By If you’re looking for a rich, indulgent Indian dinner that’s completely plant-based, this Vegan Malai Kofta is the perfect recipe. Soft vegetable koftas are simmered in a luxurious creamy tomato-cashew gravy that’s packed with authentic Indian flavors.
Traditionally made with dairy-based cream and paneer, this vegan version delivers the same restaurant-style taste using plant-based ingredients. It’s comforting, elegant, and perfect for special occasions or weekend dinners.
Why You’ll Love This Recipe
- Rich and creamy without dairy
- Restaurant-style flavor at home
- Perfect for special occasions
- Family-friendly recipe
- Completely vegan
- Great with naan or rice
What Is Malai Kofta?
Malai Kofta is a popular North Indian curry featuring soft fried dumplings (koftas) served in a creamy tomato-based gravy. This vegan version uses potatoes and vegetables for the koftas and cashew cream for the rich sauce.
The result is a luxurious curry that’s every bit as delicious as the traditional version.
Ingredients
For the Koftas
- 2 medium potatoes, boiled and mashed
- 1 carrot, grated
- ¼ cup green peas, cooked
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- Salt to taste
- Oil for frying
For the Gravy
- 2 tablespoons oil
- 1 large onion, chopped
- 4 garlic cloves
- 1-inch ginger
- 3 large tomatoes, chopped
- 10 cashews, soaked
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- ½ cup coconut cream
Garnish
- Fresh cilantro, chopped
- Vegan cream drizzle
- Crushed cashews (optional)
How to Make Vegan Malai Kofta
Step 1: Prepare the Kofta Mixture
In a large bowl, combine:
- Mashed potatoes
- Grated carrot
- Green peas
- Cornstarch
- Flour
- Garam masala
- Cumin powder
- Salt
Mix until a dough-like mixture forms.
Step 2: Shape the Koftas
Roll into small balls.
Place on a plate and chill for 15 minutes.
Step 3: Fry the Koftas
Heat oil in a pan.
Fry koftas until golden brown and crisp.
Remove and drain on paper towels.
Step 4: Prepare the Gravy Base
Heat oil in a skillet.
Add cumin seeds.
Add onion, garlic, and ginger.
Cook until softened.
Step 5: Blend the Sauce
Add tomatoes and cook until soft.
Transfer to a blender with soaked cashews.
Blend until smooth.
Step 6: Cook the Gravy
Return the mixture to the pan.
Add coriander powder, garam masala, turmeric, chili powder, and salt.
Cook for 5 minutes.
Step 7: Add Creaminess
Stir in coconut cream.
Simmer for 5 minutes until rich and silky.
Step 8: Assemble
Place koftas in a serving bowl.
Pour hot gravy over the top.
Garnish with cilantro and vegan cream.
Serve immediately.
Serving Suggestions
Vegan Malai Kofta pairs beautifully with:
- Naan
- Garlic naan
- Jeera rice
- Basmati rice
- Roti
- Paratha
Storage Tips
Refrigerator
Store gravy separately for up to 4 days.
Reheating
Reheat gravy gently and add freshly made koftas before serving.
Frequently Asked Questions
Can I bake the koftas instead of frying?
Yes. Bake at 200°C (400°F) for 20–25 minutes until golden.
What can I use instead of cashews?
Sunflower seeds or blanched almonds work well.
Is Malai Kofta spicy?
It’s generally mild and creamy, but you can adjust the spice level.
Can I make it ahead?
Yes. Prepare the gravy ahead and fry the koftas just before serving.
Nutrition Benefits
- Plant-based comfort food
- Rich in fiber
- Dairy-free
- Contains healthy fats
- Packed with vegetables
Variations
Tofu Malai Kofta
Add crumbled tofu to the kofta mixture.
Spinach Kofta
Mix finely chopped spinach into the koftas.
Restaurant Style Version
Finish with extra vegan cream and crushed cashews.
Final Thoughts
This Vegan Malai Kofta is rich, creamy, and packed with authentic Indian flavors. The tender vegetable koftas and silky cashew-tomato gravy create a restaurant-quality meal that’s perfect for celebrations, dinner parties, or whenever you’re craving something special.
Serve with warm naan or fragrant basmati rice for an unforgettable vegan Indian feast.