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 website. 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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