Festive Kofta Tikka Masala

The festive season is just around the corner – the perfect time for a special dish that really brings everyone together at the table. These kofta balls in a creamy Tikka Masala sauce are a true highlight for the holidays or any special occasion, and they’re gluten-free, low FODMAP, lactose-free, and entirely vegan.

While making kofta can traditionally be a bit of a labour of love, this recipe comes together much more quickly thanks to the Froyda Tikka Masala sauce – without compromising on flavour. Ideal for treating your loved ones to something truly special.

At festive gatherings, people often have very different dietary needs – so a dish that takes various intolerances into account is worth its weight in gold. These kofta are completely free from gluten, lactose, onions, garlic, and any animal products, so almost everyone can enjoy them without worry and feel comfortable at the table. Please see our section below for low FODMAP tips.

Happy cooking and enjoy!

SERVINGS: 6 | PREP TIME: 30 MIN | COOK TIME: 30 MIN

INGREDIENTS

For the kofta balls

• 200 g plain tofu
• 800 g starchy potatoes, cooked and peeled
• 25 g cornflour
• 15 g fresh grated ginger
• 15 g fresh coriander leaves (optional, depending on taste)
• ½ tsp garam masala (optional)
• 1 tbsp lemon juice
• 2 tsp salt (or to taste)
• Oil for frying

For the sauce

• 2 jars Froyda Tikka Masala Sauce
• A little rice cream or water (optional and according to taste)

Serve with

• Basmati rice
• Coriander leaves for garnishing

INSTRUCTIONS

1. Prepare the potatoes
   Boil the potatoes in salted water until cooked, peel and allow to cool. Then press through a potato ricer or mash finely.
2. Prepare the tofu
   Press the tofu firmly to remove as much liquid as possible. Crumble finely in a bowl or use a grater.
3. Make the kofta mixture
   Add the potatoes to the tofu and mix with cornflour, ginger, coriander (leaves), lemon juice, salt and garam masala. Knead everything carefully with your hands to form a homogeneous mixture.
4. Form balls
   Form walnut-sized balls from the mixture and press them down lightly.
5. Fry the kofta
   Heat oil in a saucepan. Fry the balls in batches until golden brown. Drain on kitchen paper.
6. Heat the sauce
   Gently heat the Froyda Tikka Masala Sauce in a saucepan. Optionally, add a little water or rice cream if a milder flavour is desired. 
7. Serve the kofta
    Carefully place the kofta balls in the warm sauce or serve them separately.
    Garnish with fresh coriander and enjoy with basmati rice.
   

FODMAP TIPS

One serving of this dish is low FODMAP. According to the Monash University app, up to 170 g of tofu (firm and drained) is low FODMAP. Be sure to use firm tofu instead of silken tofu. Most of the FODMAPs in firm tofu are removed during the manufacturing process.

The Froyda Tikka Masala Sauce contains two low FODMAP portions.

For the latest information, check out the Monash University FODMAP App  (apple | android).

GLUTEN-FREE TIPS

This recipe is gluten-free and therefore suitable for anyone who needs to avoid gluten. Both the kofta balls and the Froyda Tikka Masala Sauce are free from ingredients containing gluten. When serving, make sure to use gluten-free side dishes such as rice or quinoa.