Paneer Kofta in a Cashew and Almond Sauce

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Ingredients

  • For the Kofta:

  • 2 cloves garlic, minced and lightly sauteed
  • 1 tbsp ginger, minced and lightly sauteed
  • Cornflour to dust
  • Oil to deep fry

  • For the Sauce:

  • 40g blanched almonds, skins removed
  • 40g blanched cashew nuts
  • 1/2 medium onion, minced finely
  • 6 tbsp concentrated tomato puree
  • 1 tsp cumin seed powder
  • 220g paneer (fresh or grated on the fine side of a cheese grater if you are using a block of paneer)
  • 2-3 red chillies, minced
  • 2 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 2-3 red chillies, minced
  • 1 tsp coriander seed powder
  • 2 tsp fennel seed powder
  • 2 tsp clear honey
  • 1 tsp ground cardamom powder
  • 500-750ml hot water
  • Salt to taste
  • 60g mashed potatoes, passed through a sieve
  • Handful fresh coriander, chopped
  • 2 tbsp plain flour
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 2 tbsp coriander, chopped very finely
  • 1 green chilli, minced and lightly sauteed

Use imperial measurements

Method

How to make Paneer Kofta in a Cashew and Almond Sauce

Mix together all of the ingredients for the kofta and bind together like dough. Set aside.

Grind together the almonds, cashews, 250ml cup of water and the onion. Set aside.

Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Saute until aromatic, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface - about 15 minutes, stirring all the time. Do not let any of the nut paste burn.

Add the cumin seed and coriander seed powder, fennel seed powder, honey, cardamom seed powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.

Roll the kofta into oval shapes making sure there aren't any cracks in them. Use a little oil to stop the mixture from sticking to your hands.

Heat enough oil in a pan to deep fry the kofta at 150-160°C or until a piece of bread dropped in turns golden within 15 seconds.

Roll the kofta in cornflour and dust any excess away.

Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.

Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.

Serve with steaming hot basmati rice and naan.

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