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Paleo Friendly Vegan Roasted Onion and Cashew Sauce

A twist on the favorite Indian dish, Malai-Kofta

Diwali brings back my childhood memories. The pomp, glory, color, food, lights everywhere and just endless vibrant smiles. As you may know, I grew up in India, eating my mom's delicious creations, and unknowingly coached by my dad on respecting home-cooked meals, quality ingredients, and well-balanced foods.
Of all the several festivals throughout the year, Diwali is my favorite. And we largely ate vegetarian foods. I am always looking for foods that go down easy with the kiddos and pack a punch. This sauce is inspired by Malai-Kofta, a popular north Indian dish.
There are two parts to it. 1) the kofta - use either Minty Lentil or Turmeric Lentil Wunder Nuggets 2) The Malai (the gravy)


Ingredients for the sauce:

  • 1/2 cup onions
  • 1 tsp grated ginger paste
  • 1 tsp grated garlic paste
  • 3 cloves
  • 1 small stick of whole cinnamon
  • 1 tsp whole cumin
  • 1/2 tsp whole coriander
  • 1 tsp turmeric powder
  • 1/2 cup of cashews

Cooking Method:

  • Grind the whole spices listed above in mortar and pestle (if you have one) or use any mixer 
  • Sauté the onions till it's medium brown
  • Add ginger and garlic paste to it and continue mixing them up for another 2-3 minutes.
  • Mix turmeric and other ground whole spices and sauté for another 1 minute.
  • Add cashews after sautéing everything 
  • Now, take that from the pan into the jar with an immersion blender and blend it till the sauce is completely mashed, thick and creamy
  • Make some Wunder Nuggets as per instructions on the back of the package.
  • In the picture shown here we have used Minty Lentil but you can pair this sauce with any Wunder Nuggets variety.
  • Create a layer of sauce at the bottom of the bowl and place Wundernuugets on top of the sauce.
  • Drizzle some plain coconut yogurt on top to garnish (or not - totally optional).

 

 

Have fun with your kids in the kitchen as they can help you make this meal in 10 minutes! 


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