Malai Kofta

From our good friends, the Khambhati’s

Kofta:
3 large potatoes, cooked & mashed
1 medium cauliflower, steamed & mashed
1/2 cup steamed green peas
1 shredded carrot
3 garlic cloves, pressed (or 1 Tbsp. ginger/garlic paste)
1 Tbsp. grated fresh ginger
1 tsp. green chili paste (or 1/4 cup minced fresh cilantro)
1 tsp. ground coriander
1 tsp. ground cumin
salt to taste
1/2 – 1 cup chickpea flour or all-purpose flour

Mix all the ingredients. Form medium size balls and deep fry in hot vegetable oil.

Gravy
1 onion, chopped fine
1 can tomato sauce
1 Tbsp. tomato paste
2 tsp. salt
1 tsp. red hot chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric powder
1 tsp. garam masala
1 Tbsp ginger/garlic paste (or 3 cloves garlic pressed and 1 Tbsp. grated fresh ginger)

3/4 cup heavy cream
Almonds or cashew nuts
golden raisins

Saute onion in sauce pan until lightly browned. Add the remaining ingredients except for the cream, nut & raisins. Cook 10 minutes. Blend until smooth with a hand blender.

Add heavy cream, nuts and raisins. Heat until just warm. Remove from heat and fold in koftas.

Serve with Basmati rice and naan.

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