Without Fail cooking recipe Vegan Malai Kofta with 24 ingredients and 12 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Vegan Malai Kofta easy, bouncy, practical.
Good Afternoon my mother, now you can cook recipe Vegan Malai Kofta with 24 ingredients and 12 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 24 ingredients and 12 stages of easy cooking Vegan Malai Kofta.
Ingredients for Vegan Malai Kofta
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Prepare 4-5 : Potatoes.
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Needed 1 lb : extra firm tofu, firm will do as well.
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Needed 1/2 cup : or as needed corn starch.
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Prepare 2 tbsp : minced cilantro with stems.
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Prepare 1 inch : ginger.
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Needed 4 : green chilli.
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Needed 1 tbsp : lemon juice.
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Prepare 1/4 tsp : black pepper.
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Needed 1 3/4 tsp : salt.
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Needed 1 cup : frozen green peas.
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Prepare : oil for frying or baking.
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Prepare : Curry Tomato Cream Sauce.
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Needed 1 : large pink onion, coarsely chopped.
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Needed 4-5 : diced tomatoes.
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Needed 1/4 cup : cashews.
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Needed 4 cloves : garlic, chopped.
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Prepare 1 : " ginger, chopped.
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Needed 1 1/2 tsp : garam masala.
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Prepare 1 tsp : ground turmeric.
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Prepare 1/2 tsp : cayenne pepper.
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Needed 1 tsp : salt.
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Prepare 1 (15 oz) : can coconut milk.
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Prepare 1 tbsp : kasoori methi (dried fenugreek leaves).
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Prepare : Fresh cilantro, for garnish (optional).
If all ingredients Vegan Malai Kofta it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Step by Step Cooking Vegan Malai Kofta
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In a large heavy bottomed pot add the onions, tomatoes, cashews, garlic, ginger, garam masala, turmeric, cayenne, and salt..
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Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally..
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Transfer the onion and tomato mixture to a blender and blend until smooth, making sure it's cool down or vent it properly so hot air doesn't build up in the blender..
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Pour the creamy mixture back into the pot and add the coconut milk, reserving little back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside until the kofta are ready..
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In a large mixing bowl, mash the tofu by squeezing it until it becomes creamy and no chunks remain. The texture required of ricotta. Or you can blend it in food processor until smooth..
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Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, ginger chilli paste, black pepper and salt. Mix together and test the consistency by forming a lemon sized ball. It should hold together..
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It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch..
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This can vary on the variety of tofu. Mix in the frozen peas. Shape the kofta and deep fry..
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To fry the kofta: Heat oil in a heavy bottomed pan over medium-low heat. Test the oil temperature with a small piece of the kofta mixture: the oil should bubble around it and the kofta should float to the surface quickly after being dropped in..
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Fry the shaped kofta in batches, and fry until the kofta is a beautiful dark golden brown color, flipping halfway through for even cooking. This should take 5-10 minutes, depending on the temperature of your oil..
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When the kofta are cooked, transfer to a paper towel lined plate with a wire strainer..
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When ready to serve, pour the gravy /sauce over the kofta (only use the amount you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Garnish with cilantro if desired. Enjoy with Indian flatbread and/or basmati rice..
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