Tofu Kofta Curry

Veg Kofta CurryI’ve been incredibly busy these last few days as you may have guessed from my slower blogging schedule. As a result, I didn’t have a chance to share my Thanksgiving recipes with you, but I did want to post this one dish I made– and loved– as fast as I could.

I first stumbled upon this recipe on Sanjeev Kapoor’s Web site. I’ve written about this popular Indian chef before, and I am a huge fan of his recipes. I am also a huge fan of kofta curries– Indian-style vegetable balls (they look like meatballs but taste better) floating in a spicy, often creamy sauce. So when I saw the words “Soya malai kofta” among Kapoor recipes, I couldn’t wait for an occasion to make this delicious-sounding dish and Thanksgiving seemed perfect because the curry has a lovely, festive, orange color.

Since “malai” is cream, I left that out, of course, and substituted instead with some Silk soy creamer. You could leave the creamer out altogether and use more cashew paste instead.

I made a few other changes too, like adding kasoori methi to the koftas, so I am posting my version of the recipe below. You can find the original here.

Bye for now, and I’ll be back with more soon. Until then, enjoy this!
Vegan Kofta Curry

Tofu Kofta Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 6 to 8
Ingredients
  • For the kofta:
  • ½ cup crumbled soft tofu
  • ¼ cup Bengal gram dal (chana dal). Cover with water and soak at least a couple of hours. Cook until the dal is tender and most of the water has evaporated. Using just enough water to keep the blender blades moving, grind to a puree.
  • 2 potatoes, boiled and mashed
  • 1 tsp red chilli powder
  • 1 tsp
  • garam masala powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 4 tbsp cornstarch (cornflour)
  • 2 tbsp kasoori methi, crushed between palms
  • Oil to deep fry.
  • For the curry:
  • 1 large onion
  • 1 tbsp garlic paste
  • 1-inch piece of ginger, finely grated
  • ½ tsp turmeric powder
  • 12 cashews, soaked in water for about 30 minutes, then blended to a paste
  • 1 cup tomato puree or crushed tomatoes
  • ½ tsp
  • garam masala powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • ¼ tsp red chilli powder
  • ¼ cup soy creamer
  • ¼ cup chopped coriander leaves, for garnish
  • 1 tbsp canola or other vegetable oil
Instructions
  1. Make the kofta:
  2. Heat the oil in a skillet or a kadhai (a small, Indian-style wok).
  3. Mix all the ingredients together and shape into ¾-inch balls.
  4. Deep fry, a few at a time, until each kofta turns golden-brown. Remove to a dish lined with paper towels and drain. Set aside.
  5. Make the curry:
  6. Heat the oil in a skillet.
  7. Add the onions and saute until golden-brown.
  8. Add the coriander, cumin, chilli and turmeric powders.
  9. Immediately add the ginger and garlic and saute for a few seconds.
  10. Add the cashewnut paste and cook, sauteing, for a couple of minutes.
  11. Now add the tomato puree and cook, stirring often, until the oil surfaces.
  12. Add 2 cups of water or vegetable stock, bring to a boil, then simmer until you have a fairly thick gravy, about 10 to 15 minutes.
  13. Add the salt and garam masala. Stir everything well, then add the soy creamer and stir in. Turn off the heat.
  14. Pour the curry over the kofta balls and garnish with the coriander.
  15. Serve hot, preferably with delicious
  16. pooris

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

19 thoughts on “Tofu Kofta Curry

  1. Permalink  ⋅ Reply

    Gaile

    December 2, 2009 at 3:37am

    hello! This looks lovely and tasty, and I am going to try it! Thank you for sharing this. It’s always exciting to me to find recipes that don’t call for wheat flour of any kind!

  2. Permalink  ⋅ Reply

    Veganosaurus

    December 2, 2009 at 3:49am

    That sounds YUM! Haven’t had Malai Kofta in years (since I turned Vegan)!!

    I’ll be trying this version soon. Thanks for sharing. :)

  3. Permalink  ⋅ Reply

    Micco

    December 2, 2009 at 4:54am

    Having posted this recipe, you are now my hero. This was my favorite Indian dish before going vegan, and it’s practically impossible to find now.

  4. Permalink  ⋅ Reply

    Priya

    December 2, 2009 at 8:30am

    Tempting tofu kofta curry, wat a eyecatching curry!!yumm!

  5. Permalink  ⋅ Reply

    The Voracious Vegan

    December 2, 2009 at 10:57am

    This looks so thick and creamy, the perfect warming dish for these cool evenings. Thank you so much for this beautiful recipe, I can’t wait to give it a try.

  6. Permalink  ⋅ Reply

    Maya Varadan

    December 2, 2009 at 1:52pm

    I am finding ways to incorporate tofu in our diet.Nice idea to add them in kofta curry.

  7. Permalink  ⋅ Reply

    Pavani

    December 2, 2009 at 3:25pm

    Thats just perfect dish, rich & creamy with not much guilt (though they are fried, they have tofu in them).. I’ll try these soon.

  8. Permalink  ⋅ Reply

    Gita

    December 2, 2009 at 4:36pm

    I like malai kofta curry…tasted it at restaurants though I’ve never tried it at home…this version with tofu and cashew paste sounds awesome…I definitely have to try this healthier version..thanks :)

  9. Permalink  ⋅ Reply

    Susan G

    December 2, 2009 at 4:50pm

    This looks wonderful – can’t wait to try it!

  10. Permalink  ⋅ Reply

    Susan

    December 2, 2009 at 9:22pm

    Tofu never needs to be known as “boring” with a lush and spicy recipe like this. There is something so comforting about kofta. Dried fenugreek leaves sound heavenly.

  11. Permalink  ⋅ Reply

    zengirl

    December 2, 2009 at 10:23pm

    Vaishali,

    I have not tried it with tofu and chana daal, looks very yummy as always. Will have to try it out soon!

  12. Permalink  ⋅ Reply

    Skay

    December 2, 2009 at 10:29pm

    Whoa, this looks wonnderful, Vaishali! I just *have* to try it! Thanks!

  13. Permalink  ⋅ Reply

    Dips

    December 3, 2009 at 2:03am

    Hey Vaishali, looks like a great dish !! Definitely for entertaining , else I avoid deep-frying :)

  14. Permalink  ⋅ Reply

    Pari

    December 3, 2009 at 5:03am

    hi. Like the blend of tofu and chana dal, will make them surely.

  15. Permalink  ⋅ Reply

    Cham

    December 3, 2009 at 5:23am

    Sanjeev kap recipes re a great treasure. The kofta got a real party look!

  16. Permalink  ⋅ Reply

    Mihl

    December 5, 2009 at 11:01am

    I love kofta so much! Thank you for this great recipe. I know that my family will love this, too. I hope I can make it for them soon.

  17. Permalink  ⋅ Reply

    Hershey and Candy

    December 7, 2009 at 3:55am

    Made this tonight for dinner. Baked the kofta. It turned out really good. Thanks again for another great dinner :)

  18. Permalink  ⋅ Reply

    Anonymous

    February 5, 2011 at 4:43am

    hi, this looks wonderful. I am wondering if I could substitude the soy creamer for something else? cheers

  19. Permalink  ⋅ Reply

    Vaishali

    February 5, 2011 at 2:53pm

    Anonymous, you can use a thick nut milk, like cashew or almond milk.

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