Koftas are fried dumplings usually made with vegetables like bottle gourd or paneer or meat and cooked in a rich tomato and cream sauce. Everyone loves the rich creaminess of malai kofta. I wasn’t sure if a vegan version would be good enough. Surprisingly this version got the tick from the family. I don’t favour vegan cheese or vegan cream. I always feel it has a lingering after taste. That’s why in my no cream, no paneer version, I made with cashew nuts and tofu. Trust me, no one would be able to sniff the tofu and will convert even the worst sceptic.
INGREDIENTS
FOR THE KOFTAS
300g firm tofu
100g potato, boiled, peeled and grated
1tbsp onion powder
2tsps sesame seeds
½tsp chilli powder
½tsp turmeric
3tbsps potato flour
Small handful of sultanas soaked
Oil for deep frying the koftas
