Artichoke 'Kofta' in a Creamy Tomato Makhani Sauce

Course Desserts

Ingredients in this Recipe

1 cup crushed tomatoes
1 Large red onion, roughly chopped
1 scallion finely chopped (light green & white parts)
1 tablespoon besan (garbanzo bean flour)
1 tablespoon cilantro finely chopped plus extra for garnish
1 tablespoon ghee (clarified butter)
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon freshly ground coriander powder
1 teaspoon freshly ground cumin powder
1 2 teaspoon red chilli or cayenne pepper powder (adjust as per personal taste)
1/2 blade mace ( the orange colored outer frill on a nutmeg)
1/2 cup half & half or light cream
1/2 cup ricotta cheese
1/4 cup broken cashew nuts
2 cloves garlic, minced fine
2 tablespoons unsalted butter
2 teaspoons lightly toasted 'kasoori' methi' (dessicated fenugreek leaves)
4 5 pods cardamom
7 8 fresh baby artichokes (to yield about 1/2 a cup of finely chopped prepared artichoke)
Salt to taste

See Full Recipe at Food52