Shelled hemp or pumpkin seeds Potato Chickpeas Garam masala Oat flour Cumin seeds Coriander seeds Red onion Ginger Turmeric
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To make the kofta, process hemp seeds or nuts until coarse, then add potato and process until coarse as well. Add remaining ingredients and pulse until most of the chickpeas have broken down but not turned into a paste. If you don't have a processor, use nut or seed flour and grated potato, then mash chickpeas and mix.
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The potato will add moisture for shaping. Avoid letting the mixture sit too long. Add more flour or starch if too moist, and you can also add nutritional yeast for a cheesier flavor. Shape 2-3 tbsp of the mixture into 1.5-inch balls and bake until golden on most sides.
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To make the gravy, heat oil in a large skillet over medium heat. Add cumin, coriander, bay leaf, and cook for 1 minute. Add garlic, cook for 2 minutes until slightly golden. Add onion and ginger, cook for 7 minutes until golden, stirring occasionally. Add turmeric, cayenne, garam masala, and mix briefly.
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Add tomato, cashews, 1/4 cup water, and salt. Cook for 5-6 minutes until tomatoes are saucy. Transfer to a blender, blend with 1/4 cup water, half the fenugreek leaves, and sugar until smooth. Fold in the remaining fenugreek leaves. Bring the sauce to a boil, add baked kofta balls, and garnish with cashew cream and cilantro. Serve with Naan or rice.
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