Healthy baked malai kofta

1 large onion cut into large chunks

1 green chili minced optional

1 tsp red chili powder

rice

1/2 tsp turmeric powder

2 end slices of white bread turned into breadcrumbs you will have about 1 cup

1/3 cup cashews

1 tbs olive oil for brushing

1/2 tsp red chili powder

1 3/4 cup water divided

1/2 tsp ground coriander

6 cloves garlic smashed

1 tbs fresh ginger

1 tsp garam masala

1/4 tsp ground cinnamon

a handful fresh cilantro for garnish

1 1/3 cups russet potato boiled peeled and mashed or grated

1 tsp garam masala

3 tbs raisins roughly chopped

1/2 tsp ground cumin

2 tsp salt

2 cups dry curd cottage cheese do not sub regular cottage cheese

1 1/2 cups fresh tomatoes 34 tomatoes

naan

2 tbs olive oil divided

23 tbs half and half or heavy cream

1 tsp kasoori methi dried fenugreek leaves

1 tsp tomato paste

1 tsp salt

1/4 cup coriander leaves finely minced

12 green chilies adjust according to your spice level

Step 1

Preheat the oven to 400 f. line a baking tray with parchment or foil. to a mixing bowl, add all of the ingredients for the kofta except for the olive oil. with your hands, mix the mixture together well. you need to be able to form small koftas with the mixture.

Step 2

Make 20 meatball shaped balls out of the mixture, and place them on the baking tray. brush each kofta with olive oil and bake for 35 minutes, gently flipping halfway through.

Step 3

While the kofta are baking, prepare the gravy. to a large pan, add half of the olive oil. heat over medium high heat, then add the onion and green chili. sauté for 5-7 mins until the onions just begin to brown, then add the garlic and ginger. stir again for another minute or two, then add the tomato, cashew, and half of the salt. sauté for another 3-5 mins, until the juices in the tomato start to release, then add 3/4 cup water. simmer for 3-5 minutes then transfer the contents to a blender. blend on medium high speed for 2-3 minutes until very smooth and creamy.

Step 4

While the onion mixture is in the blender, add the remaining olive oil to the pan. add the tomato paste along with the garam masala, red chili powder, turmeric, cumin, coriander, and cinnamon. stir well for 30 seconds, being very careful not to burn the spices. if needed, add a tablespoon or so of water to keep the spices from burning.

Step 5

Add the blended gravy back to the pan and stir to combine with the spices. add the remaining 1 cup water and salt, and simmer on low for 5 minutes until the gravy thickens slightly and changes to a darker color. stir in the dried fenugreek leaves and cream, then remove from heat.

Step 6

Right before serving, while the gravy is still hot, add the koftas on top. garnish with fresh cilantro and serve with rice or naan.