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Malai Chickpea Dumplings with Almond and Golden Raisin Pilaf

Malai Chickpea Dumplings

with Almond and Golden Raisin Pilaf


Malai means “cream of the crop” in northern Indian and here our cream of choice is a rich coconut cream. Besan, or garbanzo bean flour, is the base for these tender chickpea dumplings. They poach gently in the zesty tomato cream sauce, so be sure to keep the heat at a gentle simmer– all stovetops are different. The spinach gets a quick saute at the end of the recipe and pairs nicely with the rich sauce, be sure to season well with salt and pepper for peak flavor.

Indian Dinner Leafy Greens Soy-Free High-Protein Winter Recipes Comfort Foods Family Friendly Fall Recipes
2 4
35 min


  1. ½ cup basmati rice
  2. 2 tbsp golden raisins
  3. 2 tbsp almonds
  4. 1 onion
  5. 2 garlic cloves
  6. Fresh ginger
  7. Fresh cilantro
  8. 2 tbsp tomato paste
  9. 1 tsp Indian spice blend
  10. 2 cans coconut milk
  11. ½ cup garbanzo bean flour
  12. ¼ cup Kite Hill vegan yogurt
  13. ¼ tsp baking powder
  14. 4 oz baby spinach
  15. 2 tbsp vegetable oil*
  16. 1 tbsp olive oil*
  17. Salt and pepper*
  18. *Not included
  19. **Allergens: Tree Nuts


  • Small saucepan
  • Medium saucepan
  • Large skillet


Cook the rice
Cook the rice
Rinse and dry all produce. In a small saucepan, combine the basmati rice with 1 cup water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 15 minutes. Once the rice is ready, fluff with a fork and add the golden raisins and almonds.
Prepare the vegetables
Prepare the vegetables
Peel and small dice the onion. Slice the garlic. Grate or peel and mince the ginger. Chop the cilantro leaves and tender stems.
Begin the sauce
Begin the sauce
Place a medium saucepan over medium heat with 2 tsp olive oil. Add half the onion, garlic, ginger, and a pinch of salt and pepper. Cook, stirring frequently, until the vegetables are softened, about 3 minutes. Add tomato paste and Indian spice blend and cook for about 1 minute. Add coconut milk, ¼ cup water, and bring sauce to a simmer. Cook until slightly thickened, about 8 to 10 minutes.
Dumpling mix
Dumpling mix
In a medium bowl, combine 2 tbsp of remaining diced onion, half the chopped cilantro, garbanzo bean flour, Kite Hill vegan yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp of salt. Mix until well combined.
Drop them in
Drop them in
Once your malai sauce has thickened, taste and season with salt and pepper. Using a tablespoon to measure, drop your dumplings into the sauce. Cover and simmer dumplings on low heat until tender and cooked through, about 10 to 12 minutes.
Finishing touches
Finishing touches
Add 1 tsp olive oil to a large skillet over medium-high heat. Once hot, add the baby spinach and a sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Add the remaining cilantro to the rice pilaf. Divide the rice pilaf and sauteed spinach between your plates. Top with chickpea dumplings and malai sauce. Enjoy!