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Malai kofta with spicy gravy

Ingredients

  1. Step 1 800g potato , peeled
  2. Step 2 5 tbsp plain flour
  3. Step 3 2 eggs , beaten
  4. Step 4 100g fine breadcrumbs
  5. Step 5 oil for frying
  6. Step 6 2 heaped tbsp grated paneer cheese
  7. Step 7 5 cashew nuts, chopped
  8. Step 8 1 tbsp raisins
  9. Step 9 2-3 green chillies , finely chopped
  10. Step 10 ¼ tsp sugar
  11. Step 11 1 tsp each ground coriander , cumin and chilli powder
  12. Step 12 ½ tsp cardamom powder
  13. Step 13 3 tbsp vegetable oil or ghee
  14. Step 14 2 medium onions , chopped
  15. Step 15 3 garlic cloves , crushed
  16. Step 16 large piece ginger , grated
  17. Step 17 2 tsp poppy seeds , crushed to a powder
  18. Step 18 1 tbsp peanut or cashew nuts
  19. Step 19 3 tbsp vegetable oil
  20. Step 20 3 large tomatoes , puréed
  21. Step 21 1 tsp chilli powder
  22. Step 22 ½ tsp each garam masala , ground coriander, cumin and sugar
  23. Step 23 flaked almond and single cream, to serve
Malai kofta with spicy gravy
Calories: 774 Carbohydrate: 78 g Protein: 19 g Fat: 45 g
Cook time: 60 minutes Prep time: 25 minutes Total time: 85 minutes Servings: 4

TAGS

Dinner Main course Indian Josh Eagleton 30-60 minute 800 kcal or less Cashew Cashew Diwali Family Good Food Koftum Main North Indian Over an hour Paneer Potato Potato Spicy Vegetarian

Directions

  1. Step 1 Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
  2. Step 2 Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
  3. Step 3 For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
  4. Step 4 When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.