Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce) Recipe | Samsung Food App

Name: Vegan Malai Kofta (Indian dumplings in Tomato onion curry sauce) Recipe | Samsung Food App
Total time: 45 min
Ingredients: 1/4 cup shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews ((cashews and almonds are the most neutral flavor)); 1 cup heaping cup cubed potato or 1 cup grated/shredded potato, raw ((1 medium potato)); 2 cloves garlic; 15 oz can chickpeas (or 1.5 cups cooked); 1/2 to 3/4 tsp salt (depends on if using salted or unsalted chickpeas, I used 3/4 tsp); 1 tsp garam masala; 1/2 tsp ground cumin (preferably roasted or use Dry toasted whole cumin seeds); 1/4 to 1/2 tsp cayenne/indian red chili powder; 3 Tbsp oat flour or regular flour (Or other flour of choice ); 1 Tbsp cornstarch or other starch; a generous pinch of baking soda; 2 teaspoons safflower or other neutral oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1 bay leaf; 8 cloves garlic (coarsely chopped); 1 cup chopped red onion; 1 1-inch knob of ginger, chopped; 1/2 teaspoon turmeric; 1/4 to 1/2 teaspoon cayenne; 1 teaspoon Garam Masala; 1 1/2 cups chopped tomato (fresh or canned); 1/4 cup raw cashews, (See note for nut free); 1/2 to 1 teaspoon salt; 1/2 cup water or unsweetened almond or other non dairy milk (divided); 1 1/2 teaspoons dried fenugreek leaves; 1/2 teaspoon sugar; Cashew cream or coconut cream for garnish

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This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture Crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing!...

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Ingredients

1/4 cup shelled hemp seeds or pumpkin seeds or almond flour or chopped cashews ((cashews and almonds are the most neutral flavor))
1 cup heaping cup cubed potato or 1 cup grated/shredded potato, raw ((1 medium potato))
2 cloves garlic
15 oz can chickpeas (or 1.5 cups cooked)
1/2 to 3/4 tsp salt (depends on if using salted or unsalted chickpeas, I used 3/4 tsp)
1 tsp garam masala
1/2 tsp ground cumin (preferably roasted or use Dry toasted whole cumin seeds)
1/4 to 1/2 tsp cayenne/indian red chili powder
3 Tbsp oat flour or regular flour (Or other flour of choice )
1 Tbsp cornstarch or other starch
a generous pinch of baking soda
2 teaspoons safflower or other neutral oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 bay leaf
8 cloves garlic (coarsely chopped)
1 cup chopped red onion
1 1-inch knob of ginger, chopped
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
1 teaspoon Garam Masala
1 1/2 cups chopped tomato (fresh or canned)
1/4 cup raw cashews, (See note for nut free)
1/2 to 1 teaspoon salt
1/2 cup water or unsweetened almond or other non dairy milk (divided)
1 1/2 teaspoons dried fenugreek leaves
1/2 teaspoon sugar
Cashew cream or coconut cream for garnish