Low Iodine Vegan Malai Kofta
Total time1 hr 10 min
Prep time30 min
Cook time40 min
4.9(7)
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Learn more →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
- 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
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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