Indian recipe for 4 people, takes only 35 mins; recipe has potato, plain flour, egg, breadcrumb, oil, paneer, cashew, raisin, chilli, sugar, coriander, cardamom, vegetable oil, onion, garlic clove, ginger, poppy seed, peanut, vegetable oil, tomato, chilli powder, garam masala and almond.
Malai kofta with spicy gravy
Course: Indian
Servings
4
servings
Prep time
25 mins
Ingredients
- Chilli Powder: 1 tsp chilli powder
- Coriander: 1 tsp each ground coriander, cumin and chilli powder
- Vegetable Oil: 3 tbsp vegetable oil or ghee
- Cashew: 5 cashew nuts, chopped
- Garlic Clove: 3 garlic cloves, crushed
- Onion: 2 medium onions, chopped
- Tomato: 3 large tomatoes, pureed
- Egg: 2 eggs, beaten
- Sugar: 1/4 tsp sugar
- Oil: oil for frying
- Chilli: 2-3 green chillies, finely chopped
- Ginger: large piece ginger, grated
- Almond: flaked almond and single cream, to serve
- Potato: 800g potato, peeled
- Plain Flour: 5 tbsp plain flour
- Poppy Seed: 2 tsp poppy seeds, crushed to a powder
- Breadcrumb: 100g fine breadcrumbs
- Garam Masala: 1/2 tsp each garam masala, ground coriander, cumin and sugar
- Paneer: 2 heaped tbsp grated paneer cheese
- Raisin: 1 tbsp raisins
- Peanut: 1 tbsp peanut or cashew nuts
- Cardamom: 1/2 tsp cardamom powder
Directions
- 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.
- 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.
- For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a puree. Heat the oil, then fry the onion puree until just turning brown. Add the pureed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
- 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.
