Recipe of the Week
Malai Kofta
INGREDIENT
QTY & Unit
Kofta
Russet potato diced
1 lb
Paneer cheese Grated
1/2 lb
Graham masala
1 oz
Salt
to taste
Tomato Curry
Canned Diced Tomato
32 oz
Cashews
4 oz
Graham masala
1 oz
Bay leaf
1 ea
Arbol Chili
6 ea
All spice
6 ea
Clove
6 ea
Garlic
6 cloves
Onion diced
8 oz
Coconut milk
16 oz
Canola Oil
1 oz
Garnish
Mint leaves
Coconut milk
Fried shallots or onions
DIRECTIONS
Kofta
Simmer the potatoes in water and salt until soft
Pass them through a food mill or potato ricer
Mix with the grated panner, masala, and salt
Form into 12 2oz patties
Pan Fry then simmer in the tomato gravy
Tomato Gravy
Heat oil in a pot and add the whole spices, chili and garlic cook on medium heat
Toast the ingredients to flavor the oil
Once the oil is fragrent, add the onions and cashews. Stir occasionally until the onions are clear
Add the garam masala and cook for another 2 minutes
Pour in the tomatos and bring to a simmer for 20 minutes
Finish with coconut milk and cook for another 5 minutes
Plating
Remove the Kofta from the gravy and place them in the middle of the plate
Spoon the gravy over top (enough to cover the whole plate)
Garnish with fried shallots, picked mint, and a little more coconut milk