How to make malai kofta curry, baked



Kofta: Preheat oven to 350F. Add vegetables to blender or food processor to blend. In bowl, combine sweet potato, vegetables, cashews and coconut milk & roll into 1 inch balls.

Add balls to oven and cook through, 15-20 minutes.

Kofta curry: Add oil and to a skillet on medium high heat. Add onions and cook until golden, 5-6 minutes. Add garam masala, garlic, ginger, salt to taste and stir and cook, 2-3 minutes.

Add tomatoes and brown, another 5-6 minutes. Then add coconut cream or milk and broth or water and let cook another 5-10 minutes.

Turn off the heat and add the koftas/meatballs to the curry right before serving with yogurt or naan.

  • 1.0c frozen peas, cooked
  • 2.0c carrots, diced, cooked
  • 1.0 large sweet potato, cooked & mashed
  • Salt & pepper, to taste
  • 1/4c cashews, chopped
  • 2.0Tbsp coconut cream or milk
  • 2.0Tbsp vegetable oil
  • 1.0Tbsp RawSpiceBar's garam masala
  • 1.0 yellow onion, diced
  • 3.0 cloves garlic, minced
  • 2.0in ginger, minced
  • Salt & pepper, to taste
  • 1.0 (16 ounce) can whole tomatoes
  • 1.0c water or vegetable broth
  • 3.0Tbsp coconut milk or cream