- For the Kofta and filling
- 50g raw cashews
- 50g whole almonds
- 50g raisins
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 250g mashed potato
- 250g paneer, grated
- 2 red chillies, deseeded and finely chopped
- 2 tbsp coriander, finely chopped
- 3-4 tbsp of gram flour
- Vegetable oil for frying
- For the Sauce
- 3 onions, sliced
- 2 tbsp ghee
- Pinch of garam masala
- Pinch of Saffron
- 1 tbsp chilli powder
- 400ml single cream
- Sugar to sweeten if necessary
- Garnish of fresh coriander and nibbed pistachios
Firstly begin by heating the ghee in a large fry pan. Add the onions and saute, whilst stirring regularly for around 15-20 minutes or until they become an even golden brown. Remove from heat and allow to cool.
To make the filling for the Koftas place the cashews, almonds and raisins onto your chopping board and roughly chop them. Place them in a bowl and mix through the cinnamon and ground cardamom.
For the Koftas mix together the mashed potato, paneer, chillis, coriander.
Season and divide into twelve portions. Roll each portion into a ball. Hold the ball in your palm and make an indent in the centre of each ball with your thumb, fill this with the fruit and nut mixture and then squeeze the kofta mixture over with the fingers to seal the filled area. Roll the ball in gram flour and place onto a plate until ready to fry.
Heat a pan with vegetable oil to 180°C.
To finish the sauce, blend the pre-cooked onions until you have a smooth paste. Add this to a pan along with the remaining ingredients, bring to the boil and simmer gently for a few minutes or until the sauce thickens slightly.
When the oil is hot, place the Koftas gently in the oil and cook for around three minutes or until the balls are golden in colour. Drain on absorbent paper to remove the excess oil.
To serve place a spoonful of sauce on the serving plate, top with 3 Koftas per serving, and garnish with fresh coriander leaves and nibbled pistachios. Enjoy immediately!