indian kofta curry

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

Shahi Tofu Kofta Casserole

almond flour breadcrumbs

garlic powder

salt

yeast

black pepper

garam masala

ginger

vegan mozzarella cheese (,

breadcrumbs

raisins, (optional)

onion

garlic

bay leaves

cloves

green cardamom pods opened slightly

coriander

cayenne or Indian red chili powder

cumin

dried fenugreek leaves, (optional but recommended)

tomato purée or unseasoned tomato sauce

cashew milk coconut milk

cilantro vegan cream

Make the koftas: Press the tofu if you haven&#39;t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly. or use hands to make a ball( adjust the mix with more breadcrumbs or flour if needed )

Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

Remove the dish from the oven and add the tomato puree, cashew milk, 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas distributed well in the baking dish.

Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and and a sprinkle of garam masala and serve.

You can also add a drizzle of your remaining coconut milk or cashew milk for garnish. Store refrigerated for upto 3 days. Make the Kofta and or sauce ahead and use within 3 days

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Shahi Tofu Kofta Casserole

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