Malai Kofta

This is one of my all-time favorite dishes and perfect for the cold weather. It is super rich, lightly spicy, creamy, and would be perfect served with a protein (perhaps chana masala or a side of chicken?). The ingredient list is a little intimidating but the dish won’t . That being said, I wouldn’t call this a quick recipe either.

Serves 6, Vegan and Gluten-Free

Before You Start

Preheat oven to 350 degrees Fahrenheit and prepare rice

Ingredients

Dumplings

• 1 cup grated carrot

• 1 medium potato, grated and patted dry

• 1 cup of grated carrots

• 2 Bob's Red Mill eggs, or other egg replacer

• 1 cup of garbanzo flour

• 1 tsp garam masala*

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp coriander

• 1/2 tsp cumin

• 1/8 tsp cayenne

• 1/2 tsp baking powder

• 2 tbs milk
  

Sauce 

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 tsp packed grated ginger

• 2-8 oz cans of tomato sauce

• 1-19 oz can of coconut cream (I like Mae Ploy)

• 2 tsp garam masala*

• 1/2 tsp coriander

• 1/2 tsp cumin

• 1/2 tsp tumeric

• 3/4 tsp salt

• 1/4 tsp cayenne

• 1 cup of long grain or basmati rice, rinsed + no more than 1.5 cups of water

*You can make a mix of garam masala by combining the following spices: Coriander-Cumin-Black pepper-cinnamon-nutmeg=cloves=cardamon. I listed them in order of quantity that should be used with coriander being the most dominant. Be careful with cinnamon, nutmeg, cloves, and cardamon. You should be able to smell their warmth, but I have ruined many dishes by putting too much of one of these spices.

Preparation

1. Grate carrots and potatoes in a medium bowl and then stir in egg-replacer.

2. Add the rest of the dumpling ingredients to the bowl and mix with hands until evenly incorporated.

3. Roll about 1 tablespoon of dough into a ball and gently press onto parchment-lined baking sheet. You should have about 26 dumplings. They won't expand much at all so don't worry about the spacing.

4. Bake for 20 minutes. I flipped the dumplings at 12 minutes.

5. While the dumplings are baking, mince garlic, grate ginger, dice onions.

6. Heat large saucepan or small pot with a tablespoon or two of canola oil over medium high heat.

7. Reduce to medium heat and add garlic and ginger. Cook until fragrant.

8. Add onions and cook until golden and soft, stirring occasionally.

9. Reduce heat to low and add tomato sauce. Stir.

10. Add coconut milk and spices. Stir until thickened on medium-low. If it starts boiling reduce to low.

11. Add the dumplings into the sauce and keep warm over low until you are ready to serve.

12. Serve with rice, yogurt (I use Forager Plain Cashew Yogurt), and cilantro.

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Annalise