Vegan Malai Kofta

This is my take on one of my favorite Indian dishes.

This is my take on one of my favorite Indian dishes.


For the Kofta:

  • 2 Potatoes, boiled and mashed

  • 1 cup peas, steamed and mashed

  • 1 cup carrots, steamed and mashed

  • 1 cup walnuts, chopped

  • 1 cup raisins, chopped

  • 1 cup vegan cheese grated (mozzarella style)

  • Sale and pepper to taste

For the curry:

  • 1 large onion, chopped

  • 2 medium tomatoes, chopped

  • 1-inch fresh ginger, grated or 1 teaspoon ginger powder

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon chilies powder

  • 1 teaspoon garam masala

  • 2 tablespoon coconut oil

  • salt to taste


Kofta: Mix potatoes, carrot, peas, salt and pepper.  Form a small disc.  Add in a mixture of nuts, raisins and cheese.  Form the potato mixture into a ball around the filling.  Bake at 400 for about 30 minutes.

Curry:  Heat the oil, add onions and tomatoes to it and cook them till onions are translucent.  Add the spices and cook further for 2-3 minutes.  Serve over rice and kofta.


The traditional version calls for pureeing the curry, but I like it not pureed.  Also, the traditional version calls for deep frying the Kofta.