South Indian-Style Malai Kofta

Method

1. FOR KOFTA: Place the mashed potato in a large bowl with the paneer or cottage cheese and mix to combine. Add the chilli, Sambar Spice, salt, coriander, flour and cashews and mix well to make a dough-like texture.
   
2. Place a pan on a high heat and add your oil to come to heat – there should be enough oil in there to shallow fry – about 1/4-inch. Roll your dough into small balls and when the oil is hot, place them in, turning frequently to ensure they’re golden brown on all sides. Once cooked and crisp, remove from the oil and drain on paper towel and set aside.
   
3. FOR CURRY SAUCE: Place a pot on a medium-high heat and add your oil in. Once hot, add your onion and sauté until soft – about 4 mins. Once cooked, add the garlic and ginger and sauté until fragrant – about 1 min.
   
4. Add your chopped tomatoes in and sauté briefly before adding in your cashews and cooking until the tomatoes are nice and soft. Remove from the heat and cool before pureeing in a blender or food processor to make a paste – add water if need be.
   
5. Return the pot to a low heat and add your butter and oil and bring to heat. Add your Sambar Spice mix and sauté until fragrant – about 1 min. Return your tomato-onion puree and salt to the pot with the spice and mix to combine. Place a lid on and let simmer for 10 minutes.
   
6. Remove the lid and add your cream and water in and stir to combine. Bring the sauce to the boil then reduce to a simmer and let it sit on low for 5 minutes to allow the flavours to come together.
   
7. Pour your curry sauce over your golden koftas and enjoy! Garnish with extra chopped cashews and fresh coriander.