Vegetarian Kofta Curry

Serves 4

INGREDIENTS FOR THE KOFTAS:

225 g paneer, grated

2 medium size boiled potatoes, grated

75 g white bread (roughly 3 slices)

1 tsp salt

1 small green chilli, finely chopped

30 g fresh coriander leaves, finely chopped

INGREDIENTS FOR THE CURRY:

For the curry

2 tbsp sunflower oil

2 medium size onions, ground to a paste

1 tbsp ginger paste

1 tbsp garlic paste

2 tomatoes, ground to a paste

2 tbsp tomato puree

500 ml boiling water

½ tsp salt

1 tsp turmeric powder

1 tbsp garam masala

2 tbsp kasuri methi

2 tbsp double cream

1 tsp honey

Sunflower oil for deep frying

ALLERGENS HIGHLIGHTED IN BOLD

To make the koftas mix all the ingredients in a bowl and shape them into small balls. You will roughly get 16-18 koftas from this mix.

Fill a deep pan up to 1/3rd with the oil and heat it to about 180 C. Carefully put the koftas in and fry for a couple of minutes until golden. You might have to do this in batches. Remove them on some kitchen roll and leave them aside.

To make the curry heat the oil in a pan, add the onion paste to it and cook for 20-25 minutes on low to medium heat until nicely golden.

Now add the ginger and garlic pastes and cook for a couple of minutes. Then add the tomatoes and the puree with the boiling water. Cover and cook for 30 minutes on low heat. Now add the spices and cook for a further 5 minutes. Add the cream and honey last, mix well and put it in a serving bowl.

Place the koftas on the curry just before serving. Enjoy it warm with rice or naan (please link to the naan recipe).