Malai Kofta

Difficulty: MEDIUM

2 large potatoes, peeled and sliced
1 large carrot, cut into chunks
1/2 c frozen peas
2 T toasted cashews, finely chopped
1 T sultanas (golden raisins), chopped into small pieces
1/4 c fresh cilantro, chopped
1/2 t salt, or to taste
1/4 t turmeric
black pepper
1/4 t ground cumin
1/2 c chickpea flour – more as needed to make into dough which can be formed into balls

1 T vegetable oil 1 t whole cumin seeds
1 t ginger, peeled and finely chopped
1 c onion, chopped
3 cloves garlic, smashed and chopped
2 T cashews
1/4 t garam masala
1/8 t red chili powder
1/4 t turmeric
1/4 t coriander, ground
1 can diced tomatoes
1 can coconut milk
1/4 t salt, or to taste
pinch sugar
1/4 t black pepper
1/4 c fresh cilantro, chopped

1 c basmati rice
1 3/4 c water
bay leaf

Boil potatoes and carrot chunks until tender. While boiling, begin making gravy: heat oil in saucepan (deep enough to use immersion blender), then sizzle cumin seeds.
add onion, garlic, ginger and cashews. Add spices cook for a minute or two, then add tomatoes and coconut milk. bring to a simmer, season with salt, a pinch of sugar and black pepper. leave to simmer while you make koftas.

Preheat 450

place potatoes and carrots in a bowl, add remaining kofta ingredients and mash/combine. Add more flour as needed until mixture can be rolled into balls.
thoroughly oil a cookie sheet and arrange balls, drizzle/spray with additional oil over balls.
bake for 12 minutes, flip, then bake for 14 additional minutes.
You can deep fry the balls instead of baking if desired.

While koftas are baking, return to gravy.
Add fresh cilantro and hit it with an immersion blender until as smooth as possible. season further if needed.

Place rice, water, salt and bay leaf in a pot, bring to a boil, then reduce to simmer and cover.
Rice is cooked when craters appear in surface of rice.

When koftas are done, remove from oven and add to gravy. serve saucy balls over fluffed rice.

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