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Ingredients
- 1 c. fine curd cottage cheese
- 2 medium Yukon Gold potatoes, peeled, boiled and grated
- 2 T. from 1 (4 oz.) can green chili (reserve the rest for the sauce)
- ½ t. grated ginger
- 1/2 t. fresh lemon juice
- 1 T. fresh cilantro, chopped
- 2 ½ T. corn starch, plus more for coating Kofta
- 6-8 Cashew nuts, chopped
- Salt to taste
- Oil for deep frying
- For the sauce:
- 1 (28 oz.) can tomato puree
- 2 T. cashews, soaked in water for 20 minutes
- 1 t. ginger paste
- 1 t. garlic paste
- Remaining can of green chili
- 1 medium onion, finely chopped or grated
- 1/2 t. cumin seeds
- 2 cloves
- 1/2 inch piece of cinnamon stick
- 1/4 t. turmeric
- 1/2 t. red chilli powder
- 1/4 t. Garam Masala powder
- 1½ t. ground coriander
- 1/2 t. sugar
- 1/2 t. fenugreek seeds, ground
- 2 T. oil
- 3/4 c. water
- Salt to taste
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1708g | |
| Calories 972 | |
| Calories from Fat 135 | 14% |
| Total Fat 15.64g | 20% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 10mg | 3% |
| Sodium 3848mg | 160% |
| Potassium 5905mg | 169% |
| Total Carbs 185.91g | 50% |
| Dietary Fiber 25.9g | 86% |
| Sugars 51.92g | 35% |
| Protein 41.1g | 66% |
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