Artichoke 'Kofta' In A Creamy Tomato Makhani Sauce

Name: Artichoke 'Kofta' In A Creamy Tomato Makhani Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy 'Makhani' Sauce; 1 Large red onion, roughly chopped; 1/4 cup broken cashew nuts; 1-2 teaspoons red chilli or cayenne pepper powder (adjust as per personal taste); 1 tablespoon ghee (clarified butter); 1 tablespoon olive oil; 4-5 pods cardamom; 1/2 blade mace ( the orange colored outer frill on a nutmeg); 2 cloves garlic, minced fine; 1 cup crushed tomatoes; 2 tablespoons unsalted butter; 1/2 cup half & half or light cream; 1 tablespoon honey; 2 teaspoons lightly toasted 'kasoori' methi' (dessicated fenugreek leaves); Salt to taste; Artichoke Kofta (meatballs); 7-8 fresh baby artichokes (to yield about 1/2 a cup of finely chopped prepared artichoke); 1/2 cup ricotta cheese; 1 scallion finely chopped (light green & white parts); 1 teaspoon freshly ground coriander powder; 1 teaspoon freshly ground cumin powder; 1-2 deseeded minced green chilli; 1 tablespoon cilantro finely chopped plus extra for garnish; 1 tablespoon besan (garbanzo bean flour); salt to taste; oil for deep frying

Servings: persons

Creamy 'Makhani' Sauce
1 Large red onion, roughly chopped
1/4 cup broken cashew nuts
1-2 teaspoons red chilli or cayenne pepper powder (adjust as per personal taste)
1 tablespoon ghee (clarified butter)
1 tablespoon olive oil
4-5 pods cardamom
1/2 blade mace ( the orange colored outer frill on a nutmeg)
2 cloves garlic, minced fine
1 cup crushed tomatoes
2 tablespoons unsalted butter
1/2 cup half & half or light cream
1 tablespoon honey
2 teaspoons lightly toasted 'kasoori' methi' (dessicated fenugreek leaves)
Salt to taste
Artichoke Kofta (meatballs)
7-8 fresh baby artichokes (to yield about 1/2 a cup of finely chopped prepared artichoke)
1/2 cup ricotta cheese
1 scallion finely chopped (light green & white parts)
1 teaspoon freshly ground coriander powder
1 teaspoon freshly ground cumin powder
1-2 deseeded minced green chilli
1 tablespoon cilantro finely chopped plus extra for garnish
1 tablespoon besan (garbanzo bean flour)
salt to taste
oil for deep frying

1
["Combine the onion, chili powder & cashew nuts and grind to a smooth paste.", "Heat the oil & ghee in a frying pan & add the cardamom & mace, Saute till fragrant. Add the garlic & saute for ~ 1 minute.", "Add the onion/ cashew paste & saute till the paste emits a fragrant aroma & the raw onion smell has disappeared.", "Add the tomatoes & salt, cover & cook on a medium flame till cooked. Add 1/2 cup water if the mix appears dry. You may blend this paste in a food processor & strain before moving to the next step if you prefer a smooth textured gravy.", "Lower the heat, add the unsalted butter to the tomato gravy, stirring well to evenly combine the ingredients. and let the flavors combine under a closed lid.", "Add the toasted kasoori methi & honey. Combine & cook for 5 minutes.", "Finish by adding the half & half or light cream, cook briefly for ~ 2 minutes. Take off the heat & set aside.", "Using a small paring knife, trim off the leathery outer leaves, exposing the closed part of the baby artichoke. There really is no choke within these so you do not need to scoop out the center.", "Cut off the top half of the artichoke retaining only the pale yellow base.", "Dice this soft edible part of the artichoke and drop into acidulated water (water with the juice of 1 lemon added)
2
Prior to combining with the other ingredients for the kofta, remove the water & mince into small bits. (use 1/2 a cup of this for the kofta recipe)", "Combine all the ingredients to form a thick mixture. using a cookie scoop (or a tablespoon), roll into a ball & flatten into discs.", "Heat oil in a cast iron pan or wok. When it gets hot, deep fry the koftas in batches on medium heat till golden brown on both sides (~ 2 minutes per side). Remove with a spider skimmer or slotted spoon & place on paper towels.", "Add the koftas to the warm makhni gravy & gently immerse completely in the gravy.", "Transfer to a serving dish, garnish with chopped cilantro & a dash of cream.", "Serving suggestion: Serve warm with Plain Basmati rice."]

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Creamy 'Makhani' Sauce, 1 Large red onion, roughly chopped, 1/4 cup broken cashew nuts, 1-2 teaspoons red chilli or cayenne pepper powder (adjust as per personal taste), and more.

Yes, Artichoke 'Kofta' In A Creamy Tomato Makhani Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!