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π π¨π«Β ππ‘πΒ π€π¨πππ:β£
- 16 oz super firm tofuβ£
- Β½ cup raw cashews -finely groundβ£
- 1 medium sized potato (boiled/mashed)β£
- 2 green chilis β£
- 1 tsp ginger garlic pasteβ£
- 2 tbsp cornstarch (or tapioca starch)β£
- Salt as neededβ£
- 25-30 cashews
- Sunflower oil for fryingβ£
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π π¨π«Β ππ‘πΒ ππ¨π¦πππ¨-π¨π§π’π¨π§Β π π«ππ―π²:β£
- 1 tbsp sunflower oilβ£
- 2-3 bay leaves β£
- 1 tsp fennel seeds β£
- 1 tsp cumin seedsβ£
- 1/2 tsp cardamom powder β£
- 3-4 clovesβ£
- 1 large onionβ£
- 2 tsp ginger garlic paste β£
- ΒΌ tsp turmeric powder β£
- Β½ tsp red chilly powder β£
- Β½ tsp coriander powder β£
- 3 medium tomatoes (finely chopped)β£
- Β½ cup raw cashewsβ£
- 2 tbsp kasoori methiβ£
- Β½ tsp garam masala powderβ£
- 2 tbsp cilantro (chopped)β£
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πππππππππΒ πππΒ πππ ππ:β£
- Place the tofu, cashews, potatoes, cornstarch, minced chilies, ginger and salt in a bowl and knead until the dough is soft.Form 15 smooth balls-If you're stuffing cashews ,flatten the dough first in your palm, place cashews in the middle, then shape into a ball.β£
- Heat oil in a saucepan-Deep fry the kofta balls in batches on a medium flame until they are deep golden on the outside.Place aside.
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β£π ππΒ πππΒ ππππππ-πππππΒ πππππ:β£
- Heat oil in a saucepan. Add the cumin and fennel seeds, cloves, bay leavesΒ Β and sautΓ© for a min.β£
- Add the onions and saute until the onions are soft and turn brown.β£
- Add the ginger and garlic paste and all the spice powders :Β Β turmeric, chilly, cardamom and coriander powders. Mix well.β£
- Add the tomatoes and cook until the tomatoes are pulpy ,then add in the cashews and mix well. Turn off the heat.β£
- Remove the entire mixture to the blender, add two cups of cold water and process to a really smooth paste. β£
- Add the tomato-onion gravy back to the pan and bring it back to a boil over low heat. If it's too thick, dilute with more water. Mix in the garam masala and add salt and turn off the heat. Now add kasoori methi.β£
- Pour the tomato gravy over the kofta balls.β£ All done!