Low Sodium Vegan Malai Kofta

Total time1 hr 10 min

Prep time30 min

Cook time40 min

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Ingredients

4 servings

For the kofta

1 lb russet potatoes (about 2 medium), boiled and cooled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
½ cup raw cashews, finely chopped
3 tbsp cornstarch
1 tsp garam masala
½ tsp ground cumin
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp neutral oil, for pan-frying

For the sauce

1 cup raw cashews, soaked in water for 30 minutes, then drained
1 can (14 oz) diced tomatoes
2 tbsp neutral oil
1 medium yellow onion, roughly chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cardamom
¼ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup water
1 tsp sugar

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
Soak 1 cup raw cashews in enough cold water to cover by 2 inches for 30 minutes. Drain and set aside for the sauce.
2
Peel the boiled, cooled potatoes and grate them on the large holes of a box grater (or pass through a ricer) into a large mixing bowl. Add the finely chopped cashews, cornstarch, garam masala, ground cumin, and 1/2 tsp salt. Mix until a firm, cohesive dough forms — it should hold its shape when pressed.

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