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|
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
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To make the sauce:
Makes 20 koftas and 3 - 4 cups of sauce (4 - 6 servings)
This is contribution to "My Favorite Things" event, started by Bindya and hosted this time by Poornima. The theme is cheese, and I know cheese is certainly one of my favorite foods.