This Malai Kofta recipe tastes like it’s straight out of a restaurant. What’s not to love about deep fried vegetable dumplings floating in sea of rich, creamy curry?
When it comes to eating out at an Indian restaurants, malai kofta is to vegetarians what butter chicken is to us meat eaters. They’re equally good but in different ways. Truthfully, if I HAD to choose… I think the malai kofta would win. Yup, I went there.
This dish is fit for a king. Literally. Malai Kofta is part of Mughlai cuisine, a style of cooking that developed in royal kitchens during the Mughal era in India. Mughlai cuisine is known for its use of rich ingredients including nuts, cream, butter and dried fruit. Malai Kofta is typically made with “malai” which means heavy cream and and koftas, which are deep fried vegetarian “meatballs.” For this recipe, I use the cream from a can of refrigerated coconut milk.
The koftas are made of mashed vegetables, sweet potato and chopped cashews. The cashews give the meatballs texture which goes perfectly with the creaminess of the dish. Serve this alongside naan, roti or a paratha.
This dish is really simple to make – BUT – it takes time. That’s because you have to first make the veggie balls, roll them in tapioca flour and then shallow fry them. Then you have to make the curry. If you don’t want to do all of this in one day, you can make the veggie balls in advance. I think they taste best when fresh, but I’ll sometimes fry these koftas a day or two before making the curry – and they’re still crazy good.
If you’re looking to impress dinner guests, this recipe is sure to do it. Enjoy! 🙂
Ingredients
- ½ cup tapioca flour
- avocado oil enough to fry
To Make the Kofta/Vegetarian Dumplings
- 1 cup frozen peas
- 2 carrots diced
- 1 cup of mashed sweet potato ~1 large sweet potato or white potato
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Thai bird chili minced
- ¼ cup cashews chopped
- 2 tablespoons coconut cream from the top of a can of refrigerated coconut milk
To Make the Malai Kofta Curry:
- 2 tablespoons avocado oil
- ½ teaspoon cumin seeds
- 1 large yellow onion roughly chopped
- 3 cloves garlic roughly chopped
- 1- inch knob ginger chopped
- 1 Thai bird chili chopped
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon coriander powder
- 1 tablespoon white poppy seeds soaked in 3 tbs water
- 1 14.5 ounce can organic diced tomatoes
- 1 cup water
- 3 tablespoons coconut cream from top of a refrigerated can of full fat coconut milk
- optional garnish: cilantro leaves chopped
Instructions
To Make the Kofta/Vegetarian Meatballs
- Bake the sweet potato.*
- Boil the peas and carrots in water over medium heat until soft.
- Drain the vegetables (make sure they are completely dry) and then put them in a food processor - give the veggies a few pulses to coarsely blend.
- In bowl, combine the sweet potato, coarsely blended carrots and peas and the rest of the ingredients listed under kofta/vegetarian dumplings. Roll into little balls.
- In a plate, pour ½ cup of tapioca flour and roll the balls so that they are coated with flour.
- In a wok on medium heat, shallow (or deep) fry the dumplings in avocado oil or fat of choice until golden brown.
- Drain them on a paper towel lined plate and set aside while you make the curry.
To Make the Malai Kofta Curry:
- Add avocado oil and cumin seeds to a pan on medium heat. When the cumin seeds turn brown, add onions.
- Once the onions turn golden brown (after about 10-15 minutes), add the garlic, ginger and thai bird chili.
- Stir fry for a minute, then add the spices. Stir fry for another minute then turn off heat.
- Once the mixture has cooled, put it in a blender along with the can of tomatoes and the poppy seeds. Blend until everything is pureed.
- Add the puree and 1 cup of water back into the pot and cook on medium heat for 5 minutes.
- Add 3 tablespoons of coconut cream and mix well.
- Turn off the heat and add the koftas/meatballs to the curry right before serving.
- Sprinkle with cilantro leaves and serve.
Charlotte says
Love this recipe – the kofta turn out perfectly every time! 😀
Ashley - My Heart Beets says
Thanks, Charlotte! I’m so glad you like this recipe 🙂
Eshani says
Hi Ashley!
Thank you for the great recipe.
Can I use any other lower carb flour instead of tapioca flour?
Ashley - My Heart Beets says
Hi Eshani, I have only tested this as written sorry!
Varsha says
Ashley, I don’t know if you will see this, but is there any chance you will adapt this for IP, or create a new one for IP? We literally live by all your recipes for Indian food (I am not even remotely exaggerating), but I’m starting to get a bit jealous of all the chicken dishes my family enjoys (I’m the only vegetarian), so please post a kofta recipe or more paneer recipes if you can. Sorry for being so demanding 🙂
My Heart Beets says
Hi Varsha, lol! thank you for the kind words – they made my day 🙂 I will add a kofta recipe to my list of recipes to try in the IP! Thanks for the feedback 🙂
Madonna says
Sounds Delicious!!! Just wondering how much this recipe serves.
