Servings |
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- 2 cups potatoes diced, boiled for 10-12 minutes, do not peel
- 1 cup cooked green lentils or peas
- 1 cup cauliflower diced, boiled for 5 minutes
- 1 cup carrot diced, boiled for 5 minutes
- 3 tsp ground coriander
- 3 cloves garlic diced
- 3 tsp fresh ginger diced
- 3 tsp garam masala
- 1 tsp pink Himalayan salt
- 1 tbsp turmeric
- 3 tsp ground cumin
- 1 tbsp fennel seeds
- 3 tsp chaat masala
- 2 tsp grapeseed oil
- 1 tbsp chickpea flour
- 2 tbsp grapeseed oil for rolling
- 2 tbsp grapeseed oil
- 1 cup onion, red diced
- 1/2 tsp pink Himalayan salt
- 1 tbsp fennel seeds
- 1 tbsp turmeric
- 1/2 cup diced tomatoes
- 3/4 cup water
- 1 tbsp ghee
- 1 tbsp grapeseed oil
- 4 tsp cumin seeds
- 4 tsp fresh ginger diced
- 4 cloves garlic diced
- 4 tsp ground coriander
- 4 tsp ground cumin
- 4 tsp garam masala
- 4 tsp chaat masala
- 1.5 to 2 cup water
- 4 tbsp cashews roughly ground
- 4 tsp fresh coriander chopped roughly
Ingredients
Kofta
Malai (Sauce)
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- Preheat oven to 190C and line a baking sheet with baking paper.
- Place 2 tablespoons of the grapeseed oil on a small plate and set aside.
- Add all ingredients to a large bowl and mash with a potato masher until incorporated. There can be large pieces of vegetables left intact, just make sure the mixture squeezes together nicely.
- Work dough into golf ball-size balls, rolling each in the plate with oil, just until coated. This will help the balls stay moist on the inside and crisp on the outside without having to deep fry them. Place each ball on the prepared baking sheet.
- Cook for 22-25 minutes, or until golden.
- In a preheated frying pan, add oil, onion, salt, fennel seeds and turmeric. Sauté for 2 minutes on medium-high, stirring constantly.
- Add to a blender with tomatoes and water and process until smooth. Set aside.
- Preheat the same frying pan on medium-high. Add ghee, oil, cumin seeds, ginger, and garlic. Sauté for 1-2 minutes.
- Add coriander, cumin, masalas, water, paste, coriander, reserved sauce and kofta. The longer you allow this to cook, the spicier it will become so just cook until the balls are heated.