For the sauce:
(Makes about 4 cups)
- 4 cups ripe tomatoes, chopped
- 2 Tbsp. olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. ginger, finely grated
- 1/2 tsp. Garam Masala
- 1/4 tsp. turmeric powder
- 1/8 tsp. cayenne, or to taste
- 1 tsp. salt
- In a saucepan, heat oil and add onions. Sauté until soft, and then add garlic. Cook for 2 minutes, and then stir in tomatoes.
- Add spices and salt. Cook for 20-30 minutes, stirring occasionally, until reaches desired consistency.
For the kofta:
(Makes 12-15 balls)
- 1/2 cup extra firm tofu, crumbled and mashed
- 1/2 cup chickpeas, finely mashed or pulsed in food processor (you can mash tofu and chickpeas together in food processor, if convenient)
- 1/2 cup cornmeal
- 1/8 tsp. ajowan (if unavailable, try caraway seeds instead)
- 3 cloves garlic, minced
- 1 hot chile pepper, seeds and central core removed
- 1 tsp. salt
- 2 Tbsp. chopped parsley or cilantro
- Olive oil, enough to coat bottom of pan 1/8 inch deep
- After preparing the tomato sauce, combine tofu and chickpeas in a mixing bowl. Add the cornmeal, ajowan, garlic, chiles, parsley/cilantro and salt.
- Knead briefly and form into compact, 1-1/2 inch balls.
- Heat oil in saucepan or wok. Fry the balls until they are golden on all sides. Remove from pan and place on paper towel. Top with sauce, and serve over rice.