Chickpea Kofta Masala

Ingredients:

For the kofta:

250g chickpea (gram) flour

1/4 tsp asafoetida (or garlic powder)

1/2 tsp turmeric

1/2 tsp salt

1 tsp cumin seeds

1 tbsp dried fenugreek leaves

1 tsp garlic paste

1 tsp ginger paste

100g yoghurt

3 tbsp vegetable oil

For the Masala sauce:

50ml ghee/vegetable oil

1 large red onion, finely sliced

20g garlic, minced

20g ginger, minced

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp sweet smoked paprika

1/2 tsp chilli powder

1/2 tsp turmeric

1/4 tsp fenugreek seeds

1 bay leaf

250g tomatoes, roughly diced

1 tbsp brown sugar

40g whole cashew nuts

360ml milk

100ml coconut cream

50g yoghurt

1 tbsp garam masala

Method:

1. Bring a large, heavy based pan of water to the boil over a high heat.

2. In a large mixing bowl, stir together all the dry kofta ingredients, then add the wet ingredients.  Mix with a wooden spoon or your hands until fully combined, slowly adding up to 4 tbsp water, if necessary, to form a slightly sticky dough.  Divide the dough into 3 equal pieces.  Lightly dust a board with chickpea flour and roll each piece of dough out into a sausage shape about 3 cm thick.  Carefully place the kofta into the boiling water and boil for 20 mins, then drain and set aside to cool.  Cut into coin shapes 1cm thick and set aside.

3. For the masala sauce, place the same pan over a medium heat and add the ghee/oil.  When hot, add the onion and cook for 10 mins, stirring occasionally, until it starts to caramelise.  Add the garlic and ginger and cook for 5 mins.  Stir in the spices and the fenugreek and bay leaves and cook for 1 min, then add the tomatoes and sugar and cook until the tomato starts to break down (about 10 mins).  Stir in the cashews, salt, milk, coconut creamed yoghurt, cover with a tight lid, reduce the heat to low and gently simmer for 15 mins, stirring occasionally.

4. Discard the bay leave and stir in the garam masala.  Add 200ml of water to the sauce and use a stick blender to blend until smooth.  Add the sliced kofta, then replace the lid and cook for a further 15-20 mins until the kofta are soft and cooked through, stirring occasionally to prevent sticking.

5. Taste and season as needed.  Serve with rice.