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Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5, 2020 By Richa 70 Comments

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This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe

overhead shot of vegan malai kofta in a black skillet

Malai Kofta! If you’re a fan of Indian cuisine and this isn’t one of your top 5 Indian dishes you probably just have not tried it yet.

What is Malai Kofta?

Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs.

In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta.

This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.

side view of a skillet with vegan malai kofta sprinkled with cilantro

vegan malai kofta in a black skillet
Print Recipe
5 from 26 votes

Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)

This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture Crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Gluenfree option. Nutfree option
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: dairy-free malai kofta, vegan malai kofta recipe
Servings: 4
Calories: 349kcal
Author: Vegan Richa

Ingredients

For the kofta balls:

  • 1/4 cup (50 g) shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews (cashews and almonds are the most neutral flavor)
  • 1 cup (210 g) heaping cup cubed potato or 1 cup grated/shredded potato, raw (1 medium potato)
  • 2 cloves garlic
  • 15 oz (430 g) can chickpeas or 1.5 cups cooked
  • 1/2 to 3/4 tsp salt depends on if using salted or unsalted chickpeas, I used 3/4 tsp
  • 1 tsp garam masala
  • 1/2 tsp ground cumin preferably roasted or use Dry toasted whole cumin seeds
  • 1/4 to 1/2 tsp cayenne/indian red chili powder
  • 3 Tbsp oat flour or regular flour Or other flour of choice
  • 1 Tbsp cornstarch or other starch
  • a generous pinch of baking soda

For the gravy - Makes 1.5 cups sauce

  • 2 teaspoons safflower or other neutral oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 bay leaf
  • 8 cloves garlic coarsely chopped
  • 1 cup (160 g) chopped red onion
  • 1 1-inch knob of ginger, chopped
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne
  • 1 teaspoon Garam Masala
  • 1 1/2 cups (225 g) chopped tomato fresh or canned
  • 1/4 cup (30 g) raw cashews, See note for nut free
  • 1/2 to 1 teaspoon salt
  • 1/2 cup (120 ml) water or unsweetened almond or other non dairy milk divided
  • 1 1/2 teaspoons (7 g) dried fenugreek leaves
  • 1/2 teaspoon (3 g) sugar
  • Cashew cream or coconut cream for garnish

Instructions

  • Kofta: Process the hemp seeds or nuts until you have a coarse meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix)
  • The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
  • Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F (218 C). For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
  • Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.
  • Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
  • Blend the mixture with 1/4 cup water, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
  • Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice.
    To store: store the balls and sauce Separately until ready to serve.

Video

Notes

  • For a nut-free sauce, add pumpkin seeds or shelled hemp seeds instead of cashews or add 1/2 cup of coconut cream after blending the sauce.
  • Chickpeas can make the kofta ball a bit crumbly. I also like them with half chickpea and half Extra firm tofu for sturdier balls. flavor wise I prefer some chickpea in there. Use vegan cheese shreds in the veggie balls for variation.
  • I use raw potatoes in the balls as they get cooked easily. You can use pre-cooked/boiled potatoes as well. The balls with precooked will cook faster so you want to keep an eye on them so that they don’t overcook &  dry out
  • For a pretty restaurant-style presentation, garnish with some cashew cream or other non dairy cream and  chopped cilantro.

Nutrition

Nutrition Facts
Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)
Amount Per Serving
Calories 349 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 679mg30%
Potassium 612mg17%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 5g6%
Protein 15g30%
Vitamin A 598IU12%
Vitamin C 23mg28%
Calcium 130mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients for Vegan Malai Kofta

Kofta

  • shelled hemp seeds or cashews, chickpeas, and potatoes form the base of our vegan koftas – a combination that results in vegan meatballs that are moist on the inside while holding together without problems, even once immersed in the sauce.
  • The koftas are seasoned with a blend of garam masala, ground cumin and cayenne/red chili powder
  • A small amount of oat flour or regular flour and cornstarch helps to bind the mixture together. A generous pinch of baking soda makes them light and crisp on the outside.

