Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Somewhat like a falafel, these baked koftas are roughly based on these spicy chickpea kofta that have always been enjoyed by anyone I've served them to. I added paneer this time, along with eggs, and served them smothered in an heavenly cashew tomato sauce. I'll be thinking of more uses for this winning sauce in future.

Serve with rice and a side vegetable dish to complete the culinary experience.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Recipe by Lisa Turner Cuisine: Indian Published on May 27. 2009 These soft, fragrant and spicy baked chickpea and paneer cheese koftas or patties are dressed with a rich and delicious creamy cashew and tomato sauce Preparation: 30 minutes Cooking time: 30 to 40 minutes Print this recipe Koftas: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 large potato, cooked 14 oz (400 g) paneer cheese 2 eggs, lightly beaten 2 fresh red chilies, chopped 2 fresh green chilies, chopped 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground cayenne 1/2 teaspoon ground turmeric 1/2 teaspoon asafoetida 1 to 2 teaspoons sea salt 1/3 cup fresh coriander, chopped 1/4 cup sesame seeds 1/4 cup whole-wheat flour sesame oil for your hands Sauce: 2 tablespoons ghee or a mixture of butter and oil 1 large onion, chopped 1 large clove garlic, minced 1-inch piece fresh ginger, grated or minced 2 to 3 fresh red or green chilies, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoons paprika 1/2 teaspoon ground cayenne 4 large tomatoes, finely choppped 1 cup dry-roasted cashews, chopped 1 cup water 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 2 to 3 tablespoons cream To make the koftas: Soak the chickpeas in water overnight. Drain, transfer to a medium saucepan, cover with fresh water, and 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 preheated 350°F oven for 15 to 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 to 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 to 30 minutes until you have a thick sauce. Purée 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 20 koftas and 3 to 4 cups of sauce (4 to 6 servings)