The perfect recipe for all the family!
Recipes
Malai kofta – red curry
Ingredients
For kofta:
- 2-3 Boiled potatoes
- Crumbled paneer
- Chopped cashews and raisins
- Salt, red chili powder, amchoor masala (Mango powder)
- Breadcrumbs or cornflour (for binding)
- Borges Super Blend of 20% Extra virgin & Sunflower (for frying)
For the sauce:
- 1 large onion, chopped
- 2 tomatoes, chopped
- Handful of cashews
- Whole spices: 1 Tej patta (bay leaf), 4-5 cardamom seeds, 2 cinnamon sticks, 1 star anise, 1 large cardamom
- 4 tbsp Borges Super Blend of 20% Extra virgin olive oil & sunflower oil
- 1 whole dry red chili
- 3 cloves garlic, minced
- 1-inch ginger, minced
- Spices: 1 tsp each of turmeric, red chili powder, coriander powder; salt to taste
- Water as needed
Step by step
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Step 1
Mash potatoes and mix with salt, chili, amchoor powder (mango powder), and bread crumbs or cornflour. Mix paneer with cashews and raisins for the filling. Form small balls of potato mixture, flatten, add filling, and seal. Fry in the Borges Sunflower and Extra Virgin Olive Oil until the potato mixture balls turn golden.
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Step 2
Heat 2 tbsp Borges Sunflower and Extra Virgin Olive Oil in a pan, add cumin seeds, then chopped onions. Cook until onions turn golden brown. Add chopped tomatoes, chili, and whole spices. Cook until tomatoes soften. Cool it down and then blend the mixture with cashews into a puree.
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Step 3
In a new pan, heat 2 tbsp Borges Sunflower and Extra Virgin Olive Oil, add the puree, and the powdered spices. Cook until oil separates. Add water to desired gravy thickness, boil, and simmer for 5 minutes.
