Malai kofta

• portioner: 6 servings
• aktiv tid: 15 minutes
• total tid: 1 hour 15 minutes

Ingredienser

Kofta

1½ cups split red lentils (300g), rinsed

3 cups vegetable broth or water (600ml)

125g raw cashews

1 brown onion, finely mined

1 cup wholegrain breadcrumbs (120g)

3 tsp madras curry paste

3 tbs sultanas (raisins)

Malai curry

1 large yellow onion, coarsely chopped

800ml tinned tomatoes

1/4 cup cashews

4 cloves garlic, chopped

10g fresh ginger, chopped

1 1/2 tsp garam masala

1 tsp ground turmeric

1/2 tsp cayenne pepper

1 tsp salt

400ml coconut milk

1 tsp fenugreek

coriander, for garnish (optional)

Raita

Yoghurt

Cucumber

Pepper

Lime

Vejledning

Pre-heat the oven to 180°C/356°F

Bring the broth to boil in a good sized saucepan, add the lentils and allow to gently simmer for 25 minutes until lentils are soft and liquid absorbed. Set aside to cool.

Using a food processor or by hand process/grind the cashew nuts, don’t process them too fine, keep a little chunkiness to them.

Combine the cooled lentils with the cashew nuts, minced onion, breadcrumbs and curry paste.

Combine well, the mixture should come together nicely forming a mass, add a little more breadcrumbs if the mixture is too wet or an egg (for non-vegan) or a little peanut oil if the mixture is too dry.

Roll a tablespoon of mixture into a ball, placing a sultana/raisin in the middle of each kofta ball (if using).

Place the rolled kofta balls on lightly greased baking trays (the kofta can be made ahead and refrigerated; this can help to hold them together). Place the kofta balls into the preheated oven and cook for 40 minutes, check after 20 minutes and turn the kofta balls over to allow to cook evenly.

Once lightly golden remove from the oven and set aside. Kofta balls can be served as an appetizer with raita or prepared with a curry sauce as below.