Ingredients

  • 150 g cashews
  • 250 g boiled potatoes, cooled and mashed
  • 150 g paneer, crumbled
  • 50 g plain flour
  • 15 g ground almonds
  • 0.5 tsp garam masala
  • 10 g fresh coriander, finely chopped
  • 500 ml vegetable oil plus 1 tbsp
  • 3 shallots, roughly chopped
  • 20 g fresh ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 cinnamon stick
  • 2 bay leaves, plus extra for garnish
  • 2 cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 250 g passata
  • 1 tsp granulated sugar

Method

  1. 1

    Soak the cashews in cold water for at least 4 hours, preferably overnight. Once completely soft, drain the water and using a stick blender, blend until you have a smooth paste. Add a few drops of water if the cashews are a bit too firm to completely blend. Set aside. 

  2. 2

    In a large bowl, roughly mash the potatoes. Add the paneer, flour, ground almonds, garam masala and coriander with a good bit of seasoning, and bring together with your hands until completely combined and dough like. Break off into 12 pieces and roll into balls/koftas. 

  3. 3

    Prepare a large plate with kitchen towel. Using a large, deep pan, heat the vegetable oil to 82C/180F. Add four of the koftas and fry for 2 minutes on each side, until golden brown. Carefully transfer to the lined plate. Repeat the frying with the remaining koftas. Set aside the koftas and keep warm. 

  4. 4

    In a mini blender, blitz together the shallots, ginger and garlic cloves until you have a paste. Heat a tablespoon of the oil in a large pan over a medium heat and add the cinnamon, bay leaves and cloves, cooking them for 1 minute until aromatic. Add the onion paste, lowering the heat, and cook for 3 minutes, stirring often. Add the ground spices and cook for another 1 minute.

  5. 5

    Add the passata and sugar and stir to combine. Add the cashew paste along with 300ml of water and a good pinch of salt and stir until completely combined and smooth. Simmer for 10 minutes uncovered, adding a little more water if the sauce gets too thick. Once the sauce is done add the koftas, sprinkling over a few bay leaves, to serve.

     

    Tip: you can also serve this dish with chutney and poppadoms

Nutritional Details

Each serving provides
  • Energy 2897kj 692kcal 35%
  • Fat 51.9g 74%
  • Saturates 8.0g 40%
  • Sugars 8.5g 9%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1231kj/294kcal

Each serving provides

33.0g carbohydrate 4.9g fibre 20.6g protein

 
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