Gravy

  • Let’s sauté aromatics. Most Indian dishes rely on onions, garlic, and ginger and this one is no exception. Onion, garlic, ginger, cumin, coriander and bay leaf are sautéed to get the curry base started.
  • Once you’ve sautéed the aromatics, it’s time to add ground spices – turmeric, cayenne, and garam masala. These need a short time only – just about 30 seconds to toast – as they’ll become very fragrant quickly. Turmeric makes for a gorgeous bright orange color.
  • Tomatoes are added for body and acidity.
  • Cashews make this gravy creamy without having to add any dairy. You can use macadamia nuts, or coconut cream or pumpkin seeds for nutfree
  • The final touch to the curry sauce is kasoori methi or the dried leaves of fenugreek. It gives the curry that authentic restaurant flavor.

Tips and substitutions:

  • My veganized version of Malai Kofta is certainly healthier than the traditional versions which are usually deep-fried! I give you instructions on how to bake your kofta instead. Or, if you are ok with a bit of oil, how to pan-fry them. You can obviously also deep-fry them if that’s your jam.
  • The cornstarch is what binds the kofta mixture. If you omit it, the dough might be too soft to hold together and the meatballs will turn mushy if you try to fry them. arrowroot powder or tapioca flour/starch could work.

  • For a nut-free sauce, add pumpkin seeds or add coconut cream later.

  • If you want a thinner texture, add more milk or water to the blender.

  • Add shredded jackfruit, tofu or vegan cheese shreds to the veggie balls for variation.

  • For a pretty restaurant-style presentation, garnish with some cashew cream or other on dairy cream and chopped cilantro.

How to make Vegan Malai Kofta:

vegan kofta batter in a food processor

Make the kofta: Process the seeds or nuts until a coarse meal forms. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix). The potato will release some moisture into the mixture, making it easy to make smooth balls. Do not let the mixture sit for too long at this point or it will be too moist As the potatoes keep leaking moisture.

Take 2 to 3 Tbsp of the mixture and make round or football-shaped balls 1.5-inch size or smaller so they cook through evenly. Place on a parchment-lined baking sheet. Bake the koftas at 425 F for 20 minutes. Alternatively, pan-fry them in 1/2 inch oil for 5 to 6 minutes until golden on most sides

onions being stir-fried in a black skillet with spices to make malai kofta gravy

Make the gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.

overhead shot of vegan malai kofta gravy in a black skillet

Add the tomato, cashews, 1/4 cup water, and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender. Blend the mixture with 1/4 cup water until smooth

vegan malai kofta gravy being blended in a food processor

Bring to a boil, add kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro.

overhead shot of a skillet with vegan kofta in a dairy-free Indian gravy with chopped cilantro on the side

 

MORE INDIAN MAINS FROM THE BLOG

  • Butter Tofu GF
  • IP Tikka Masala Simmer Sauce , with Cauliflower. GF
  • Tofu Amritsari Masala.GF
  • Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
  • Mushroom Matar Masala
  • Bombay Potato and Peas
  • Tofu Pasanda
  • Tofu in Spinach Curry – palak Tofu paneer

 

 

 

 

Filed Under: Comfort Food Recipes, diwali, Gluten free Option, Indian Vegan Recipes, main course:India, nut-free option, Oil free option, soy free, Winter Tagged With: cashews, chickpea, garam masala, garlic, ginger, potato, turmeric, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Arthur in the Garden! says

    July 5, 2020 at 5:41 am

    Yummy!

    Reply
  2. Maneesha says

    July 5, 2020 at 6:09 am

    This looks amazing! Do you use cooked potato? Or raw potato?

    Reply
    • Richa says

      July 5, 2020 at 11:32 am

      Raw

      Reply
    • Richa says

      July 5, 2020 at 12:11 pm

      Raw . But you can use cooked as well. The balls will cook faster with pre cooked potatoes.

      Reply
  3. Danielle says

    July 5, 2020 at 3:32 pm

    omg Malai Kofta is my favorite Indian dish!! Thanks for posting your recipe. Since I’ve become vegan, I of course haven’t eaten it in restaurants. I’ve tried other vegan recipes but they weren’t as good as I’d hoped, so I’m really looking forward to trying yours. Thanks again for sharing your recipes!

