VEGáN MáLáI KOFTá: INDIáN DUMPLINGS IN CURRY TOMáTO CREáM SáUCE

Potáto ánd tofu-ricottá dumplings áre fried or báked until crispy on the outside ánd soft inside, then served with á flávorful curried tomáto creám sáuce. Enjoy with some Indián flátbreád or básmáti rice.

INGREDIENTS

• Koftá
• 1¼ lb yukon gold potátoes (generálly 4-6 potátoes)
• 1 lb firm or extrá firm tofu
• ½ cup corn stárch or árrowroot stárch, more if needed
• 2 tbsp minced cilántro, leáves ánd stems
• 1 tbsp lemon juice
• 2 tsp gárám másálá
• 1¾ tsp sált
• 1 cup frozen green peás
• oil for frying or báking
• Curry Tomáto Creám Sáuce
• 1 lárge yellow onion, coársely chopped
• 1 32 oz cán diced tomátoes
• ¼ cup cáshews
• 4 cloves gárlic, chopped
• 1" piece fresh ginger, chopped
• 1½ tsp gárám másálá
• 1 tsp ground turmeric
• ½ tsp cáyenne pepper
• 1 tsp sált
• 1 15 oz cán coconut milk
• 1 tbsp kásoori methi (dried fenugreek leáves), OR 1 tsp fenugreek seeds
• cilántro, for gárnish (optionál)

DIRECTIONS

1. First cook the potátoes for the koftá. Peel ánd cut the potátoes in hálf, then pláce them in á pot ánd cover with wáter. Pláce á lid on the pot ánd bring the wáter to á boil over high heát. Turn the heát to medium ánd let boil for 10-15 minutes until the potátoes áre fully cooked ánd eásily pierced with á fork. Dráin the hot wáter from the potátoes, másh them until smooth, ánd set áside.
2. While the potátoes áre cooking, stárt the curry tomáto creám sáuce. In á lárge heávy bottomed pot ádd the onion, cánned tomátoes ánd their juices, cáshews, gárlic, ginger, gárám másálá, turmeric, cáyenne, ánd sált. If you áre using fenugreek seeds insteád of kásoori methi, álso ádd the fenugreek seeds át this point. Cover the pot ánd bring it to á simmer over medium heát. Let simmer covered for 15 minutes, stirring occásionálly.
3. Tránsfer the onion ánd tomáto mixture to á blender ánd blend until smooth, máking sure to vent so hot áir doesn't build up in the blender. álternátively, you cán use án immersion blender, but the finál sáuce will not be ás silky smooth. Pour the creámy mixture báck into the pot ánd ádd the coconut milk, reserving ~1/4 cup báck to serve ánd crush the methi in your fingers ánd ádd to the pot. Mix together ánd cover the pot ánd set áside until the koftá áre reády.
4. In á lárge mixing bowl, másh the tofu by squeezing it in your hánds until it's creámy ánd no chunks remáin. You wánt to háve the texture of ricottá. álternátively you cán blend it in á smáll food processor until smooth.
5. ádd the máshed potátoes to the máshed tofu álong with the corn stárch, minced cilántro, lemon juice, gárám másálá, ánd sált. Mix together ánd test the consistency by forming some into á báll. It should hold together. It cán stick to your hánds á little, but if it is very sticky or too wet ánd fálling ápárt, you cán ádd á bit more corn stárch. This cán váry depending on whát bránd ánd váriety of tofu you use, but the recipe is quite flexible. Mix in the frozen peás. Shápe the koftá mixture into heáping 1 táblespoon portions ánd roll into bálls or into á footbáll shápe (á torpedo).
6. To fry the koftá: Heát ábout 2-inches of high heát sáfe oil in á heávy bottomed pot over medium-low heát. Test the oil either with á thermometer until it is 325-350 ºF or you cán test with á smáll piece of the koftá mixture: the oil should bubble/boil vigorously áround it ánd the koftá should floát to the surfáce fáirly quickly áfter being dropped in. When the oil is heáted fry the sháped koftá in bátches, being cáreful not to overcrowd the pán, until the koftá is á beáutiful dárk golden brown color, flipping hálfwáy through for even cooking. This should táke 5-10 minutes, depending on the temperáture of your oil, how much oil you háve heáted (more oil meáns the temperáture is more stáble when you ádd the koftá), ánd how mány koftá you ádd át once. When the koftá áre cooked, tránsfer to á páper towel lined pláte with á wire spider stráiner. Repeát with remáining bátched of koftá until áll áre cooked.
7. To báke the koftá: Preheát the oven to 425 ºF. Line á báking tráy with párchement ánd spráy or brush with oil. árránge the sháped koftá onto the báking tráy so there is ½-1" between eách koftá. Spráy or brush the tops with oil. Báke for 30-40 minutes, flipping áfter the first 15-20 minutes, until both sides áre golden ánd the edges of the koftá áre crispy ánd chewy. It's normál for the koftá to lose their shápe á little ánd flátten when báked.
8. When reády to serve, pour the sáuce overtop the koftá (only use whát you will eát in one sitting, ás the koftá get soggy once in the sáuce), then pour the reserved coconut milk over top the koftá. Gárnish with cilántro if desired. Enjoy with Indián flátbreád ánd/or básmáti rice.

Recipe Adapted From thecuriouschickpea.com

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