Posted by: Jonjon | July 23, 2009

Curry – Chickpea Paneer Kofta in a creamy cashew sauce 9.5/10 For the sauce July 23 2009

For the kofta:

1/2 cup of dried chickpeas

1 large potato, cooked

400 grams of paneer cheese

2 eggs, lightly beaten

2 red chilies, chopped

2 green chilies, chopped

1 tablespoon of ground coriander

1 teaspoon of paprika

1 teaspoon of ground cumin

1/2 teaspoon of cayenne

1/2 teaspoon of turmeric

1/2 teaspoon of asafetida

1 – 2 teaspoons of sea salt

1/3 cup of fresh coriander, chopped

1/4 cup of sesame seeds

1/4 cup of whole wheat flour

sesame oil

For the tomato sauce:

2 tablespoons of ghee, or a mixture of butter and oil

1 large onion, chopped

1 large clove of garlic, minced

1 inch piece of fresh ginger, grated or finely chopped

2 – 3 red and green chilies, finely chopped

1 teaspoon of ground coriander

1 teaspoon of ground cumin

2 teaspoons of paprika

1/2 teaspoon of cayenne

4 large tomatoes, finely choppped

1 cup of dry roasted cashews, cut into pieces

1 cup of water

1/2 teaspoon of garam masala

1 1/2 teaspoons of sea salt

2 – 3 tablespoons of cream

To make the kofta:

Soak the chickpeas in water overnight. Drain, transfer to a medium pot, cover with water, bring to a boil, cover and reduce the heat to low and simmer until tender – roughly 1 hour. Drain and transfer to a food processor. Process the chickpeas until they resemble coarse crumbs.

Mash the cooked potato together with the paneer. Add to the chickpeas in the food processor, along with the ground coriander, paprika, ground cumin, cayenne, turmeric, asafetida, chilies, egg, coriander leaves and salt. Process until well combined and the mixture resembles a smooth dough. Transfer to a large bowl and refrigerate for 30 minutes.

Stir in the sesame seeds and the whole wheat flour. Rub your hands with some sesame oil and shape into small patties. Transfer to a baking sheet lined with parchment paper. Bake in a preheat 350 degree oven for 15 – 20 minutes. Remove the koftas from the oven, flip, and brush the tops with a bit of oil. Return to the oven and bake for another 15 – 20 minutes until golden brown.

To make the sauce:

Heat the oil in a large pot over medium heat. When hot, cook the onions, stirring frequently, until they begin to brown. Now add the garlic, ginger, chilies, coriander, cumin, cayenne, and paprika to the pan. Stir and fry for a minute or two.

Next add the tomatoes, cashews and water. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 20 – 30 minutes until you have a thick sauce. Puree the sauce with a hand blender or in a food processor. Add the cream, salt and garam masala and cook over low heat until warmed throughout.

Spoon some sauce over each serving of koftas.

Makes roughly 20 koftas and 3 – 4 cups of sauce. Serves 4 – 6.


Finally found this recipe! This is the taste that I’ve always tried to replicate. This tasted like an Indian restaurant recipe. I only made the sauce. Now I know that curries can be thickened by cashews quite well….and the tomatoes really brought out the taste of the curry. I’ve always thought they used a lot of cream for this sauce, but this sauce was mainly thickcned by cashew nuts. I microwaved the cashews in microwave 6 times at 1 minute each.


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