Indian Dumplings in Curry Tomato Cream Sauce

thecuriouschickpea.com

Carol

subheading: Kofta:

1 ¼ lb yukon gold potatoes (generally 4 to 6 potatoes)

1 lb firm or extra firm tofu

½ cup corn starch or arrowroot starch, more if needed

2 tbsp minced cilantro, leaves and stems

1 tbsp lemon juice

2 tsp garam masala

1 ¾ tsp salt

1 cup frozen green peas

oil for frying or baking

subheading: Curry Tomato Cream Sauce:

1 large yellow onion, coarsely chopped

1 32 oz can diced tomatoes

¼ cup cashews

4 cloves garlic, chopped

1" piece fresh ginger, chopped

1 ½ tsp garam masala

1 tsp ground turmeric

½ tsp cayenne pepper

1 tsp salt

1 15 oz can coconut milk

1 tbsp kasoori methi (dried fenugreek leaves), OR 1 tsp fenugreek seeds

cilantro, for garnish (optional)

Directions at thecuriouschickpea.com

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