Malai kofta with spicy gravy

• potato↗800g g

  peeled

• plain flour↗5 tbsp tbsp
• eggs↗2

  beaten

• fine breadcrumbs↗100g g
• oil

  for frying

• grated paneer tbsp

  cheese

• cashew↗

  nuts, chopped

• raisins↗1 tbsp tbsp
• green chillies

  finely chopped

• sugar tsp
• ground coriander1 tsp tsp

  cumin and chilli powder

• cardamom tsp

  powder

• vegetable oil↗3 tbsp tbsp

  or ghee

• onions↗2

  chopped

• garlic cloves↗3

  crushed

• large piece ginger↗

  grated

• poppy seeds↗2 tsp

  crushed to a powder

• peanut↗1 tbsp

  or cashew nuts

• vegetable oil↗3 tbsp
• large tomatoes↗3

  puréed

• chilli powder↗1 tsp
• ½ tsp each garam masala

  ground coriander, cumin and sugar

• flaked almond↗

  and single cream, to serve

Step-by-step instructions

1. 1

   Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.

2. 2

   Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.

3. 3

   For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.

4. 4

   When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.