128. Malai Kofta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the potatoes on to boil, then allow them to cool before using in the kofta later.

Step 2

Start the gravy by heating the ghee, then toasting the whole spices for a minute, before adding the onion and turning the heat low. You want the onion to swear, not caramelise.

Step 3

Then begin to add every other ingredient on the list except for yoghurt, honey and methi leaves. Season with salt, and let it cook on the stove, making sure you have enough water. If you add the soaking liquid for the cashews you’ve usually got enough. Let it cook until everything is smelling super, about half an hour. Turn off the heat and blend until smooth.

Step 4

Stir in the yoghurt to the blended sauce, and return to the heat with the honey, just long enough to heat it up again and adjust the seasoning. Turn off the heat when ready.

Step 5

Combine together the ingredients for the kofta, using as much flour as needed to bring the dough together. Then form kofta by spooning a large tablespoon of mixture onto oiled hands, flattening it out to the size of your palm, then adding a few sultanas and bits of cashew, before closing it up and rolling it into a ball. Set them aside for frying.

Step 6

Heat the vegetable oil in a heavy set frying pan, and fry the kofta in batches, setting them aside on kitchen paper when golden brown all around.

Step 7

Combine the ingredients for the kachumber, and set aside.

Step 8

To serve, place the kofta into the gravy, and top with a bit more yoghurt and kasoori methi. Serve with rice or naan or roti or paratha.