    Reply
  4. Jason says

    July 6, 2020 at 10:32 am

    5 stars
    I made this for lunch today and it was SO good! I will definitely be making this again! Thanks!

    Reply
    • Richa says

      July 6, 2020 at 10:40 am

      Awesome!!

      Reply
  5. Emily says

    July 6, 2020 at 6:34 pm

    5 stars
    Omg! My fave from your book! This is so delicious!

    Reply
    • Richa says

      July 7, 2020 at 4:48 pm

      Awesome

      Reply
  6. Varun Sharma says

    July 7, 2020 at 12:23 am

    5 stars
    Wow..!! It looks delicious. And the balls looks so good. I love this dish.

    Reply
    • Vegan Richa Support says

      July 7, 2020 at 10:08 am

      Thanks for stopping by! 🙂

      Reply
  7. arj says

    July 7, 2020 at 7:06 am

    This is my favorite from restaurants I can’t eat anymore because of dairy intolerance. I never consider making it on my own because it seemed too complicated. But now I can! Thank for the recipe!

    Reply
    • Richa says

      July 7, 2020 at 4:49 pm

      It’s just a few more steps. Make the sauce ahead !

      Reply
  8. Christine says

    July 8, 2020 at 5:00 am

    5 stars
    Just finished making this. It is INCREDIBLE. 100% worth the effort. The kofta has a great texture and was much faster and easier to make than I expected. Will definitely make this regularly!

    Reply
    • Richa says

      July 9, 2020 at 11:36 am

      Yay!!! So glad you loved it

      Reply
  9. Sue says

    July 9, 2020 at 6:26 am

    5 stars
    The one I tasted for breakfast was so good. :). I especially love the sauce. Can’t wait for dinner! Thanks Richa.

    Reply
    • Richa says

      July 9, 2020 at 11:37 am

      Awesome!!!

      Reply
  10. Liz says

    July 10, 2020 at 12:47 pm

    5 stars
    Loved this recipe. The Koftas were really tasty, but the real star is the lovely spicy sauce. I will definitely be making this one again.

    Reply
    • Vegan Richa Support says

      July 10, 2020 at 4:59 pm

      awesome sauce. and you could use it on other dishes as well. Thanks a million!!

      Reply
  11. Maia says

    July 11, 2020 at 10:24 am

    5 stars
    This is my second Indian recipe I’ve made from your site and it was/is seriously amazing. The flavors have depth and character like your other one I’ve made. I took the suggestion of using 1/2 garbanzo beans and 1/2 extra firm tofu and I also baked the meatballs on baking parchment paper. (To the question below, I grated a raw Idaho potato, and it was raw going into the mixture for the meatballs). The meatballs turned out being spongy and meaty the way you want your meatballs to turn out. This recipe took me a long time to make but well worth it. I microwaved some organic brown rice from a bowl from Costco and then put the sauce and 2 meatballs on top for a lunch. Unbelievable recipe! Seriously one of my favorite go-to websites for recipes. Thank you again Richa for sharing and giving your passion to me/us!

    Reply
    • Richa says

      July 13, 2020 at 11:18 am

      Yay!!!

      Reply
  12. Alison says

    July 12, 2020 at 3:49 pm

    Hi! When do I add fenugreek leaves?

    Reply
    • Richa says

      July 12, 2020 at 4:02 pm

      Add them to blender or half to the blender and half while simmering with kofta balls

      Reply
  13. Jackie says

    July 13, 2020 at 8:15 pm

    5 stars
    This is the first time I was able to make kofta that didn’t fall apart! My spouse, who is Indian and vegetarian but not vegan, really liked it. Neither of us really thought it was like the soft, cheesy paneer kofta that we get at his childhood home, but the gravy was awesome and spouse said it reminded him of gatte. I guess I should say I subbed the hemp/ almond flour with besan…. so I guess that makes sense…. but I *hate* gatte (spouse LOVES it, so this was a compliment from him) and would never put in the effort to make it, but I like kofta and I enjoyed making this. So it’s a win/win.

