This vegetarian meal is easy to make and tastes super delicious with rice or roti. The flavourful paneer koftas is complemented with a creamy sauce. It is topped with fresh, citrusy coriander leaves.
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To make the curry, heat 2 tbsp of oil in a large saucepan, add the onions and cook for 8-10 minutes until golden. Add the garlic, ginger, cashews and almonds and cook for another 2 minutes. Add the tomatoes and cook for 5 minutes until softened.
Leave to cool slightly, then blitz to a purée with a handheld blender, or in a food processor, and set aside. Return the empty pan to the heat and add the remaining oil. Add the bay leaf and cinnamon and sizzle for a few seconds before returning the tomato and onion purée. Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the salt and spices and cook for another minute. Add 100ml water and the cream, stir and bring to the boil.
Meanwhile, combine the kofta ingredients and shape into 18 walnut-sized balls. Heat the oil in a large pan and once hot, fry the koftas in batches for 2-3 minutes until golden and crisp. Keep warm.
Spoon the curry onto a platter or serving dish, place the koftas on top, drizzle with a little cream and scatter with some coriander to serve.
Prepare the kofta and sauce up to 1 day in advance, then cover and refrigerate. Reheat the curry gently in a saucepan and the koftas in a preheated oven until both are piping hot. Assemble before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,696kJ/ 407kcals |
|---|---|
Fat | 24g |
Saturated Fat | 9.9g |
Carbohydrates | 31g |
Sugars | 11g |
Fibre | 5.5g |
Protein | 12g |
Salt | 1.2g |
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