If you are a fan of Indian cuisine, chances are you have heard of or even tasted the delicious Malai Kofta dish.

It is a popular vegetarian dish made with deep-fried koftas (dumplings) that are made from mashed potatoes and paneer (Indian cottage cheese), served in a rich and creamy sauce.

A bowl is full of vegan malai kofta curry.

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Why I love this
Ingredients
Instructions
Top tips
Storage
Serving suggestions
Related recipes
📖 Recipe
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The dish is widely popular and very common in indian restaurants. However, with the paneer and heavy cream, the dish is a far cry from being a vegan dish.

So, I set out to find a way to enjoy this dish in a vegan way without compromising my dietary choices.

It turned out great and is an excellent option for entertaining a large group. Like my cabbage kofta curry recipe, this dish pairs well with steamed basmati rice and jeera rice.

With this Vegan Malai Kofta Curry, you can indulge in the rich and creamy flavors of this popular dish guilt-free.

And if you have an air fryer, it becomes easier and healthier to make. So, don't wait any longer. Gather your ingredients and give this recipe a try. Trust me, you won't be disappointed!

Why I love this

This vegan version of the popular dish replaces the paneer with tofu.
The cashew cream makes the dish creamy and delicious, thus making it an excellent alternative for those who are lactose intolerant or dairy-free.
It is also a healthier option for those trying to reduce their intake of high-fat dairy products.
The dish still has all the classic flavors and spices of traditional Malai Kofta, so that you won't miss out on anything.
It's a widely popular Indian vegetarian dish that pairs well with rice or any indian bread.
Restaurant-style vegan malai kofta curry made with air fryer malai koftas( dumplings) is best for special occasions.
An excellent alternative for people trying to reduce their calorie intake without compromising on taste.
Perfect for vegans who miss out on traditional Indian food, this vegan malai kofta curry is sure to satisfy your cravings.

Ingredients

Firm tofu
Potatoes, boiled
Raw cashews
Onion and tomatoes
Ginger and garlic
kasurimethi
Spices like coriander powder, cumin seeds, garam masala, red chili powder and turmeric powder
Whole spices- cinnamon stick, cardamom, cloves and bay leaf

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Start by boiling potatoes and pressing the tofu to remove excess water.

Soak raw cashews in warm water for 15 minutes.

Prepare malai kofta

Place the cubed tofu into the food processor or blender and pulse it until it's smooth.

In a large bowl, mash the boiled potatoes with a fork or masher.

A bowl has mashed potatoes and tofu paste.

Add salt, cornstarch, nutritional yeast, and the tofu paste. Mix well.

Air fryer basket has vegan malai kofta balls.

Make small round balls from the mixture and spray them with some oil so that they don't stick to each other.

Cooking malai kofta balls

Air Fryer option: Preheat an air fryer for 5 minutes at 390°F (190°C).

Air fryer basket has fried malai kofta balls.

Carefully place the malai koftas in the air fryer basket and cook for 18 minutes, flipping them halfway through.

Deep frying option: Heat oil in a pan and deep fry the kofta balls until they are golden brown on all sides. Place the kofta on a paper towel to drain any excess oil.

Method for vegan malai kofta curry

A pan is filled with onions, garlic and tomatoes for curry base.

Place a pan over medium heat and add olive oil. As the oil heats up, add whole spices.

Once they start to release their aroma, add chopped onions and sauté until golden brown.

Add ginger garlic paste and cook for another minute.

Add tomatoes and cook till they become mushy.

Add all the spices and cook on medium-low heat for one more minute.

Switch off the heat and add soaked cashews.

Let the mixture cool down, and then transfer it to a blender. Blend it into a smooth paste.

A pan has blended malai kofta curry sauce on the heat.

In the same pan, heat two tablespoons of oil and add the tomato-cashew paste. Cook for 2-3 minutes.

Add water to adjust the consistency, and add salt and sugar. Let the gravy simmer for another 5 minutes.

A pan has malai curry and topped with air fried koftas.

Add the air-fried or deep-fried malai koftas to the gravy and let it simmer for two more minutes to absorb the gravy flavors.

A pan is filled with vegan malai kofta curry.

Garnish with kasuri methi and chopped cilantro.

Serve hot with rice or naan for a truly satisfying meal.

Top tips

If you don't have an air fryer, you can bake the koftas in the oven at 400°F for 15 minutes, flipping them halfway through.
To make this dish spicier, add some green chilies or red chili flakes to the gravy.
You can add chopped nuts like cashews or almonds to the kofta mixture for added texture and flavor.
This dish can also be made in advance and stored in the fridge. Just reheat it before serving, and it will taste just as good.

Storage

Always store the curry and koftas separately if you make this dish beforehand. The koftas can be stored in an airtight container in the refrigerator for up to 3 days, while the curry can be stored for up to 5 days.

When reheating, you may need to add a little water or coconut milk to adjust the consistency.

Leftover kofa curry can also be frozen for up to 2 months. Thaw it in the fridge overnight and reheat before serving.

Serving suggestions

Serve with basmati rice, jeera rice, or naan, chapati, phulka, or besan roti for a complete Indian meal experience.
You can also make it as an appetizer or snack by serving the air-fryer koftas with your favorite dip or chutney.