Indian Malai Kofta - PlantPure Nation

Indian Malai Kofta

by Kim Campbell May 07, 2020

Indian Malai Kofta

Indian Malai Kofta

Indian restaurants always offer malai kofta on the menu, but it is usually loaded with oil and heavy cream.  This version is rich with the flavors and creaminess of the traditional restaurant-style dish but without the oils and dairy.  Serve the kofta over brown rice to soak up all the sauce. 


Prep time    25 minutes  

Cook time   30 minutes    

Yield               4-6 servings



     Kofta (veggie balls)

  • 1 cup mashed sweet potatoes, fresh or frozen (thawed)
  • 1 tablespoon chia seeds or flax meal
  • 3 tablespoons water
  • 1 (15-ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
  • 1/2 cup finely ground walnuts
  • 1 cup peas, fresh or frozen (thawed)
  • 1 ½ cups whole wheat bread crumbs
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon garam masala
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

     Malai (creamy curry sauce) 

  • 1/2 cup raw cashews
  • 2 cups water
  • 1/4 cup canned lite coconut milk
  • 2 teaspoons cornstarch
  • 1 tablespoon curry powdery
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 2 teaspoons maple syrup
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 6 garlic cloves, minced
  • 1 teaspoon toasted fennel seeds 
  • 1/2-1 teaspoon sea salt
  • 1 1/2 cup frozen peas


    1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
    2. Boil and mash the sweet potato.
    3. Combine the flax meal and water in a small bowl and set aside to thicken;.
    4. In a food processor, pulse the chickpeas until chopped and slightly smashed but not pureed.
    5. Transfer the chickpeas to a large mixing bowl and add the flax mixture. Add the remaining kofta ingredients and mix thoroughly. If the mixture is too dry to hold together, add a little more water (a tablespoon at a time) until moistened.
    6. Form the mixture into small balls and place them onto the prepared baking sheet. Bake for 20-30 minutes or until golden brown.
    7. Meanwhile to make the malai sauce, combine the cashews, water, coconut milk, cornstarch, curry powder, garam masala, cumin red pepper flakes, tomato paste, and maple syrup in a high-powered blender and puree until smooth. Set aside.
    8. In a large saucepan over medium-high heat, sauté the onion, garlic, and fennel seeds in a small amount of water until tender, about 4-6 minutes. Add the sauce from the blender, reduce the heat to medium, and simmer until bubbly and thickened, about 5 minutes.  Add the peas and salt.
    9. Reduce the heat to low and simmer for 10 minutes.
    10. When the koftka balls are done, add them to the sauce. Serve warm.

    Kim Campbell
    Kim Campbell


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