    If I make it again I want to incorporate a soft vegan mozzarella and maybe reduce the amount of flour by a little. Might make it harder to shape, but I think I want a more delicate kofta.

    Reply
    • Richa says

      July 13, 2020 at 8:57 pm

      Great yes the besan Would definitely alter the structure and flavor of the kofta. The almond flour or cashew flour makes like paneer. That In combination with vegan mozz will make it even more paneer like

      Reply
  14. Cheryl says

    July 14, 2020 at 4:58 pm

    5 stars
    This was so delicious and quite easy to make. I will be doubling the recipe next time since there wasn’t a drop to spare. Reminded me of my favorite Malai kofta from before I became vegan. Thank you so much for the recipe.

    Reply
    • Richa says

      July 14, 2020 at 5:32 pm

      Awesome!!

      Reply
  15. Anna Brewer says

    July 15, 2020 at 1:47 pm

    5 stars
    This was so delicious! The koftas were nicely spiced and the sauce too was flavourful and slightly sweet. I added a little extra water to the sauce to thin it out, but apart from that, followed the recipe exactly (I used pumpkin seeds in the kofta and cashews in the sauce). Leftovers tasted even better the next day!

    Reply
    • Richa says

      July 15, 2020 at 2:25 pm

      Awesome! Yes indian food always tastes best after sitting a few hours when the spices infuse and settle!

      Reply
  16. Kim Burns says

    July 19, 2020 at 5:17 pm

    5 stars
    So good. I am going to double the gravy but otherwise no changes

    Reply
    • Richa says

      July 19, 2020 at 5:21 pm

      Awesome!! Yes to more sauce!

      Reply
  17. Maneesha says

    July 20, 2020 at 6:11 am

    5 stars
    So delicious! I made this for dinner last night, and the curry was AMAZING!! i think it’s so clever to make this out of potato and chickpeas , thereby making it soy free!

    Reply
    • Richa says

      July 20, 2020 at 12:10 pm

      Awesome! I like it so much more with chickpeas as tofu can add a softer texture.

      Reply
  18. Kerri says

    July 20, 2020 at 8:21 pm

    5 stars
    This was delicious and fun to make! Was a hit with my husband and my toddler

    Reply
  19. Hema says

    July 24, 2020 at 10:40 am

    5 stars
    Super

    Reply
    • Vegan Richa Support says

      July 25, 2020 at 11:00 am

      🙂

      Reply
  20. Madhvi says

    July 24, 2020 at 8:42 pm

    never heard of vegan malai koftas…look so tempting….

    Reply
    • Vegan Richa Support says

      July 25, 2020 at 11:07 am

      🙂

      Reply
  21. Cretia says

    August 11, 2020 at 3:17 pm

    So excited to try this! Kofta are my favorite and I’ve never made them at home. Do you think this recipe would freeze well? Wondering about making a big batch and then having easy weekday meals.

    Reply
    • Vegan Richa Support says

      August 12, 2020 at 8:18 pm

      i’m excited for you – I would suggest freezing the sauce and (raw) koftas separately if you can.

      Reply
  22. Compassionate Christina says

    August 25, 2020 at 10:10 am

    5 stars
    I have tried other vegan Indian recipes and the flavor just does not compare! The flavor is so authentic and delicious. Cannot wait to receive your cookbook! Thank you for sharing this delightful meal! Wish I could give it 10 stars.

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 11:22 am

      I’m so happy that you love it and i’m so glad to share my cookbook with you. thank you so very much – you’re too kind.

      Reply
  23. Rake says

    September 7, 2020 at 11:25 am

    5 stars
    Hi,

    If we have your book (Vegan Richa’s Indian Kitchen), should we follow the book recipe or this one, seeing as they are slightly different! Thank you!!

    Reply
    • Richa says

      September 7, 2020 at 1:43 pm

      They r pretty similar recipes. The bars are almost the same. Book uses toasted cumin seeds while here I use ground cumin for quicker option. I like the whole seeds version more from the book.
      The book sauce is lighter and nut free while this is richer. So depending on what you are craving, choose the sauce 🙂

      Reply
  24. Aman says

    September 9, 2020 at 4:15 pm

    5 stars
    I just made this gravy with your cauliflower koftas for dinner. Both of them were exceptional and a much more of a nutritious recipe. I cannot wait to try other koftas! Thank you for sharing such an amazing and delicious recipes.

