Malai Kofta In Spicy Sauce

1. 1

   Boil the potatoes in plenty of salted water until soft. Let cool and blend into a puree.

2. 2

   Add to the potatoes the cheese, crushed cashews, raisins, chili peppers, sugar, cumin, cilantro, chili powder, and cardamom. Mix everything well until combined.

3. 3

   Form into plum-sized balls and coat in flour, then beaten egg, and finally bread crumbs. Refrigerate until set.

4. 4

   Separately, in a blender, add the onion, garlic, ginger, cashews, and peanuts to start making the sauce. Blend until a paste forms.

5. 5

   In a skillet, heat a little oil and pour in the contents of the blender. Simmer for 10 minutes on low heat until it has darkened in color and the onions have softened.

6. 6

   Add the crushed tomatoes, sugar, chili powder, garam masala, ground cilantro, and cumin. This makes a thick sauce, so if you like it thinner, add a little water until reaching your desired consistency.

7. 7

   On low heat, simmer the sauce for 20 to 30 minutes, then lower the heat to keep it warm.

8. 8

   In another wok or skillet, heat up 2 fingers of vegetable oil and start frying the koftas, turning them so they brown on all sides.

9. 9

   Serve the koftas on top of the sauce and garnish with cream, cilantro, and almonds.

* Per serving · 4 servings · Values may vary.