Vegan Malai Kofta

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Carrots

  Raw

  1 medium or 61g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Cashew nuts

  Nuts, dry roasted, without salt added

  2 tbsp or 17g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  ½ tsp or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Ginger root

  Raw

  1 tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Cashew nuts

  Nuts, dry roasted, without salt added

  2 tbsp or 17g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 cup or 240g

• Water

  Plain, clean water

  1 cup or 237g

• Garam Masala

  Spice blend

  1 tsp or 100g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Raw

  ¼ cup or 15g

• Canola oil

  2 tbsp or 28g

• Brown rice

  Medium-grain, raw

  1 ½ cup or 285g

Directions

1. Preheat oven to 450 degrees. Bring a medium pot of water to boil and add potatoes and carrots, cook for 10-15 minutes until easily mashable with a fork. Add peas and cook 1-2 minutes more, then drain water and transfer to a large mixing bowl to cool.
2. Meanwhile start sauce in a deep skillet, sauté pan or wok. Heat 1 Tbsp of medium-high heat oil over medium heat. Add cumin seeds and cook until they begin to sizzle. Add onion, ginger, and serrano pepper if using. Cook for 3-4 minutes, stirring occasionally until onion begins to brown. Add tomatoes and cook for 3-4 minutes more. Transfer mixture to a blender (or food processor) and carefully blend until smooth. Return to pan and add remaining ingredients, saving water for the end and adding as much as you need to make a nice gravy consistency (it will continue to thicken as it cooks). Combine ingredients and stir well, let it bubble gently over low heat while you prepare koftas. If too watery, you can add additional cashew powder to thicken it.
3. Add remaining ingredients to koftas, stir and a thick dough will form. Oil a metal baking sheet and form koftas into golf ball sized balls, placing a few inches apart on sheet. Bake at 450 degrees for 10-12 minutes until crispy on the bottom and flip over. Bake an additional 10-15 minutes until crispy on all sides.
4. When koftas are done, drop them in the heated gravy and serve immediately with rice.