These delicious melt in your mouth malai koftas are made with potato and tofu or you can use any other vegetables such as cauliflower. Then they are baked until crispy and served mixed with the spicy, delicious tomato coconut cream curry.
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Ingredients
- 6 yukon gold potatoes
- 1 lb firm tofu
- 1/2 cup corn starch
- 1/2 cup minced cilantro
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 3/4 tsp salt
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 cup frozen green peas
- oil for frying or baking optional
Tomato Coconut Gravy
- 1 15 oz can diced tomatoes
- 1/4 cup cashews
- 1 tsp fresh ginger & garlic paste
- 1 1/2 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp red chili pepper
- 1 tsp salt
- 1 15 oz can Coconut Milk
- 1/2 tsp turmeric
- cilantro for garnish
Ingredients
Tomato Coconut Gravy
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Instructions
- First boil the potatoes in water in stock pot on high for 20 minutes or until potatoes are soft to the touch.
- While the potatoes are cooking, start the curry tomato cream sauce.
- Add all the ingredients to a blender; the canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, chili powder, and salt. Blend on high until smooth. Add the can of coconut milk and blend again.
- Pour the creamy mixture into the pot and simmer for 15 minutes.
- Stir occasionally and cover pot over medium heat for another 5 minutes, then close.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it's creamy and no chunks remain.
- Peel and cut the potatoes in half and mash them until smooth, and set aside in a bowl to be used for the kofta.
- Add the mashed potatoes to the mashed tofu along with the corn starch, minced cilantro, lemon juice, garam masala, and salt. Mix together and test the consistency by forming into small ball. It should hold together. It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you should add more corn starch. Mix in the thawed greenpeas. Shape the kofta mixture into balls.
- You can bake the kofta balls or fry them in a skillet.
- If you are going to bake them, preheat the oven to 425 ºF. Line a baking tray with parchment paper and place the shaped kofta onto the baking tray. Bake for 30-40 minutes, flipping after the first 15-20 minutes, until both sides are golden brown.
- If you are going to fry them, heat oil in a skillet and place kofta in until it turns golden brown in color. Complete this process for all koftas. Place in a plate or bowl to serve.
- Pour the tomato sauce on top of the kofta and garnish with cilantro. Enjoy with naan, couscous, or basmati rice.