor.
- Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth - you want to retain a bit of texture.
- Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes.
- For the minty yoghurt dip, halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop.
- Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.
- For the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden.
- Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.
- Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly.
- Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.
Nutrition Facts : Calories 443 calories, Fat 26.1 g fat, SaturatedFat 6.8 g saturated fat, Protein 19 g protein, Carbohydrate 34.7 g carbohydrate, Sugar 8.8 g sugar, Sodium 1.3 g salt, Fiber 8.1 g fibre
KOFTA KEBABS WITH TZATZIKI
Whether it's Indonesian satay, French brochette, or Turkish kebab, food on a stick is just plain fun. "Kofta" refers to kebabs made with ground rather than cubed meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
- Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.
- If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
- Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
- Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
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- Place chickpeas, panko, onion, garlic, flaxseed, parsley, cumin, coriander, ginger, cinnamon, cayenne, soy sauce and lemon into the bowl of a food processor. Pulse until finely chopped and well mixed, stopping to scrape down sides of bowl as needed. Taste test and adjust seasonings as needed. Season with salt and pepper to taste and pulse a few more times to incorporate.
- Roll an eighth of chickpea mixture into about a nugget or cylinder shape (see photos). Place on a skewer. Repeat with remaining mixture, placing two koftes on each skewer. You should have four skewers total. Place a few veggies on each skewer.
- Arrange skewers on oiled baking sheet, and if you have any leftover veggies, simply arrange them on the baking sheet alongside skewers. Brush koftes and veggies generously with olive oil. Bake about 15 minutes, turning halfway through cook time, until koftes and veggies are browned in spots.
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