The Vegetarian Curry Bible

Chickpea Kofta

Malai Kofta

by Sunita

Serving Size 10, Preparation Time 1 hour

Ingredients:

Ingredients

•

For the Kofta:

1 1/2 lb. potatoes

2 heaped tablespoons each of crumbled paneer,

khoya and thick malai(You can substitute this with

baked ricotta cheese and heavy cream)

4-5 cashewnuts chopped

1 tablespoon raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardammom powder

Salt to Taste

tbsp cooking oil/ghee(clarified butter)

Oil for frying the koftas

•

2 cups cooked garbanzo beans

1 medium baking potatoes, cooked and mashed

1/2 teaspoon coriander

1 teaspoon paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 teaspoon baking powder

2 Tablespoons yogurt

1/4 cup chopped cilantro or minced parsley

Method:

Process chickpeas in food processor until texture resembles coarse

bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with

mashed potato. Set aside. Add to the remaining chickpeas the

following and process until smooth: all of the dried herbs, baking

powder.

For the gravy:

•

2 medium onions,chopped

flakes garlic,crushed

1 inch ginger,crushed

Add this paste to the mixing bowl along with the yogurt and cilantro.

Mix well.

3 large tomatoes,pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds

1/2 tsp sugar

1 tbsp ground peanuts/cashewnuts

Drop spoonfuls of mixture on sheet like cookies. Makes 15-20.

Bake at 350F for 35-45 minutes. Flip them about half way through,

flattening with the spatula before flipping. Let them cool a bit and

remove carefully.