Kofta in Tomato Cashew Masala
Ingredients
For the Gravy
- ½ cup chopped tomatoes
- ½ cup chopped red bell pepper
- ½ cup sundried tomatoes (without oil), soaked in water for at least 3 hours
- 4-5 cloves garlic
- 1″ piece ginger
- 1″ piece raw turmeric
- 4-6 dates, pitted
- 1 green chilli
- ½ cup basil leaves / fresh coriander leaves
- ½-¾ cup tender coconut water
- Flesh of 1 medium sized tender coconut (coconut malai)
- 1 tsp unrefined salt, or to taste
- ½ tsp red chilli powder
- 2 tsp coriander (dhania) seeds
- 1 tsp cumin (jeera) powder
- 1 tsp curry powder
- 1-2 tsp dry mango (amchur) powder
For the Koftas
- ¼ cup raw cashew nuts, soaked for 2-3 hours
- ¼ cup pumpkin seeds
- ¼ cup grated carrot
- ¼ cup grated raw papaya
- ¼ cup grated broccoli
- 2 tbsp raw pistachio powder
- ¼ cup finely chopped fresh coriander leaves
- ¼ cup finely chopped onion
- 1-2 tbsp grated ginger
- 1 green chilli, chopped
- 3-4 cloves garlic, minced
- 3-5 dates, pitted and chopped or mashed to a paste
- 2 tsp coriander (dhania) powder
- 1 tsp cumin (jeera) powder
- 1 tsp dry mango (amchur) powder
- ¼ tsp red pepper powder
- 2 tsp unrefined salt, or to taste
Method
For the gravy, blend all the ingredients together in a blender, until you obtain a smooth paste.
For the koftas, rinse and drain the soaked cashew nuts. In a blender, blend the soaked cashew nuts and pumpkin seeds without any water. Transfer to a bowl, add the rest of the ingredients and mix well to form a dough. Divide the dough and roll to make kofta balls. The kofta balls may be used as is or they may be baked in the oven at the lowest temperature setting for an hour or so, to form a crust around the kofta balls. Place the kofta balls in the gravy and enjoy.
Serves 3-4