Low Sugar 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
½ cup raw cashews, finely chopped
3 tbsp cornstarch
1 tsp garam masala
McCormick Gourmet Garam Masala Blend - 1.7 Oz Simply Organic Garam Masala Spicely Organic Garam Masala, 1 each Frontier Co-Op Organic Garam Masala - 1 lb Laxmi Garam Masala - 200 Gm (7 Oz)
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½ tsp ground cumin
½ tsp salt
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
1 cup water
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

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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