Tofu Koftas in Tomato and Cashew Curry
This is a vegan take on traditional malai koftas. Made with a mix of tofu and sweet potatoes, these koftas add a mild sweetness to the silken, tangy gravy. Instead of deep frying them, I opted to use a appe/paniyaram (Æbleskiver) pan. The addition of cashews to the curry imparts a creamy, richness to this dairy-free version. And that’s our dinner tonight.
Recipes
Tofu Koftas in Tomato and Cashew Curry
(Makes 14 koftas)
Ingredients
1 cup crumbled tofu
1 cup boiled & mashed sweet potato
1 1/2 tbsp cornflour
1 1/2 tsp grated ginger
1 finely chopped green chilli
1 tbsp chopped cilantro
1 tsp coriander powder
1/2 tsp amchur (dried mango powder)
Salt to taste
14 cashew halves (optional)
Oil for frying
Method
Mix together all ingredients, except the oil. Blend well and divide the mixture into 14 equal portions.
Flatten, place a cashew half in the middle and roll into koftas.
Using a paniyaram (Æbleskiver) pan and a little oil, fry the koftas on medium-low heat, turning until all sides are evenly brown.
Add to the hot tomato gravy (recipe below) and serve garnished with chopped cilantro.
Tomato and Cashew Curry
Ingredients
1 tbsp oil
1 large onion, diced
1 tsp ginger-garlic paste
5 large tomatoes, chopped
1/2 tsp red chilli powder
8-10 raw cashews
1 tsp jaggery
A few tbsp water for blending
Salt to taste
3/4 tsp kasoori methi, crushed (dried fenugreek leaves)
1/2 tsp zafrani garam masala (or use regular garam masala along with a pinch of saffron)
Chopped cilantro for garnish
Method
Heat oil and fry the onions with a pinch of salt until transparent.
Add the ginger-garlic paste and fry until the raw smell disappears and the onions turn golden brown.
Add the tomatoes, red chilli powder, cashews & jaggery and continue to sauté on medium heat for 10-12 minutes/until the tomatoes are cooked and the oil separates (add a little water if needed).
Remove from heat, cool and purée with a little water until smooth.
Return the curry to the pan, add the crushed kasoori methi, garam masala powder and more salt to taste. Simmer on low heat for 5 minutes and then add the koftas.
Garnish with chopped cilantro and serve hot with rice, rotis or naan.