Malai Kofta in Tomato Masala Sauce
For the Masala Sauce
1 white onion, chopped
1 tsp. Butter
3 garlic cloves, chopped
10 seedless tomatoes, minced using a Magimix
1 (flat) tbs. Garam Masala
½ tsp. brown sugar
2 fresh red peppers, chopped
1 tbs. cashews, roasted and grounded
¾ cup heavy cream
½ cup tomato sauce
A pinch of salt
For the Malai Kofta
12 peeled, boiled and grated potatoes (using a grater)
1 cup soft ricotta cheese
¾ cup Bulgarian/Feta cheese, grated
4 tbs. moist black raisins
2 tsp. dried chili
15 gr. Garam Masala (available in spice stores)
1 ½ tsp. Salt (to be added only by the end, after tasting the mixture)
⅓ cup cashews, roasted & grounded.\
Canola oil for deep frying
How to prepare:
1. Prepare the Masala sauce - in a pot, saute the onion over butter until transparent. Add garlic, tomato sauce, chili and tomatoes and cook for one minute over medium heat, continuously stirring. Add sugar, cashews and heavy cream and cook over medium heat for appx. 5 minutes or until the sauce reduces by 20%.
2. Add spices and salt to the sauce and stir well (if too tart, continue cooking over low heat for appx. 5 more minutes).
3. Prepare the Malai Kofta - in a bowl, mix all ingredients well using your hands and form uniform ping-pong sized balls. Heat canola oil in a deep frying pot and deep fry the balls on all sides until they become golden.
4. Add the deep fried balls into the hot sauce and stir until all the dumplings are well coated with the sauce.
5. To serve - place the dumplings on a nice serving plate, garnish with roasted almonds, coriander and ricotta shavings and serve.