Malai Kofta

Vegan India kofta in a spicy sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor add cauliflower, carrots, peas, corn and pulse to get a grated like consistency and remove into a bowl.

Step 2

Add mashed potato, green chilli, coriander and all the dry slices plus salt & pepper, and stir.

Step 3

Sprinkle some water on the bread and crush it, add this to the mixture along with the cornflour.

Step 4

Add 1tbs of cornflour at a time, add as much as needed to bind the mixture.

Step 5

Mix well, and make into small balls. Put to one side.

Step 6

Heat some oil in a small vessel, add a tiny piece of the mixture to test. If it turns dark too quickly the heat is too high, if it is crumbling add more bread or cornflour. If it turns golden brown the heat is correct.

Step 7

Once the heat is right, add the Koftas in small batches, flipping to ensure each Kofta is golden brown on each side.

Step 8

Drain and stand on kitchen towel.

Step 9

Heat oil and add bay leaves, cloves, cardamom, cinnamon, cumin seeds and mace. Sauté till light brown.

Step 10

Add ginger, garlic and onions. Sauté till onions are golden brown.

Step 11

Add puréed tomatoes, salt and turmeric. Mix well and heat on medium until the sauce thickens.

Step 12

Add dry spices: coriander, cumin, red chilli, Amchoor and garam masala.

Step 13

Mix well, and cook for 2 mins. Add 128ml water and tomatoes paste, mix and cook for 5 mins

Step 14

Crush fenugreek leaves and add to the curry. Simmer for 5 mins, then lower the temperature.

Step 15

Add cream slowly and keep mixing.

Step 16

Bring to the boil, and serve over warm Koftas.

Step 17

Add chopped coriander and cream to garnish, serve with chapati, naan or rice.

Step 18

Serve!