Baked Vegan Malai Kofta with Pumpkin and Creamy Cashew Tomato Gravy
Vegan malai kofta made with pumpkin-potato dumplings baked until golden, served in a silky cashew-tomato gravy with coconut milk, garam masala and kasuri methi.
- Prep
- 25 min
- Cook
- 50 min
- Rest
- 10 min
- Serves
- 4
Baked Vegan Malai Kofta with Pumpkin and Creamy Cashew Tomato Gravy is a vegan dinner recipe made with russet potatoes, canned pumpkin purée (not pie filling), chickpea flour (besan). It takes 75 minutes of hands-on time, plus 10 minutes resting, serves 4, and each serving has 479 calories, 12 g of protein and 9 g of fiber.
These kofta are baked, not deep-fried. Pumpkin purée makes them tender and adds a mild autumn sweetness, while chickpea flour and cornstarch hold them together. Mashing the potatoes and pumpkin in the hot pot dries the mixture out, so the balls keep their shape in the oven. Soaked cashews and a splash of coconut milk give the gravy a rich, restaurant-style texture without any cream.
Ingredients
Kofta
- 2 large554 grusset potatoes, peeled and cut into 2-inch chunks
- ½ cup123 gcanned pumpkin purée (not pie filling)
- ½ cup46 gchickpea flour (besan), plus more if needed
- 2 tbsp16 gcornstarch
- 2 tbsp17 graw cashews, finely chopped
- 2 tbsp18 ggolden or regular raisins, chopped (optional)
- 1 tsp2 gfresh ginger, finely grated
- ½ 7 gjalapeño or green chili, seeded and minced (optional)
- ½ tsp1 ggaram masala
- ½ tsp0.9 gKashmiri chili powder
- 1 tsp6 gfine salt
- 1½ tbsp21 gneutral oil, for brushing
Gravy
- ½ cup69 graw cashews
- 1 tbsp14 gneutral oil
- 1 tsp2.1 gcumin seeds
- 1 large150 gyellow onion, chopped
- 1 tbsp6 gfresh ginger, grated
- 3 cloves9 ggarlic, minced
- 1 tsp1.8 gKashmiri chili powder
- 1 tsp1.8 gground coriander
- ¼ tsp0.8 gground turmeric
- 1 can411 gdiced or crushed tomatoes (14.5 oz can)
- 1½ cups356 gwater, divided
- ½ cup113 gfull-fat canned coconut milk
- 1 tsp4.2 gsugar
- 1 tsp6 gfine salt, or to taste
- 1 tsp2 ggaram masala
- 1 tbsp2 gkasuri methi (dried fenugreek leaves)
To serve
- 2 tbsp2 gfresh cilantro, chopped (optional)
- 2 tbsp28 gextra coconut milk, for drizzling (optional)
- 3 cups474 gcooked basmati rice or naan, for serving (optional)
Kit: large pot, baking sheet, parchment paper, large skillet, blender, potato masher
Tips
- Cooking the mash over low heat until it's drier is what stops baked kofta from slumping or cracking open, so don't skip it.
- Kashmiri chili powder gives the gravy its warm orange-red color with only mild heat. For more kick, add a pinch of cayenne.
- For a party, bake the kofta ahead and re-crisp them just before serving.
Swap ideas
- Roasted, mashed butternut squash instead of pumpkin purée
- Gives a slightly sweeter, denser kofta. Cook it down a bit longer so it isn't wet.
- Blanched almonds instead of cashews in the gravy
- Makes a slightly thicker, nuttier gravy. Blend it longer and strain for silkiness.
- Oat milk instead of coconut milk
- Makes a lighter gravy without any coconut flavor.
- Air fryer at 375°F for 14–16 minutes, shaking halfway
- Browns the kofta faster and gives them a crisper crust.
The numbers
Nutrition per serving
479kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 7.9 g 40%
- Sugars
- 10.1 g
- Sodium
- 1312 mg 57%
- Potassium
- 1262 mg 27%
- Calcium
- 105 mg 8%
- Iron
- 6.3 mg 35%
- Vitamin C
- 47 mg 53%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Potatoes, flesh and skin, raw, Pumpkin, canned, without salt, Chickpea flour (besan), Cornstarch, Nuts, cashew nuts, raw, Ginger root, raw, ORGANIC GARAM MASALA (KHAZANA, SLT Foods Inc.; USDA Branded Foods, serving size 100 g), Spices, pepper, red or cayenne (SR Legacy; used as proxy for pure ground red chili, since USDA 'chili powder' is a salted spice blend), Salt, table, Oil, canola, Spices, cumin seed, Onions, raw, Garlic, raw, Spices, coriander seed, Spices, turmeric, ground, Tomatoes, red, ripe, canned, packed in tomato juice, Beverages, water, tap, drinking, Nuts, coconut milk, canned (liquid expressed from grated meat and water), Sugars, granulated, Kasuri methi (dried fenugreek leaves), IFCT 2017 values as reproduced by Organic Mandya
Method
Cover the 1/2 cup cashews for the gravy with very hot water and set aside to soften. Heat the oven to 400°F (200°C) and line a baking sheet with parchment brushed lightly with oil.
