Kofta Balls in NutFree Cream Sauce Indian Recipe

Kofta Balls In Nutfree Cream Sauce Indian Recipe

Ingredients

• recipe for : Malai Kofta minutes – Serves 4

KOFTA BALLS:

• 1/2 teaspoon cumin seeds
• 1 (15 ounce) can chickpeas, drained (or 1 1/2 cups cooked)
• 1/4 cup shelled hemp seeds or coarsely ground pumpkin seeds
• 1/2 to 3/4 teaspoon salt (use less salt if using salted chickpeas)
• 1 teaspoon Garam Masala
• 1/4 to 1/2 teaspoon cayenne
• 2 cloves garlic, minced
• 1 medium potato, shredded (1 cup packed)
• 3 tablespoons oat flour or unbleached white flour
• 1 tablespoon cornstarch or arrowroot
• good pinch of baking soda
• 1 teaspoon safflower or other neutral oil

SAUCE:

• 2 teaspoon safflower or other neutral oil
• 3/4 cup chopped red onion
• 5 cloves garlic, coarsely chopped
• 1 (1-inch) knob of ginger, chopped
• 2 cloves
• 1/2 teaspoon ground coriander
• 1 teaspoon Garam Masala
• 1/4 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried fenugreek leaves or 1/4 teaspoon fenugreek seed powder
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, chopped (1 1/2 cups) 1 1/2 cups small cauliflower florets
• 3/4 teaspoon salt, or to taste
• 3 tablespoons hemp seeds (or coarsely ground pumpkin or watermelon seeds, or cashews)
• 3/4 cup water, divided
• 1/2 cup nondairy milk (coconut, soy, or hemp)
• 1/4 teaspoon sweet paprika (optional)
• good dash of black pepper, for garnish
• 2 tablespoons chopped cilantro, for garnish

Method

1. Koftas: Preheat the oven to 425°F
2. Toast the cumin seeds in a small skillet over medium heat until they change color, 2 minutes
3. In a bowl, mash the chickpeas and hemp seeds until chickpeas are well mashed but not a puree or hummus
4. Add the roasted cumin seeds, salt, garam masala, cayenne, and garlic and mix well
5. Add the shredded potato, flour, cornstarch, baking soda, and oil and use your hands to mash and mix
6. The potato will leak moisture in the mixture within a few seconds making it easy to make smooth balls
7. Do not let the mixture sit for too long at this point
8. Taking 2 to 3 tablespoons of the mixture at a time, make round or oval balls 1 1/2 inches or smaller so they cook through
9. Place on parchment-lined baking sheet
10. You should have 12 to 14 balls
11. Brush oil on the balls and bake for 20 to 25 minutes or until golden
12. The balls can also be pan-fried until golden on both sides, 4 to 6 minutes
13. The cooked koftas can be refrigerated for up to 3 days
14. Sauce: Heat oil in a large skillet over medium heat
15. Add the onion, garlic, ginger, and cloves and cook until golden, stirring occasionally, 7 minutes
16. Add the ground coriander, garam masala, cinnamon, red pepper flakes, fenugreek, and turmeric and mix well
17. Add the tomato, cauliflower, salt, hemp seeds, and 1/4 cup of water
18. Stir to combine
19. Cover and cook until the cauliflower is tender, 10 minutes
20. Cool for 1 minute then transfer to a blender and blend with 1/2 cup water and the nondairy milk
21. Blend until smooth
22. Add paprika for color, if needed
23. Add the puree back to the skillet and bring to a boil over medium heat, 5 minutes
24. Taste and adjust the salt and spices, if needed
25. Cook for a minute or so longer until the sauce becomes thick and creamy
26. Add the kofta balls, tossing to coat
27. Serve hot garnished with black pepper and cilantro
28. To store, refrigerate the kofta balls and curry separately
29. Heat up together in a pan just before serving
30. Serve hot garnished with cilantro

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