Any vegetarian curry with potato and paneer koftas is going to win your heart, add in a cashew creamy sauce to coat the koftas and boom! The sweetness of the raisins gives the dish a beautiful edge.
It takes a little while but its not complicated and its definately worth it.
We air fried the koftas and would definately do it this way again.
(Read about this dish as part of a grand thali we recently served.)
For the koftas
300gms peeled potatoes boiled
200gms paneer finely grated
1 tsp turmeric powder
1/2 tsp ground cardamom powder
2.5cm piece of ginger finely grated
1 birds eye green chilli finely chopped
Pinch of salt
2 tbsp coriander leaves finely chopped
3 tsp cornflour
2 tbsp raisins
For the sauce
1/2 c cashew nuts
6 cloves of garlic roughly chopped
2.5cm ginger roughly chopped
1 birds eye green chilli
3 tbsp vegetable oil
1” cinnamon stick halved
1 green chilli slit lengthwise
1 white onion roughly chopped
1 tomato roughly chopped
2 tbsp tomato puree
½ tsp chilli powder (mild or Kashmiri chilli powder)
1 tsp sugar
½ tsp garam masala powder
2 tsp mango powder (amchoor)
Salt to taste
Coriander for garnish
- Add the cashew nuts to a bowl with 50mls warm water and soften for 30 minutes. Blend the garlic, ginger and chilli (only 1) with a splash of water to a smooth paste. Set aside.
- Use the same blender to blitz the drained cashews with about 3 tablespoons of the soaking water to form a smooth paste. Set aside.
- Add the onion to a blender and blend to a smooth fine paste with 50mls of water. Set aside. In the same blender add the tomatoes, blend to a fine puree and set aside. (At this point you will have four seperate bowls of blended things: (1)Garlic/ginger/chilli, (2)Cashews, (3)Onion, (4)Tomato.
- For the koftas; Coarsely grate the potatoes and mash well to a smooth mix. To this add all the kofta ingredients except in a large bowl. Knead lightly to a dough like consistency. Cover and cling film until ready to fry. You can sit them overnight.
- To cook the gravy; heat the oil in a heavy bottom saucepan. Add the cloves and cinnamon stick and fry for a few seconds. Add the slit green chilli followed by the onion paste and fry on a medium heat for 5 minutes. Stir well making sure it doesn’t stick to the bottom of the pan as the moisture begins to evaporate.
- Add the ginger garlic and chilli paste and fry for 2 minutes. Stir and add blended tomatoes along with the blitzed tomato and tomato puree. Mix and cook for 6-7 minutes. The sauce will begin to reduce and go a deeper red colour
- At this stage add the chilli powder and the cashew nut paste. Stir well and cook for a further 2 minutes, lower the heat and add water. Simmer for 2-3 minutes.
- Add the sugar, garam masala and mango powder. Season to taste and garnish with coriander. Turn the off and keep warm.
- To cook the koftas; Divide the kofta mix into equal portions about a large tablespoon. Take a portion in the palm of your hand and roll into cylindrical shape. Make sure they are shaped well or else they will fall apart while frying so pack them tightly.
- Put them in an air-fryer or oven for about 10 mins. Flip them after about 8 mins. (alternatively you can shallow cry them for about 3-4mins in oil).
- Add the koftas to the warm gravy to a serving dish and steep the koftas just before serving.