You might wonder Vegan Malai Kofta. Here is the tip
Vegan Malai Kofta
Vegan Malai Kofta: Here’s How to Make It!
Reasons why this vegan malai kofta is so delicious
We save Malai Kofta for exceptional occasions. Well, you probably won’t whip this up on a typical Wednesday night. While there are several processes, this is not a curry for a quick evening meal. The meal is quite rich and luxurious, therefore it’s not something that most people consume on a daily basis.
My vegan Malai Kofta is a better option than the original, which is loaded with cream cheese and butter, but it’s still fried. Nonetheless, I do encourage deep-frying on exceptional occasions, such as when preparing gobi manchurian or malai kofta.
It will be totally, completely, and totally worth it since it is so very tasty. Still, there are directions on how to bake the kofta instead of frying them, which is nice, but in my opinion, the fried version is far superior.
The fried kofta are on the left and the baked kofta are on the right in the photographs below.
But before you assume that deep frying at home is too complicated, know that it’s not.
You’ll only need a spider tool and a shallow pan to dry in. Although a wok or similarly shaped pan would be ideal, I used a medium-sized saucepan (I don’t own a wok) as shown in the video. This recipe is practically flawless because it includes clear directions on how to heat the oil and how to test if it is ready to use.
Super-Firm, High-Protein Tofu
Vegan Malai Kofta – The traditional ingredient in malai kofta is paneer, a soft, chewy Indian cheese. Super-firm tofu (also known as high-protein tofu) has virtually all of the water squeezed out of it, making it fairly solid like a block, which is a close approximation of the texture of paneer but more authentic tasting.
You may use extra-firm tofu in place of super-firm or high-protein tofu if you can’t locate it. Use extra-firm tofu and squeeze as much liquid out of it as possible. It will take more than 15 minutes to get the job done. I’m talking about a full hour of pressing, with at least one paper towel change. As the tofu is being pressed, you may get a lot of other things ready.
And if you have the luxury of time (say, it’s just Thursday and you want to make this on Saturday), go ahead and do so. Start by freezing the extra-firm tofu. To get the silky smooth consistency of paneer, we shall freeze the tofu to make it chewier and spongier.
Just remove the tofu from its packaging, press off the excess water, and chop it into slabs or chunks before placing in the freezer. Put in a freezer bag and freeze for 3–4 hours, or overnight. You should then let the tofu thaw in the refrigerator. Tofu may also be thawed by simmering it in water for 15 minutes. Squeeze off any excess water from the tofu once it has thawed.
The Yukon Gold Potato
Malai kofta is often made with paneer and potatoes, so we’ve used potatoes in our version as well. I prefer to use Yukon Gold potatoes and cook them until they are tender but still firm. For grating purposes, you don’t want them as mushy as you would for mashed potatoes. However, very mushy potatoes will result in dough that is too sticky and soft.
Additionally, make sure your potatoes are completely dry. Place them in a colander to drain for at least ten to fifteen minutes after they are done cooking. Grated potatoes straight from the saucepan will retain part of their cooking liquid and result in a too-wet dough.
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