Put the potatoes in a pot of salted water, bring to a boil and cook until a knife slides in with no resistance, 12–15 minutes. Drain well and let them steam in the colander for 2 minutes.
Return the potatoes to the hot, empty pot over low heat. Add the pumpkin purée and mash until smooth, then keep stirring for 3–4 minutes until the mash looks drier and pulls away from the sides. Spread it on a plate and let it cool for 10 minutes, until it's comfortable to handle.
Mix the kofta ingredients into the cooled mash: chickpea flour, cornstarch, chopped cashews, raisins (if using), ginger, chili, garam masala, Kashmiri chili powder and salt. The dough should be soft but not sticky. If it sticks to your palms, add more chickpea flour 1 tablespoon at a time. Roll it into 16 balls, about 2 tablespoons each.
Arrange the kofta on the baking sheet and brush them all over with oil. Bake for 25–30 minutes, turning them halfway, until they're deep golden on the outside and feel firm when pressed. Make the gravy while they bake.
Heat 1 tbsp oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. Add the onion and a pinch of the salt, then cook, stirring often, until soft and golden, 7–8 minutes. Add the ginger and garlic and cook for 1 minute, until fragrant. Stir in the Kashmiri chili, coriander and turmeric for 30 seconds.
Add the tomatoes and cook, stirring now and then, until the mixture thickens and oil starts to glisten at the edges, 7–8 minutes.
Drain the cashews. Blend them with the tomato-onion mixture and 1 cup of the water until completely smooth, 1–2 minutes. For an extra-silky gravy, push it through a fine sieve.
Pour the sauce back into the skillet with the remaining 1/2 cup water, the coconut milk, sugar and salt. Simmer gently, stirring often so it doesn't catch, until it coats the back of a spoon, 6–8 minutes. Crush the kasuri methi between your palms and stir it in with the garam masala. Taste and adjust the salt. If the gravy is too thick, add a splash of water.
Put the kofta in shallow bowls just before serving and ladle the hot gravy over them. If they sit in the gravy too long they'll soften and fall apart. Finish with cilantro and a drizzle of coconut milk, and serve with rice or naan.
Storage: Store the kofta and gravy in separate airtight containers in the fridge for up to 4 days. Reheat the gravy on the stove, thinning it with a little water. Crisp the kofta in a 375°F oven or air fryer for 6–8 minutes before adding the gravy. The gravy freezes well for up to 3 months.
Questions
- How much protein is in baked vegan malai kofta with pumpkin and creamy cashew tomato gravy?
- Each of the 4 servings has 12 g of protein, 9 g of fiber and 479 calories, calculated from USDA FoodData Central values for every ingredient.
- Is baked vegan malai kofta with pumpkin and creamy cashew tomato gravy vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does baked vegan malai kofta with pumpkin and creamy cashew tomato gravy take to make?
- 25 minutes of prep and 50 minutes of cooking, so 75 minutes of hands-on time, plus 10 minutes of unattended resting.
- Can you make baked vegan malai kofta with pumpkin and creamy cashew tomato gravy ahead?
- Store the kofta and gravy in separate airtight containers in the fridge for up to 4 days. Reheat the gravy on the stove, thinning it with a little water. Crisp the kofta in a 375°F oven or air fryer for 6–8 minutes before adding the gravy. The gravy freezes well for up to 3 months.
- What can I substitute in baked vegan malai kofta with pumpkin and creamy cashew tomato gravy?
- Roasted, mashed butternut squash instead of pumpkin purée — gives a slightly sweeter, denser kofta. cook it down a bit longer so it isn't wet.. Blanched almonds instead of cashews in the gravy — makes a slightly thicker, nuttier gravy. blend it longer and strain for silkiness.. Oat milk instead of coconut milk — makes a lighter gravy without any coconut flavor.. Air fryer at 375°F for 14–16 minutes, shaking halfway — browns the kofta faster and gives them a crisper crust..
- Does baked vegan malai kofta with pumpkin and creamy cashew tomato gravy contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 21, 2026 ·Indian