Malai Kofta

Ingredients

• 2 cups diced sweet potatoes (no need to peel)
• 1 cup diced cauliflower
• 1 cup diced carrots
• 1 cup cooked green peas (I used canned peas)
• 1 tbsp ground coriander
• 1 tbsp fresh garlic, diced
• 1 tbsp fresh ginger, diced
• 1 1/2 tbsp garam masala
• 1 tsp salt
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 1 tbsp fennel seeds
• 1 tbsp chaat masala (see recipe below)
• 1 tbsp chickpea flour
• 2 tsp olive oil + 1 tbsp for rolling (divided)
• 1 tbsp olive oil
• 1 cup diced red onion
• 1/2 tsp salt
• 1 tbsp fennel seeds
• 1 tbsp turmeric
• 1/2 cup diced fresh cherry tomatoes
• 4 tbsp cashews, soaked an hour if possible and drained
• 3/4 cup water
• 1 tbsp coconut oil
• 1 tbsp olive oil
• 4 tsp cumin seeds
• 4 tsp fresh ginger, diced
• 4 tsp fresh garlic, diced
• 4 tsp ground coriander
• 4 tsp ground cumin
• 4 tsp garam masala
• 4 tsp chaat masala (see recipe below)
• 1.5-2 cups water
• 4 tsp fresh cilantro, chopped roughly

Instructions

1. 1 Preheat Oven To 375F: Preheat oven to 375F.
2. 2 Partially Cook The Sweet Potato In: Partially cook the sweet potato in the microwave, on high for 5-7 minutes (or steam/boil them). Partially cook the cauliflower and carrots, as well. Microwave on high for 5 minutes (or steam/boil). Set aside to cool.
3. 3 Add Cooked Sweet Potatoes, Cauliflower: Add cooked sweet potatoes, cauliflower, carrots and the remainder of the kofta ingredients into a food processor and process until well mixed. Chunks of veggies are ok so long as the batter sticks together when squished.
4. 4 Form 2-Inch Balls And Place On: Form 2-inch balls and place on a silpat-lined baking sheet. With a pastry brush, lightly coat each ball with a touch of oil.
5. 5 Bake At 375F For 30 Minutes: Bake at 375F for 30 minutes, or until golden. Set aside to cool. These can be made in advance, stored in the refrigerator until needed.
6. 6 In A Large Frypan Over Medium-High: In a large frypan over medium-high heat, add olive oil. Once hot, add the onion, salt, fennel seeds and turmeric. Stir constantly for 2 minutes, until golden. Remove from heat and allow to cool slightly.
7. 7 Place The Sauteed Onion In A: Place the sauteed onion in a food processor or blender along with the tomatoes, cashews and water. process until smooth. Set aside.
8. 8 Meanwhile, Heat The Same Frypan Over: Meanwhile, heat the same frypan over medium-high heat with teh coconut oil. Once hot, add the cumin seeds, ginger, and garlic, sauteeing for 1-2 minutes. Add the coriander, cumin, garam masala, chaat masala, water, cilantro and the onion mixture from the blender. Stir well. Add the baked koftas and heat through, spooning the sauce overtop the koftas.
9. 9 Serve Hot, Overtop Rice, Or With: Serve hot, overtop rice, or with a side of naan.
10. 10 Serves 6: Serves 6.
11. 11 Or This: Or this