Lula says
Yum! l would love to make this but don’t have poppy seeds on hand. Could I take it out completely? But would it make a huge difference in taste? If you have any other recommendations for replacement – that would be greatly appreciated! Thanks for sharing this recipe 😊
My Heart Beets says
Lula, yes you can leave the poppy seeds out 🙂
Sarah says
Made this last night. Incredibly rich and delicious!
Thank you so much for this divine recipe!
My Heart Beets says
I’m so happy to hear that, Sarah!
Judith Bryar says
Hello Ashley, thank you so much for this recipie! I fell in love with Malai Koftas at a local restaurant many years ago and no matter where I went and it was on the menu I tried it …never the same! We moved from that area to another state and I have craved M.K for years. I cooked your version last night added spinach instead of peas to the kofta and as we are not chili fans only added a tiny pinch of chili. I also added spinach chopped and coarsely chopped cashews to the sauce. YOU NAILED IT! Its now a must do in our household. Thank you so much.
My Heart Beets says
Judith, I’m so glad you liked the recipe!! Thanks so much for letting me know how it turned out for you 🙂
judith bryar says
Tonight i am trying the chicken pot pie, my husband loved the left over naan bread, its the first time i have made it!
I WILL CONVERT HIM YET! 😆
My Heart Beets says
Awesome!! I hope you love the pot pie, let me know how it turns out 🙂
Judith says
The Chicken Pot Pie was awesome as well, I must say everything I have made from your site is delicious, I haven’t had a failure yet. Thank you
My Heart Beets says
That’s so sweet of you to say! Thanks Judith 🙂
Sharyn says
Hello Ashley – I’m eager to try this recipe but wonder if I can leave out the chile or use just a pinch of chili powder or flakes? Also, is it possible to bake the koftas?
Thanks, Sharyn
My Heart Beets says
Hi Sharyn! You can leave out the chile – maybe use a pinch of cayenne instead. I don’t think baking the koftas will work – I don’t think they’ll hold well together but if you try please let me know!
Brian says
Made this using Yves kale and quinoa bites instead of taking the time to make the balls. Worked really well. Excellent sauce.
My Heart Beets says
Brian, that sounds great! Glad you made it work for you 🙂
Melissa says
Hi Ashley, I wanted to make this but I think I´ll only be able to get black poppy seeds, no white ones around here. I live in Spain and Amazon doesn´t ship many things here, not to mention it would take a long time to receive it. I don´t suppose the black ones are a good substitute? Thanks for all the yummy recipes!
My Heart Beets says
Hi Melissa! There’s no difference in flavor so you can use either one 🙂 Please let me know what you think of it!!
h7opolo says
Ah-Maze-Ing. Amazing. My wife and I tagged teamed it. MMM is what I think when I remember eating them five minutes ago. We were trying to replicate one of our favorite Indian dishes that we’d order at restaurants. This recipe came so very, very close and had my eyes rolling back in my head with pure, hedonistic pleasure. The sweet potato/coconut cream mixture make this a decadent, dessert-like-yet-savory entree. I accidentally mixed up the amounts of coconut cream, so our koftas were extra creamy and it was still authentic tasting. This has instantly become one of our favorite recipes.
My Heart Beets says
That’s awesome!! So glad you both liked it!!
h7opolo says
Ah-Maze-Ing. Amazing. My wife and I tagged teamed it. MMM is what I think when I remember eating them five minutes ago. We were trying to replicate one of our favorite Indian dishes that we’d order at restaurants. This recipe came so very, very close and had my eyes rolling back in my head with pure, hedonistic pleasure. The sweet potato/coconut cream mixture make this a decadent, dessert-like-yet-savory entree. I accidentally mixed up the amounts of coconut cream, so our koftas were extra creamy and it was still authentic tasting. This has instantly become one of our favorite recipes.
This dish wakes up every taste bud on your tongue.
Simon says
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Joelle says
This recipe looks great, and I am excited to make it Saturday! I have made quite a few of your recipes and have loved them all. I just wanted to clarify that the 2 diced carrots do not get cooked with the frozen peas/mixed veggies? Do they just get chopped and thrown into the food processor with them? Thank you!
My Heart Beets says
Joelle, so glad you like my recipes 🙂 As for the carrots – they do get cooked and mashed with the peas. I tried to re-write the directions to avoid any confusion, please let me know how this turns out for you!
