2Potatoes 600 gramscut into 1 inch cubes 600 grams
1CupExtra Firm Tofucrumbled 163 grams
3TablespoonsCornstarch24 grams
1 ¼teaspoonKashmiri Red Chili Powderdivided
½teaspoonGaram Masaladivided
1teaspoonSaltdivided
1TablespoonGolden Raisinsfinely chopped 10 grams
1CupOnionchopped 113 grams
1 ½teaspoonFresh Gingerpeeled and sliced 15 grams
2clovesGarlicsliced
2Tomatoes300 grams, cut into chunks
3TablespoonsOil
3Cloves
2-3Green Cardamom
1inchCinnamon Stick
1Bay Leaf
¼teaspoonTurmeric
¼teaspoonCumin
1teaspoonCoriander
1CupWater
¼teaspoonGaram Masala
1teaspoonFenugreek Leavecrushed
¼cupFull Fat Coconut Milkplus more for drizzling 60 ml
Cilantro for garnishoptional
Instructions
Place 15 raw cashews in a bowl with enough water to cover it. Allow them to soak for 30 minutes.
Place the potatoes into a pot and cover with cold water. Bring to a boil and cook until just soft enough to pierce with a fork, about 15 minutes. Do not cook until mushy or they will be too wet to form balls.
Remove the potatoes from heat and set aside to cool for 10 minutes.
While the potatoes are cooling, finely chop the remaining 12 cashews and the raisins and mix together.
Use a potato ricer to mash the potatoes. Add the crumbled tofu, cornstarch, 1⁄4 teaspoon
Kashmiri Red Chili Powder, 1⁄4 teaspoon Garam Masala and 1⁄2 teaspoon Salt. Mix well.
Divide the potato mixture into 8 equal balls.
Press each ball into a thick patty and place 1 1⁄2 teaspoon of the cashew-raisin mixture in the center. Form the potatoes into a ball around the filling.
Place the balls on a plate and refrigerate for 30 minutes.
While the kofta are chilling, prepare the curry sauce.
Pour the water off of the soaking cashews.
Add onion, ginger, garlic, tomatoes and soaked cashews to a pot over medium heat.
Bring to a simmer and cook for 15 minutes, stirring occasionally.
Pour the tomato mixture into a blender and puree until smooth. Set aside.
In a clean pot, add oil, cloves, cardamom, cinnamon stick and bay leaf. Saute over medium heat for 1 minute.
Pour the tomato puree into the hot oil. Be careful, it will pop and splatter. Stir well.
Reduce the heat to medium low. Cover the pot and simmer for 7 minutes, stirring occasionally.
Add 1⁄2 teaspoon salt, turmeric, cumin, kashmiri red chili powder, coriander and 1 cup of water to the tomato puree. Continue to simmer for 5 minutes. It will thicken slightly.
Stir in 1⁄4 teaspoon garam masala, fenugreek leaves and coconut milk.
Cover and remove from heat.
Heat 2 inches of oil to 360 degrees in a deep skillet.
Fry the kofta 2-3 at a time for about 5 minutes each or until golden brown. Turn them about every minute to achieve and even color.
Remove to drain on a wire rack.
Pour the curry sauce into a dish and place the kofta in the sauce. Drizzle with additional coconut milk and sprinkle with chopped cilantro.
Notes
To store: If you won’t eat all of the kofta right away, do not place them into the sauce as they will soften. Store the kofta and sauce separately, reheat in the microwave, and then serve them together.To freeze: Malai kofta can be frozen, but again: the sauce and dumplings should be stored separately. Let them thaw in the refrigerator, then reheat according to the instructions above.