Food and Drink

Malai Kofta

by

Jim Eaton

Kofta Ingredients

4 medium yellow potatoes - peeled and diced
1/4 cup chickpea flour
1 tablespoon garam masala
1 tablespoon cumin
1/4 cup peas
1/4cup carrots - very finely diced

Sauce Ingredients

1/2 cup raw cashews
1 can of diced tomatoes - 28 ounces
1 medium white onion - diced
4 cloves garlic
1 tablespoon curry powder
1 tablespoon cumin
Salt and pepper to taste
Birds eye chili - diced (Optional. Remove seeds and ribs of the chile or omit for a milder sauce)

Method

This sauce is thickened and enriched with a cashew cream. Start by covering the cashews in 1/2 cup of boiling water. Let the cashews steep for 20 minutes. While the cashews are steeping, start the sauce. Add the onions and garlic to a hot pan with 1 tablespoon of butter or oil. Cook until fragrant. Add the spices and cook another 3-5 minutes over medium-high heat. Next add the tomatoes with 1/3 cup water. Simmer until thickened.

While the sauce is cooking, boil the potatoes in salted water. When soft, drain the water and mash with a masher. Mix in the flour and spices and mash into a dough. Mix in the peas and carrots. Using a scooper or your hands, form the dough into nine balls about two inches in diameter. Reserve the kaftas.

Now that the sauce is nice and thick, working in batches, blend until very smooth. Return the smooth sauce to the sauce pan and simmer over very low heat. Blend the cashews and the ½ cup of water until a smooth and thick cream is made. Stir the cashew cream into the sauce and simmer.

Over medium-high heat, brown the koftas in butter or oil. Once nice and brown on all sides, server in bowls covered with sauce.