Vegetable Kofta in a Cashew Masala

Vegetarian Kofta 

• 1 large Potato
• 80g Cauliflower Florets
• 40g Green Peas
• 40g Carrots
• 40g Green Beans
• 40g red pepper
• 250g paneer
• 1 green chilli
• Handful coriander leaves
• 25-50g gram flour
• 1 tsp coriander seeds, crushed
• 1 tsp garam masala
• 1 tsp cumin seeds, crushed
• 1 tsp Kashmiri chilli powder
• 1 tsp mango powder
• ¼ tsp Black Pepper
• 1 tsp Salt
• Oil for Frying

Masala

• 2 tbsp cashew nuts
• 1 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 bay leaf
• 3 cloves
• 4 green cardamom
• 7cm piece cassia bark
• 1 blade of mace
• 1 onion
• 4 garlic cloves
• 7cm piece of ginger
• 1 green chilli
• 2 tomatoes or 200g tinned tomatoes
• 2 tbsp yoghurt
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• ½ tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 1 tsp salt
• 1 tsp garam masala

Method

Vegetable Kofta

1. Add the vegetables - potatoes, carrots, beans, pepper, cauliflowers florets and green peas, paneer and green chilli into a food processor and blitz. Place the mixture into a bowl.
2. Chop the coriander leaves and add to the bowl along with the spices and mix it all together.
3. Sprinkle in the chickpea flour a little at a time until it starts to bind the vegetables together.
4. Using one hand squish everything together until it’s thick and you can make balls with the mixture. 
5. Heat your oil for frying the kofta. Test it’s hot enough by adding a little of the mixture – if it sinks and sizzles and floats immediately then it is ready. If it's too hot the kofta brown too quickly and remain raw inside.
6. Make golf ball sized balls and very gently place one into the oil. Turn them gently to brown all over about 3-5 minutes. Using a slotted spoon remove to a dish lined with kitchen roll. Taste the first one to check it’s cooked inside and the seasoning is ok. If not adjust the seasoning and then cook the kofta in batches.

Note: if you feel that the kofta haven’t cooked inside you can put them back into the oil to recook them.

Masala

1. Soak cashews in hot water for around 20 minutes.
2. Place the onions, chillies, ginger and garlic to a blender to make a smooth paste.
3. Heat oil in a pan and add cumin seeds, bay leaf, green cardamom, cassia bark, mace and cloves and fry the spices until fragrant.
4. Add the onion paste and stir to cook until it starts to brown. If it catches add a little splash of water and continue to cook. This will take about 20 minutes.
5. Grind the cashews with a little of the water to make a smooth paste and set to one side.
6. Once the onions have browned, puree the tomatoes and add it to the pan. 
7. Grind the coriander and cumin seeds in a pestle and mortar. Add this and the salt, chilli powder, turmeric and mix well. Cook until it starts to thicken then stir in the cashew paste.
8. Whip the yoghurt with a little water to loosen it up. Stir in the yoghurtand mix.
9. The sauce should be quite thick, add water to the pan to adjust the consistency so it’s at a thickness you like.
10. Simmer for a few minutes then stir in the garam masala.
11. Add the kofta to the masala just before serving and cook for 2 minutes.