Vegan Malai Kofta
Malai kofta is one of those restaurant-menu staples that feels almost impossible to recreate at home without cream and paneer — but this version pulls it off beautifully using nothing but plants. The kofta themselves are made from grated russet potatoes and finely chopped cashews, bound with cornstarch and seasoned with garam masala and cumin, then pan-fried until they're golden and crisp on the outside and tender all the way through. The sauce is where the magic really happens: soaked cashews are blended with a jammy tomato-and-onion base layered with coriander, turmeric, cardamom, and a whisper of cayenne, creating something luxuriously thick and creamy without a drop of dairy. It's the kind of sauce you'll want to mop up with every piece of flatbread you can find. The whole dish serves four, making it a genuinely satisfying weeknight dinner or an impressive centerpiece for a dinner party. A handful of fresh cilantro on top adds a bright finish that ties everything together.
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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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