MALAI KOFTA Paneer Koftas in a Creamy Spiced Tomato Curry

A traditional curry hailing from the north of India, malai koftas are vegetarian koftas or croquettes made with spiced potato and paneer steeped in a tomato curry. Every dinner party my mother hosted included this kofta curry, although you can also make the koftas as a crispy snack to serve with a green chutney. MAKES 16 KOFTAS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To start the gravy, in a blender, blitz the soaked cashew nuts with about 3 tablespoons of its soaking water, to form a smooth, creamy paste. Remove and set aside. In the same blender, blend the garlic, ginger and chopped chilli with a splash of water to a smooth paste, then remove and set aside. Put the onions in the blender with a splash of water and blend to a smooth paste, then set aside. In the same blender, blitz the tomatoes to a fine purée and set aside.

Step 2

To make the koftas, mash the grated potatoes in a large bowl. Add all the other kofta ingredients and knead lightly to a smooth dough-like consistency. Cover with cling film (plastic wrap) until ready to fry.

Step 3

Continue making the gravy. Heat the oil in a heavy-based saucepan over a medium heat. Add the whole spices and fry for a few seconds. Add the slit green chilli, followed by the onion paste, and fry for 5 minutes, stirring well. Add the ginger, garlic and chilli paste and fry for 2 minutes, stirring, then add the blended tomato mixture. Mix well and cook for 6–7 minutes. The gravy will begin to reduce and turn a deeper red colour. Add the chilli powder and the cashew nut paste, stir and cook for a further 2 minutes. Reduce the heat to low, and add the water, then bring to a simmer for 2–3 minutes. Add the remaining gravy ingredients and taste for seasoning. Garnish with fresh coriander, turn off the heat and cover, to keep the curry warm.

Step 4

To fry the koftas, heat enough oil in a kadhai or wok (fill around a third of the pan), on a medium-high heat. Test the oil is hot by dropping a piece of bread into it – if it sizzles and browns in 30 seconds, it is done. Divide the kofta mixture into equal portions, and roll each one into a cylindrical shape. Fry them in batches, 2 or 3 at a time, for 3–4 minutes, or until they go a crispy golden brown. Drain on paper towels.

Step 5

Add the warm gravy to a serving dish and steep the koftas just before serving, and serve with rice, salad and raita.