Bree says
is there a sub for cashews? I have a cashew allergy.
My Heart Beets says
Bree, you can try peeled almonds. Just soak them and peel off the skins. If the skins don’t peel easily, just microwave them for a minute until you can slide the peels right off.
Salim says
This is one amazing dish. The koftas themselves are awesomeness defined. I had to really fight temptation to finish them of while I was making the curry sauce gravy, which when I licked my fingers while pureeing it couldn’t believe the taste. Combining the two wow then adding coconut cream. Then to have it with the paleo naan ooooohhhh. This is THE best paleo dish I have eaten thus far and I this far afar I have to go to get something comparable to this. Amazing. Wonderful. Fantastic. Awesomeness defined!
My Heart Beets says
Thank you, Salim! I’m so happy to hear that you liked it so much!! Your comment made my day!
Suzanne says
I can’t wait to try this recipe!! I’ve been gluten free (health issues) for almost two years and paleo for more than a year. I’ve loved trying new recipes but your site has me excited all over again. I found it two weeks ago and since then I’ve made your Navratan Korma, Naan and Pizza Crust. My husband is much pickier than I am and he has loved them all. The Naan & pizza crust are really the best ‘bread’ substitutes we’ve had. I’ve got your blender brownies in the oven right now and can’t wait. Thanks!
My Heart Beets says
Suzanne, thank you so much for leaving me this comment! I’m so happy you’ve made so many of my recipes and that you and your hubby both love them! How did the blender brownies turn out for you? I hope you both love the malai kofta! 🙂
Suzanne says
The brownies were great. They are the best modified version of brownies that I’ve made so far. My husband’s family has a favorite family cake that has layers of chocolate cake and a whipped cream icing. We can’t eat it anymore but I made up a batch of coconut milk whipped cream to pair with the remaining brownies —- soooo good. 🙂
My Heart Beets says
So glad to hear that!! Thanks for letting me know how they turned out 🙂
Rebecca says
How many people does this recipe serve? I am thinking of making this for 4 people tomorrow, but I don’t know if I should double it. Will it double ok?
My Heart Beets says
Hi Rebecca, I think this recipe will easily serve 4 but I suppose that also depends on how hungry you all are and what other dishes you’re serving. I’d suggest doubling the recipe just in case – if anything, you’ll have delicious leftovers! 🙂 Let me know how this turns out for you!
Jaclyn says
Oh wow. This looks so delicious! I need to make this ASAP. I wonder if I could make the curry a day ahead, then reheat it and drop in some freshly-fried dumplings?
My Heart Beets says
Hi Jaclyn, yes you can definitely make the curry (and the koftas) in advance 🙂 Let me know how this turns out for you once you make it!
Bethy says
Did you ever make it?
Dawn Hage says
Also…how big is the can of tomatoes? I’m from Canada and they come in 14 oz or 28 oz sizes. Should I drain them first? Thank you!!
My Heart Beets says
Dawn, the can is 14oz (I’ve linked to the brand/size that I use) and you don’t need to drain them. Let me know how it turns out for you 🙂
Dawn says
Thank you for your reply! I think what I may have done wrong…is I cooked the carrots as well as the pes beforehand…in fact, I probably overcooked them. When I looked at your picture, I can see that those are likely raw carrots. That would explain why it was too watery. Everything else turned out really well and even the balls were really tasty and i will definately make this again!! I use your paleo naan recipe constantly and everyone I have made it for falls in love with it – even regular bread eaters! I can’t wait to try more of the recipes on your blog – thank you again. 🙂
Dawn Hage says
Hello Ashley…Il love your site – thank you for these recipes. I had a problem with the dumplings though – are you supposed to add 1/2 cup of tapioca flour to the veggies and then roll them in more? Or just roll them? It wasn’t clear – it said add everything from that list of ingredients. My balls were really soft and gooey. First, I didn’t add any flour – just rolled them…but it was like trying to roll oatmeal. I then added some flour and eventually kind of plopped them into the oil. They didn’t look like yours…what did I do wrong? Thanks!
My Heart Beets says
Dawn, thank you for the message! I’m so sorry about the confusion – you don’t add the tapioca flour to the balls, you roll the balls in the flour. I removed the tapioca flour and avocado oil from underneath the kofta ingredients to hopefully clear that up. I hope you’ll try making the dumplings again – they are worth the effort! Please let me know if you have any more questions!
Diana says
This looks so good! I hope I have time soon to make some of your delicious recipes!
Feed The Clan says
This looks incredible!
Marianne says
Could you put meat in this. Sounds delightful! Thanks!