Name: Restaurant-Style Malai Kofta
Prep time: 40 min
Cook time: 94 min
Total time: 135 min
Yield: 6 servings
Cuisine: indian
Ingredients: 16 ounces high-protein or super-firm tofu (can use extra-firm tofu if you can’t find it*); 12 ounces yukon gold potatoes, peeled and washed; 5 tbsp cornstarch ((40g), arrowroot powder (40g), or tapioca flour (37-38g)); 1 tbsp minced or grated fresh ginger; 0.25 cup fresh cilantro, chopped ((4g)); 1 tsp garam masala; 1 tsp indian red chilli powder (**); null null kosher salt (or sea salt to taste***); 0.25 cup raw or roasted cashews, finely ground ((35g), up in a food processor****); null null vegetable oil (for rolling and for deep frying); 1 tbsp unrefined coconut oil ((or a neutral oil of choice)); 4 null whole green cardamom pods ((I used 6)); 2 null cinnamon sticks, broken into small pieces; 4 null whole cloves; 1 tsp cumin seeds; 1 null extra large yellow onion, chopped (or 2 small yellow onions, chopped); 1 null green chilies, deseeded and chopped (*****); 1.5 tbsp finely chopped fresh ginger; 4 null garlic cloves, roughly chopped; 0.5 tsp ground coriander; 1 tsp indian red chilli powder ((use less for a milder heat)); 1 tsp ground turmeric; 3 null extra large tomatoes, chopped with juices ((16-18 ounces or 480-540g) total, chopped with the juices); 1 cup raw cashews, soaked and drained (soaked in boiling water for 15 minutes and drained); 1.5 tsp kosher salt; 1.25 cups unsweetened plant-based milk ((300 mL) (I used this), or water); 1 tbsp lemon juice; 1 tbsp fenugreek leaves (kasoori methi) (if you don’t have it, just omit); 0.5 tsp garam masala; 1 cup loosely packed fresh cilantro, chopped ((keep the stems))

Instructions

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1

Cover the cashews (1 cup) with boiling water for mins (15), or while preparing other ingredients.
2

Make the Gravy: Add the sticks (2 cinnamon) to a mortar and pestle, spice grinder, or coffee grinder and break into small pieces. Then add the cardamom pods (4 green), cloves (4 whole), and cumin seeds (1 tsp) and break up slightly. No need to fully grind them, just enough to release their oils.
3

Heat the coconut oil (1 tbsp) or neutral oil in a large pan over medium-high heat. Once hot, add the whole spices. Sauté for [45-60 seconds] until very fragrant, tossing frequently.
4

Add the onions (1 yellow) and sauté until they start to brown, about [4-5 mins]. Add the cloves (4 garlic), fresh ginger root (1.5 tbsp), [1-2 green chili] (if using), and cook for min (1), tossing frequently. Add the coriander powder (0.5 tsp), [1-2 tsp chilli powder], and turmeric powder (1 tsp) and stir frequently for seconds (30).
5

Add the tomatoes (3) and their juices and cook until broken down and softened, [2-3 mins]. Then add the soaked cashews (1 cup) and kosher salt (1.5 tsp). Cover the pot and bring to a simmer over medium or medium-low heat. Simmer for mins (15), stirring occasionally, until most liquid has evaporated.
6

Transfer the mixture to a high-powered blender, and add the lemon juice (1 tbsp) and plant-based milk (1.25 cups). Blend until the gravy is completely smooth and creamy. Add more [plant-based milk] or water if desired for a thinner consistency.
7

Transfer the gravy back to the pan and heat over low. Crush the kasoori methi (1 tbsp) into the gravy and add garam masala (0.5 tsp). Stir to combine. Then, stir in the fresh cilantro (1 cup).
8

Prep the kofta ingredients: 1. Add the potatoes (12 ounces) to a saucepan and cover with cold water. Season generously with [kosher salt]. Bring to a boil and boil until just barely fork-tender. Drain and let dry in a colander. 2. Add the cashews (0.25 cup) to a food processor and blitz into a finely ground powder. 3. Add the tofu (16 ounces) to the food processor and pulse until tiny pieces, almost like ricotta. 4. Grate the dried [potatoes] using a box grater or crumble finely by hand.
9

Make the kofta: Add the grated [tofu] and [potatoes] to a large bowl. Add the ground [cashews], cornstarch (5 tbsp), ginger (1 tbsp), cilantro (0.25 cup), chilli powder (1 tsp), garam masala (1 tsp), and [kosher salt]. Knead with hands until a dough forms.
10

Roll the dough into 18 uniform-sized balls, about 40-50 grams each. Oil your hands as needed to prevent sticking.
11

To Deep-Fry the kofta (recommended method): Heat about 2 inches of [vegetable oil] or high-heat oil (e.g., sunflower oil) in a heavy-bottomed wok or pan over medium heat. Test if the oil is hot enough (350°F/176°C) by adding a tiny bit of dough; it should sizzle and rise immediately.
12

Using a spider, gently slide one [kofta] into the hot oil. Once it holds together, carefully add remaining kofta, frying in batches to avoid overcrowding. Toss occasionally until crisp and deeply golden brown, about [5-8 mins]. Drain on a paper towel-lined surface.
13

To bake the kofta: Preheat the oven to 425ºF/218ºC. Line a baking sheet with parchment paper. Space out the rolled [kofta]. Lightly brush with a [neutral oil]. Bake for [30-35 mins], flipping halfway through, until golden and lightly browned.
14

To serve: Heat the Gravy in its pan. Add the Kofta and spoon Gravy over. Garnish with additional [fresh cilantro]. Serve with [vegan naan] or [white rice]. Add only the amount of kofta you plan to eat, as leftovers will become soggy in the gravy. Store kofta and gravy separately.