Malai Kofta Sauce - Gateway To India Style

There are countless variations of Malia Kofta out there. The name of the dish basically means "balls with cream." I quick search on google turns up all kinds of recipes for food balls in creamy sauce, but none of them are quite like the Makai Kofta served at Tacoma's Gateway to India.

The key feature to Gateway's delicious Malai Kofta is the sauce - an onion, tomato and cream gravy full of fragrant spices. This sauce is great on anything. Try it with meat, pasta, or oven roasted veggies.

If you want to make kofta (balls) to go with this, you can make them out of just about anything. My best kofta were made from half a leftover pizza, ground up in the food processor with 2 eggs... More on kofta in a later post...

Sauce Ingredients
2 Medium Sweet Onions, thinly sliced
1 can Diced Tomato (14.5 oz can)
1/4 cup Olive Oil
1/2 tsp Salt
1 1/2 tbs Minced Ginger
2 tsp Minced Garlic
3 tsp Garam Masala
2 tsp Berbere Spice
1 tsp Coriander
1 tsp Cumin
1/2 cup Cream
Water

Method
In your largest skillet, combine the onions, olive oil, salt, and 1/4 cup of water. Saute over high heat, tossing every minute or two, until the onions begin to brown, about 12 minutes. While the onions are cooking, add the garlic and ginger.

Reduce the heat to medium and add the Garam Masala, Berbere, Coriander, Cumin, and 1/4 cup of water. Cook for 12 minutes, stirring occasionally. Add a few tablespoons of water if it gets too dry to stir easily. Add the tomatoes, bring to a boil, then reduce the heat to medium low and simmer for 1 hour.

Transfer everything from the skillet to a food processor, add the cream, and pulse until the texture is smooth with a few lumps. Season with extra salt if desired. Spoon onto plates and enjoy.