Malai Kofta in Creamy Tomato Sauce

Kofta

• 500 g Yukon Gold potato
• 250 g Paneer
• 2 tsp Fine sea salt

Tomato and cashew gravy

• 80 g Cashew nuts
• 700 g Tomato, ripe
• 6 cloves Garlic
• 25 g Ginger root
• 2 tbsp Ghee
• 6 pieces Green cardamom pods
• 2 tsp Ground cumin
• 2 tsp Garam masala
• 150 ml Double cream

1. Put the cashew nuts in a small saucepan, cover with water, and bring to the boil. Simmer for 10 minutes, then drain and set aside to cool slightly.
2. Peel the potatoes and cut into even chunks. Boil in well-salted water for 12 to 15 minutes until very tender, then drain well and leave to steam-dry for 5 minutes.
3. Mash the potatoes until smooth, then crumble in the paneer and add 1 tsp of the fine sea salt. Mix until you have a soft dough, then shape into 12 to 14 small balls and chill for 15 minutes so they firm up.
4. Meanwhile, roughly chop the tomatoes. Blend the tomatoes with the garlic, ginger root, and the softened cashew nuts until very smooth.
5. Heat the ghee in a saucepan over medium heat. Add the green cardamom pods and cook for 30 to 60 seconds until fragrant, then pour in the blended tomato mixture carefully.
6. Simmer the sauce over medium-low heat for 15 to 20 minutes, stirring often, until it thickens and the raw tomato smell cooks out. Stir in the ground cumin, garam masala, and the remaining 1 tsp fine sea salt, then simmer for 2 minutes.
7. Heat a deep pot of oil to 170°C (340°F). Fry the kofta in batches for 3 to 4 minutes, turning gently, until golden all over, then lift out with a slotted spoon and drain briefly.
8. Lower the heat under the sauce and stir in the double cream. Add the kofta and warm through for 2 to 3 minutes, spooning sauce over them, but do not boil once the cream is in. Serve straight away while the kofta are still tender.

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