Malai Koftas

6

Ingredients

  • For the Kofta and filling:

  • 50g raw cashews
  • 50g whole almonds
  • 50g sultanas
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 250g Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed potato
  • 250g paneer, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 2 red chillies, deseeded and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 tbsp coriander, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3-4 tbsp of gram flour
  • Vegetable oil for frying
  • For the Sauce:

  • 3 onions, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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

Use imperial measurements

Method

How to make Malai Koftas

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 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopping board and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop them. Place them in a bowl and mix through the cinnamon and ground cardamom.

For the Koftas mix together the Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please 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, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please 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!