Vegan Malai Kofta (Indian Potato Dumplings in a Spicy Tomato Sauce)

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


These delicate potato and vegetable dumplings are vegan, baked, gluten-free and oil-free. The dumplings rest in a creamy, spicy tomato sauce. My family LOVED this dish, and so will yours.



Potato Dumplings:

  • 4 large, Baking Potatoes chopped into similar sized pieces, skin on 
  • 4 large, Carrots cut into similar size pieces as the potatoes 
  • 1 1/2 cups Frozen peas
  • 1 1/4 cups Gluten-Free Brown Rice Flour
  • 2 teaspoons Graham Masala
  • 3 teaspoons Cumin
  • 3 teaspoons Turmeric
  • 3 teaspoons Fresh Ground Pepper
  • 1/4 fresh chopped Cilantro
  • 1 teaspoon Curry Powder

Spicy Tomato Curry Sauce:

  • 2 cans Organic Fire Roasted Tomatoes
  • 1 can Lite (Low Fat) Coconut Milk
  • 3, seeded and diced Serrano Peppers
  • 3 Cloves, minced Garlic
  • 1 large, diced White Onion
  • 2 teaspoons Cumin
  • 2 teaspoons Coriander
  • 2 teaspoons Curry Powder
  • 3 teaspoons Fresh Ground Pepper
  • 1/4 cup, fresh chopped Cilantro



Making the Dumplings Step 1:

  • Wash and cut potatoes and carrots in large chunks, similar in size.
  • Place in a large pot, and cover with water.
  • Boil for 30 minutes until tender with a fork.
  • Add frozen peas and peas and cook 3 minutes longer.
  • Drain potatoes, carrots, and peas in a colander and leave to cool.

Dumplings Step 2:

  • Once the potatoes, carrots and peas are cool
  • Add them to a food processor and pulse until slightly mashed.
  • You don’t want any large chunks, but you don’t want it like mashed potatoes either.
  • Scrape contents into a large bowl.

Dumplings Step 3:

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone mat.
  • Add flour of choice, cilantro and spices.
  • Stir with a spoon until mixed.
  • The flour should be mixed in, but by hand.
  • Do not use an electric mixer or your food processor.
  • Using your hands, form golfball sized balls.
  • Place potato dumplings on a baking sheet at least a 1/4 of an inch apart.
  • Place in the oven and bake 20 minutes; roll balls around and cook another 20 minutes


  • In a large, deep skillet (with high sides), sauté garlic, onions, diced onions and spices. While the onions sweet, they absorb the spices. Stir with a wooden spoons while cooking. Cook until translucent.
  • Add serrano peppers and ground cashews (if you are using them)
  • Cook for 3 minutes, stirring into onion mixture.
  • Add two cans of diced tomatoes with juice.
  • Cook over medium heat.
  • Add coconut milk or plant milk of choice.
  • Stir.
  • Transfer sauce to a blender.
  • Blend until smooth.
  • Transfer back to the pan, and cook over medium heat. It will thicken as it cooks.
  • Stir often.
  • Right before serving, add chopped cilantro, reserving some for garnish.

Putting it all Together:

  • When your potato dumplings are done cooking, add them to the pan with the heated sauce, and gently cover the potato dumplings with the creamy tomato sauce.
  • Serve in a bowl with cilantro garnish.
  • I served cilantro garlic naan with my dish for dipping, but any bread will work.