Day 3: Malai Kofta in Curry Tomato Cream Sauce
I made it to Day 3 of my meal prepping from my Nashville Top Chefs food box, and I did not think I would make it. Today, I basically made vegetarian meatballs and put them in a curry tomato sauce. I have a lot to say about this one right here. This definitely tested my patience. I completed it successfully though, so that’s all that matters. I did have to go buy a few more things including, seasonings, cashews, coconut milk, fenugreek seeds, bread crumbs, paneer cheese and I believe that was all. Of course I have photos below.
My process went like this, I started by peeling the potatoes and boiling until soft. Next, I sautéed the carrots and peas. Once the potatoes were soft I mixed them in with the carrots and peas. That part was easy. I added some seasonings and cheese which I had to grate, and then rolled up mixture into balls. The balls sat in the freezer for about 25 min. even though it says 15. The delay was due to making the Curry Tomato Cream Sauce, which I had to make in order for the balls to sit in it once they were cooked. I had to blend the cream sauce ingredients for a smooth texture. After completing the sauce, I dipped the balls in the egg, then in the breading before tossing them into the skillet. Once they were done frying I just added them to the sauce to marinate. This was extremely tedious, I must say. But it was a success.
Now, how I felt about this meal. Honestly, I’m not a fan of the Curry Tomato Cream Sauce, it just is not a fave. I mean the meal was alright, but I would prefer the balls with a different kind of sauce. The balls were actually really good, a fried potato with veggies and cheese, it was so good as a standalone. I would definitely try them again with a different sauce.
Pics of The Process & End Result: