Baked Lentil And Tofu In Sesame Tomato Sauce

Ingredients

 For kofta

  • 200g tofu
  • 100g moong lentil
  • 1 potato, unpeeled, cubed
  • 1 chopped onion
  • 10 gms ginger
  • 3 cloves chopped garlic
  • 1 chopped green chilly
  • ¼ tsp cumin powder
  • few sprigs chopped coriander
  • 1 lemon juice
  • salt to taste

For the gravy

  •  100g sesame seeds
  • 2 large sliced onion
  • 1 kg tomato
  • 50 mg cashew nuts
  • 4 cloves chopped garlic
  • 15 gms sliced ginger
  • ½ tsp cumin seeds
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp chili powder
  • 1 tsp coriander powder
  • ¼ dried fenugreek powder
  • Salt to taste
  • Few sprigs chopped coriander leaves

Method

For kofta      

Steam the potatoes and mash and set aside. Boil the lentil in a little water to make into thick puree and set aside. Mix mashed potatoes, pureed lentils and all other ingredients in a bowl and make into equal shaped dumplings. Bake in an oven for 10 minutes.

For the gravy

Steam the onions, ginger, garlic tomato and cashew nuts and make in to puree and set aside. Roast the sesame seeds, make a smooth paste and set aside. Heat the kadai, add cumin seeds and roast till they pop. Add ginger and garlic paste and sauté well till it turns into a light brown color. Add turmeric powder, chili powder, coriander powder and sauté well. Add tomato cashew paste and cook well. Then add sesame paste and cook well, add fenugreek powder, season with salt. Arrange the baked dumplings on a tray and pour the sauce over it, garnish with coriander leaves.

Serves 5-6