Malai Kofta

How to make Malai Kofta

1. To make koftas: Pre-heat oil for deep frying

2. In a bowl, mix together paneer, lauki and potato

3. Add red chilli, salt, cumin powder and garam masala together with gram flour, mix well using your hands to combine the mixture

4. Once mixture is combined well together, moisten your hands using the oil and make balls from the mixture (about 4cm diameter). Use the oil to moisten hands as needed

5. Deep fry the kofta balls until golden brown, your oil should be on about 175°C, this should take about 3-4 minutes

6. Remove the koftas from oil onto a tray and leave to one side

7. To make the sauce: Heat vegetable oil in a saucepan

8. Add the cumin seeds and once the cumin starts to sizzle add onions and cook for 4-5 minutes until onions are very brown and caramelised

9. Add ginger and garlic paste and green chilli paste followed by the puréed tomatoes and cook for a few seconds

10. Add in the turmeric, red chilli powder and salt and mix well

11. Cook the masala sauce on a medium heat with the lid on for 4-5 minutes (keep mixing every minute or so)

12. Once the oil starts to seep out the edges and the sauce is sizzling, the masala is cooked perfectly, add in the water and bring the gravy to a boil

13. Add green cardamom powder and double cream to the sauce together with the fenugreek leaves (crushed), garam masala, fresh coriander and anardana powder, cook for 1 minute or so

14. Add in the fried kofta balls and shake the pan to coat the balls evenly with the sauce

15. Mix well together and cook for a final 2 minutes

16. Remove from the heat and garnish with fresh coriander and a swirl of double cream

17. Serve with Tilda Pure Basmati Rice and relish. Cook rice as per pack instructions.