I’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!
- For the kofta:
- 1/2 cup crumbled soft tofu
- 1/4 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
- 1/2 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
- 1/2 tsp turmeric powder
- 12 cashews , soaked in water for about 30 minutes, then blended to a paste
- 1 cup tomato puree or crushed tomatoes
- 1/2 tsp
- garam masala powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp red chilli powder
- 1/4 cup soy creamer
- 1/4 cup chopped coriander leaves , for garnish
- 1 tbsp canola or other vegetable oil
Make the kofta:
Heat the oil in a skillet or a kadhai (a small, Indian-style wok).
Mix all the ingredients together and shape into 3/4-inch balls.
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.
Make the curry:
Heat the oil in a skillet.
Add the onions and saute until golden-brown.
Add the coriander, cumin, chilli and turmeric powders.
Immediately add the ginger and garlic and saute for a few seconds.
Add the cashewnut paste and cook, sauteing, for a couple of minutes.
Now add the tomato puree and cook, stirring often, until the oil surfaces.
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.
Add the salt and garam masala. Stir everything well, then add the soy creamer and stir in. Turn off the heat.
Pour the curry over the kofta balls and garnish with the coriander.
Serve hot, preferably with delicious
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