Malai Kofta by Phoenix Nights star Dave Spikey
Ingredients
For the koftas:
2 cups of peeled and diced boiled
potatoes
1 cup of mixed vegetables (carrots,
beans, peas, sweet corn) boiled
1 cup of paneer cubes (ricotta cheese will do)
2 tbsps of double cream
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 cup of chopped nuts (almonds,
walnuts and cashew nuts)
1/4 cup of raisins chopped finely
Salt to taste
Vegetable/sunflower cooking oil to fry the koftas
For the sauce:
3 tbsps vegetable/sunflower
cooking oil
2 large onions quartered
2 tomatoes quartered
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp poppy seeds lightly roasted
and ground into a powder
3 tbsps nuts (cashews and almonds) ground into a thick paste
Salt to taste
2 tsps garam masala
Preparation
Koftas:
Mash the potatoes, mixed vegetables, paneer (ricotta) and cream together.
Add the kofta spices to this mash and mix well. The resulting ‘dough’ should be firm. If not add some more boiled potato.
Season with salt.
Make this ‘dough’ into balls and put 1/2 a tsp of the nut and raisin mix in the centre of each ball. Roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
Drain on paper towels and keep aside.
For the sauce:
Heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
Grind these onions into a paste along with the tomatoes, ginger, garlic, coriander, cumin and red chilli powders.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy.
Mix well. Season with salt.
Bring the sauce/gravy to a boil and then reduce to a simmer.
Gently add the koftas to this sauce/gravy and cook uncovered for 2-3 minutes.
Turn off the heat and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
Serve with hot Naan Bread or Rice.
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