Malai Kofta
Ingredients
- ¼ cup Cashew ground
- 1 cup Potato, raw (1 medium potato) shredded
- 2 cloves Garlic
- 15 oz Chickpeas
- ½ tsp Salt I used ¾ tsp
- 1 tsp Garam Masala
- ½ tsp Ground Cumin Seeds
- 1 tsp Cayenne/Indian red chili powder
- 3 Tbsp Flour
- 1 Tbsp Cornstarch
- pinch Baking Soda generous
- 1 tsp Canola Oil
Sauce
- 2 tsp Canola Oil
- 1 cup Red Onion chopped
- 5 cloves Garlic chopped
- 2 each Cloves
- 1 inch Knob of Ginger chopped
- ½ tsp Ground Coriander
- 1 tsp Garam Masala
- ¼ tsp Ground Cinnamon
- ¼ to ½ tsp Cayenne
- ½ tsp Dried Fenugreek Leaves
- ½ tsp Turmeric
- 1 ½ cups Chopped tomato fresh or canned
- 1-½ cup Cauliflower Florets
- ¾ tsp Salt
- ¼ cup Cashews ground
- ¾ cup Water
- ½ cup Soy Milk
- dash Black Pepper for garnish
- 2 Tbsp Cilantro for garnish
- ¼ tsp Paprika
Instructions
Kofta
- Toast the cumin seeds over medium heat until they change color. About 2 minutes.
- In a bowl, mash the chickpeas and ground cashews until well mashed, but not a puree. Add the roasted cumin seeds, salt, garam masala, cayenne, and garlic. Mix well. Add the shredded potato, flour, cornstarch, baking soda, and oil. Use your hands to mash and mix. The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point.
- Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425℉. For 20 minutes. Or pan fry in ½ inch oil for 5 to 6 minutes until golden on most sides.
- Sauce
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger, and cloves. Cook until slightly golden, 7 minutes, stirring occasionally.
- Add the coriander, garam masala, cinnamon, cayenne, fenugreek, and turmeric. Mix well.
- Add the tomato, cauliflower, cashews, ¼ cup water and salt and cook until the tomatoes are saucy and the cauliflower is tender. About 10 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
- Blend the mixture with ¼ cup water and soymilk. Add paprika for color if necessary.
- Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice.
- Add the puree back to the skillet and bring to a boil over medium heat. About 5 minutes. Cook for a few minutes until the sauce becomes thick and creamy. Add the kofta balls.
- Serve hot and garnish with black pepper and cilantro/
- To store: store the balls and sauce Separately until ready to serve.