Highly requested – this recipe is super comforting and delicious.
Serves 4 people.
Ingredients
3 medium brown onions, finely sliced
sunflower/vegetable/rapeseed oil
5 garlic cloves, roughly chopped
1 thumb-sized piece of ginger, roughly chopped
3 green chillies, roughly chopped
220g paneer, mashed
2 large potatoes, peeled and roughly chopped
1 small red onion, finely chopped
1 handful fresh coriander, finely chopped
salt
1 tsp chilli powder
2 tsp garam masala
3 tbsp cornflour
4 tbsp natural yoghurt
1 cinnamon stick
4 cardamom pods
70g tomato puree
½ tsp turmeric powder
1 tsp ground coriander
3tbsp double cream
Method
– Add 4-6 tbsp of oil to a large hot pan. Once the oil is hot, add the brown onions. Cook for 6 minutes on medium-low heat until golden. Stir regularly.
– Add the potatoes to another pan, cover in water and bring to a boil. Cook until the potatoes are soft.
– Once the onions begin to golden, add the garlic, 1 finely chopped green chilli, and ginger. Cook for another 6 minutes.
– Transfer the onion mix into a sieve over a bowl to remove any excess oil. Keep the oil for later. No need to wash up the pan as we will use this later.
– Once the potatoes are cooked, strain them and set aside to cool down for 10 minutes.
– In a large bowl, add the paneer, red onion, fresh coriander, 2 finely chopped green chillies, 3 tsp salt, ½ tsp chilli powder, 1 tsp garam masala, and boiled potatoes. Mash it all together.
– Once thoroughly mixed, add the cornflour. Mix well and shape into palm-sized flat balls.
– Heat the pan that was used to cook the onions. Add 6-8 tbsp oil and the koftas on high heat until golden on both sides. Once cooked, transfer to some kitchen roll to remove any excess moisture. Again, no need to wash the pan as we will use it again.
– Add the cooled fried onion mixture, yoghurt, and 100ml of water to a blender. Blitz thoroughly.
– Heat the pan again and add the onion oil, the cinnamon stick and cardamom pods. Let them sizzle.
– Add the onion puree, 100ml water, tomato purée, ½ tsp salt, ½ tsp chilli powder, turmeric, ground coriander, 1 tsp garam masala. Mix well.
– Add 100ml water. Cover and cook for 10 minutes on low heat.
– Add the cream and stir through.
Serve the sauce with a few koftas each and garnish with some finely chopped coriander – enjoy!