    Reply
  25. Juhi sharma says

    September 15, 2020 at 5:15 am

    5 stars
    This looks delicious! Will deifintely give it a try. I also love gatte ki sazi with roti.

    Reply
    • Vegan Richa Support says

      September 15, 2020 at 8:10 pm

      Awesome ! i’m excited for you

      Reply
  26. Jenny says

    September 19, 2020 at 10:10 am

    5 stars
    Yummy! Will definitely make again. The kids ate it too! Thanks so much!

    Reply
    • Richa says

      September 19, 2020 at 11:47 am

      Yay

      Reply
  27. Carly says

    October 1, 2020 at 3:57 pm

    Do these freeze well?!

    Reply
    • Vegan Richa Support says

      October 1, 2020 at 7:12 pm

      sure, simply freeze the balls and sauce separately

      Reply
  28. Sarah says

    October 2, 2020 at 12:32 pm

    5 stars
    Made this for dinner tonight – it was incredible!!! I followed the recipe exactly and it turned out so well! I cooked for two vegan skeptics and they were so impressed, thank you vegan richa!

    Reply
    • Richa says

      October 2, 2020 at 10:35 pm

      Awesome!!

      Reply
    • Richa says

      October 4, 2020 at 6:36 am

      Yay

      Reply
  29. Heather says

    October 8, 2020 at 7:10 pm

    5 stars
    Made this tonight. Used my air fryer to do the kofta balls and they turned out perfect! Super easy and amazingly delicious recipe.

    Reply
    • Richa says

      October 8, 2020 at 7:35 pm

      Awesome

      Reply
  30. Jennifer W says

    October 10, 2020 at 6:56 pm

    5 stars
    I made the kofta (someone else made the sauce), and it was a big hit!I had only rice flour and cashews (in place of hemp seeds and oat flour) and it still worked out great!

    Reply
    • Richa says

      October 10, 2020 at 7:12 pm

      Awesome. I often use cashews. It’s mentioned right next to the hemp seeds. Hemp or pumpkin or cashews

      Reply
      • Jennifer W. says

        October 11, 2020 at 12:36 pm

        Yes, thank you for giving great alternatives! Very helpful!

        Reply
  31. Usha says

    November 1, 2020 at 2:32 pm

    Made this for dinner today. Excellent recipe, tastes so delicious. I used both chickpeas and tofu, and almond flour. Another awesome recipe.

    Reply
    • Richa says

      November 1, 2020 at 3:16 pm

      Awesome

      Reply
  32. Mamatha says

    December 4, 2020 at 4:18 pm

    5 stars
    This was delicious. Never thought I would make this from scratch. Thanks!

    Reply
  33. sheila says

    December 7, 2020 at 4:01 pm

    is it possible to make these Vegan Kofta one or two days ahead

    Reply
    • Richa says

      December 7, 2020 at 8:39 pm

      Yes you can shape and refrigerate or pan fry and refrigerate

      Reply
  34. Tina Stokes says

    January 4, 2021 at 11:11 am

    5 stars
    This was amazing! I would double the curry/gravy next time.

    Reply
    • Richa says

      January 4, 2021 at 12:18 pm

      Yes def double! Thanksk

      Reply
  35. Lydia says

    January 6, 2021 at 9:03 am

    5 stars
    I love finding new Indian recipes, and I love that you included a lot of alternative ingredients. I left out the sugar but otherwise followed the original recipe, and it turned out amazing! Definitely adding it to our dinner rotation.

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:28 pm

      Excellent ! I”m glad

      Reply
  36. Shelagh says

    January 17, 2021 at 12:39 am

    5 stars
    Made this last night and it was really good. I can see that he gravy could be used for other dishes, it has a really good flavour. Definitely one to repeat. Thank you.

    Reply
    • Vegan Richa Support says

      January 17, 2021 at 8:13 am

      Excellent , thank you

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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