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
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.
Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce)
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
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:
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
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.
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
Bring to a boil, add kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro.
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
Barbara
Sooooo delicious! I am definitely making this again!
Vegan Richa Support
enjoy the sequuel!
Emily
Mmm so good! I did the grated potato and mashed chickpea option. I also didn’t bother blending the gravy. This is definitely going to be a recipe in my repertoire for giving my meat-loving guest house guests a vegan meal that might change their minds about plants.
Vegan Richa Support
awesome results
Itty Bitty Chef
AMAZING!!! This recipes deserves an award. Do yourself a favor and make this. If you have never had malai kofta before you are going to be obsessed. If you have, you’ll be shocked at how spot on and yet healthy this recipe is. It’s not too often that recipes are made healthier and somehow MORE DELICIOUS, but this one is magic.
Vegan Richa Support
new obsession Kofta
Mateen
I made this tonight. It was very delicious and fun to make! Will be making the gravy again more regularly and the koftas when I have more time. Thank you so much!
Vegan Richa Support
delicious and fun !! 🤩
Diane D Corrie
If I don’t have whole cumin seeds or whole corriander seeds for the sauce, can I use ground instead? What would be the quantities, and would it turn out the same?
Vegan Richa Support
it’s alwasy slightly different when using whole vs. ground spices. they have more flavour. 1 teaspoon of coriander seeds = 1 1/4 teaspoons of ground coriander Cumin Seeds 1 teaspoon of cumin seeds = 1 1/4 teaspoons of ground cumin
Lintje
made this last night and i didn’t use the hemp seed etc and use grated potatoes and chickpeas and tofu instead turned out delicious. Thanks for sharing the recipe
Vegan Richa Support
Awesome !
Siiri
This looks amazing, but fenugreek as a spice doesn’t seem to exist in my country. I googled and it is sold in capsule form in a healt store, but that’s not what I’m looking for… The question is, can you recommend any subsitute or do I just skip it while trying this?
Richa
Omit it or use 1/4 tsp ground mustard
Allison
This was delicious and I will definitely make it again. I used cashews and almond milk and baked the kofta balls.
Vegan Richa Support
Awesome !
Amira
I’ve made this recipe many times and the flavor is amazing. Best part is, I already had all the ingredients in my fridge/pantry. Making it again tonight for my family during Ramadan. 🙂
Amber
Made these with a few modifications for what I had on hand: sweet potato/yellow onion and no fenugreek. Very tasty even with the modifications!
Jennifer Weiss
I made the sauce for the first time and it is absolutely delicious – I love this recipe!
Vegan Richa Support
Excellent
Nicki
Excellent recipe! This turned out delicious. Thank you for sharing!
Vegan Richa Support
thanks for popping in ♡
Jennifer W
Hi Richa,
I love this recipe – wondering if you’ve ever used sweet potatoes in place of white potatoes in this recipe? And have you ever tried half red peppers and half tomato for the sauce? I’m cooking for someone with acidity issues right now! I’d love to make this for him! Would a little fennel help?
Thanks!
Jennifer
Shelagh
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.
Vegan Richa Support
Excellent , thank you
Lydia
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.
Vegan Richa Support
Excellent ! I”m glad
Tina Stokes
This was amazing! I would double the curry/gravy next time.
Richa
Yes def double! Thanksk
sheila
is it possible to make these Vegan Kofta one or two days ahead
Richa
Yes you can shape and refrigerate or pan fry and refrigerate
Mamatha
This was delicious. Never thought I would make this from scratch. Thanks!
Usha
Made this for dinner today. Excellent recipe, tastes so delicious. I used both chickpeas and tofu, and almond flour. Another awesome recipe.
Richa
Awesome
Jennifer W
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!
Richa
Awesome. I often use cashews. It’s mentioned right next to the hemp seeds. Hemp or pumpkin or cashews
Jennifer W.
Yes, thank you for giving great alternatives! Very helpful!
Heather
Made this tonight. Used my air fryer to do the kofta balls and they turned out perfect! Super easy and amazingly delicious recipe.
Richa
Awesome
Sarah
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!
Richa
Awesome!!
Richa
Yay
Carly
Do these freeze well?!
Vegan Richa Support
sure, simply freeze the balls and sauce separately
Jenny
Yummy! Will definitely make again. The kids ate it too! Thanks so much!
Richa
Yay
Juhi sharma
This looks delicious! Will deifintely give it a try. I also love gatte ki sazi with roti.
Vegan Richa Support
Awesome ! i’m excited for you
Aman
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.
Rake
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!!
Richa
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 🙂
Compassionate Christina
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.
Vegan Richa Support
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.
Cretia
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.
Vegan Richa Support
i’m excited for you – I would suggest freezing the sauce and (raw) koftas separately if you can.
Madhvi
never heard of vegan malai koftas…look so tempting….
Vegan Richa Support
🙂
Hema
Super
Vegan Richa Support
🙂
Kerri
This was delicious and fun to make! Was a hit with my husband and my toddler
Maneesha
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!
Richa
Awesome! I like it so much more with chickpeas as tofu can add a softer texture.
Kim Burns
So good. I am going to double the gravy but otherwise no changes
Richa
Awesome!! Yes to more sauce!
Anna Brewer
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!
Richa
Awesome! Yes indian food always tastes best after sitting a few hours when the spices infuse and settle!
Cheryl
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.
Richa
Awesome!!
Jackie
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.
Richa
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
Alison
Hi! When do I add fenugreek leaves?
Richa
Add them to blender or half to the blender and half while simmering with kofta balls
Maia
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!
Richa
Yay!!!
Liz
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.
Vegan Richa Support
awesome sauce. and you could use it on other dishes as well. Thanks a million!!
Sue
The one I tasted for breakfast was so good. :). I especially love the sauce. Can’t wait for dinner! Thanks Richa.
Richa
Awesome!!!
Christine
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!
Richa
Yay!!! So glad you loved it
arj
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!
Richa
It’s just a few more steps. Make the sauce ahead !
Varun Sharma
Wow..!! It looks delicious. And the balls looks so good. I love this dish.
Vegan Richa Support
Thanks for stopping by! 🙂
Emily
Omg! My fave from your book! This is so delicious!
Richa
Awesome
Jason
I made this for lunch today and it was SO good! I will definitely be making this again! Thanks!
Richa
Awesome!!
Danielle
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!
Maneesha
This looks amazing! Do you use cooked potato? Or raw potato?
Richa
Raw
Richa
Raw . But you can use cooked as well. The balls will cook faster with pre cooked potatoes.
Arthur in the Garden!
Yummy!