Vegan Vegetable Malai Kofta

Vegan Vegetable Malai Kofta is a rich and creamy Indian dish featuring deep-fried vegetable balls served in a luscious, spiced coconut milk gravy. Perfect for a comforting lunch, this recipe is both satisfying and full of flavor.

Ingredients

• Mixed vegetables (carrot, peas, potato) - 250 grams, boiled and mashed
• Chickpea flour (besan) - 2 tablespoons
• Ginger, grated - 1 teaspoon
• Green chili, finely chopped - 1 small
• Coriander powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Oil (for frying) - 1 cup
• Coconut milk - 200 ml
• Onion, finely chopped - 1 medium
• Tomato puree - 100 grams
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cilantro, chopped (for garnish) - 2 tablespoons

Steps

1. In a mixing bowl, combine the boiled and mashed mixed vegetables, chickpea flour, grated ginger, chopped green chili, coriander powder, cumin powder, and salt. Mix well until a dough-like consistency forms.
2. Shape the mixture into small balls (about 1 inch in diameter).
3. Heat oil in a deep frying pan over medium heat. Once hot, carefully add the vegetable balls and fry until golden brown. Remove and drain on paper towels.
4. In a separate pan, heat 1 tablespoon of oil over medium heat. Add chopped onions and sauté until translucent.
5. Add the tomato puree, turmeric powder, and garam masala to the onions. Cook for about 5 minutes until the oil separates from the mixture.
6. Pour in the coconut milk and bring to a gentle simmer. Allow it to cook for 5 more minutes, stirring occasionally.
7. Add the fried kofta balls to the gravy and let them soak for a few minutes.
8. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Contains healthy fats from coconut milk, promoting heart health.

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