Mughlai Malai Kofta

Ingredients

• 250 g paneer
• 250 g maris piper potatoes, peeled and cubed
• 3 tbsp cornflour
• 40 g cashew nuts
• 1 onion, finely chopped
• 300 g tomatoes, finely chopped
• 3 garlic cloves
• 10 g fresh ginger, grated
• 80 ml double cream
• 1 tsp garam masala
• 300 ml vegetable oil for frying

Method

1. 1

   Boil the potatoes for 12 minutes until tender, then drain, mash and mix with the grated paneer and the cornflour to a firm dough. Shape into 12 small balls.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the balls in batches for 4-5 minutes until golden all over, then drain on kitchen paper.

3. 3

   Soak the cashew nuts in 60ml hot water for 15 minutes, then blend to a paste.

4. 4

   Heat 2 tbsp of the frying oil in a separate pan and cook the chopped onion over medium heat for 8 minutes until golden, then add the garlic and ginger and cook for 1 minute.

5. 5

   Add the finely chopped tomatoes and cashew paste and cook for 8 minutes until thickened, then blitz the sauce smooth and return it to the pan.

6. 6

   Stir in the garam masala and double cream, warm through, then gently place the koftas in the sauce just before serving so they stay crisp at the edges.