Tofu with its high protein and amino acids combined with potato rich in fibre and antioxidants makes this dish an excellent plant based meal.
- 1 Bay leaf
- 3 pepper corns
- 2 cardamom
- 1 tsp cumin seeds
- 2 cloves
- 3 tomatoes ( roughly chopped)
- 2 Onions ( roughly chopped)
- 1tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp kasuri methi
- 100gms tofu ( grated )
- 4-5 tsp & also for binding maida/ plain flour
- 2 green chillies ( chopped )
- 3 medium sized potatoes ( boiled and mashed )
- 1 tsp ginger garlic paste
- 2 tsp garam masala
- Coriander leaves ( chopped)
- 4-5 cashews for puree and chopped cashews for kofta
- 4tbsp coconut milk
- Oil for frying kofta
For Tofu Kofta
- In a bowl add the mashed boiled potatoes, grated tofu,1tsp salt, 1 tsp garam masala,1tsp red chilli powder, chopped green chillies &chopped coriander leaves and mix all the ingredients.
- Add 3-4 tsp maida/plain flour in batches and knead into a smooth dough.
- Take a little portion of dough & take a little dry flour on hands to flatten it into a bowl shape.
- Add the chopped cashews into the dough & seal them from all sides into a ball or kofta.
- Roll into dry flour and keep aside.
- Heat oil in a Kadhai and shallow fry all the koftas on Medium flame.
- Turn the koftas after a min and let it cook evenly on both sides.
- Once it turns golden brown, place it on a paper towel and set aside.
It will take around 30-45 mins for the soy milk to thicken and reduced on medium flame.
- Heat oil in a pan and add cumin seeds and let it crackle and then add all the spices and saute it on low flame.
- Add the onions tomatoes & cashews and saute it for two minutes until the tomatoes are softened.
- Turn off the flame and let it cool for 2-3 minutes and then blend it into a smooth paste.
- Further, heat oil in a pan and add ginger garlic paste and red chilli powder and mix them on low flame.
- Add the smooth paste into the pan and let it simmer for a minute and then add. coriander powder and kasturi methi and coconut milk & give the gravy a mix.
- Add 1-tsp salt for taste & let it simmer for 1-2 minutes until all the flavours are absorbed.
Place all the kofta in a bowl and pour the hot gravy covering the koftas completely and then garnish it with some chopped coriander leaves.
Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.