Vegetarian Vegan Malai Kofta

Total time1 hr 10 min

Prep time30 min

Cook time40 min

Golden, pan-fried potato-and-cashew dumplings get nestled into a velvety tomato-cashew sauce that's deeply spiced with garam masala, coriander, turmeric, and a hint of cardamom warmth. The kofta hold together beautifully thanks to a firm potato dough studded with chopped cashews, then crisp up in a hot skillet before soaking up all that rich, jammy sauce. Blending soaked cashews right into the tomato base gives the gravy its restaurant-style creaminess without any heavy dairy reduction, and a touch of sugar balances the tang of the tomatoes perfectly. Finished with fresh cilantro and ladled over rice or flatbread, this one's a comforting, crowd-pleasing centerpiece that fits right into a vegetarian spread. It's the kind of dish that feels indulgent but comes together from simple pantry spices and good technique.

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Ingredients

4 servings

For the kofta

1 lb russet potatoes (about 2 medium), boiled and cooled
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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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