Cheese-Stuffed Malai Kofta

Wotchers!

Haven’t done one of these for a while – it’s Deja Food!

Softly spiced vegetable ‘meatballs’ in a rich and creamy onion gravy.

Actually, the ‘gravy’ is worth making by itself – it’s SO creamy and SO flavourful, I could eat it as is with bread to dip and a crunchy salad – Nom!

Many Malai Kofta recipes have the cheese grated and mixed with the vegetables and potatoes. I prefer to have a cube of sharp-tasting cheese in the middle to act both as a surprise and to cut through the richness of the sauce. The downside of this approach, of course, is that without the cheesy ‘glue’ to hold them together, the vege-balls are a little less sturdy. Chilling in the freezer and gentle handling whilst cooking on the pan should reduce the possibility of them falling apart. Alternatively, grate the cheese and fold in with the rest of the ingredients.

This recipe is perfect for using up leftover vegetables and potatoes, yet glamorous enough to pass off to the family as a freshly-created dish.

*poker-face* Not that I’d ever do that.

*crickets chirp*

ANYHOO…

The recipe can be adapted to whatever vegetables you have to hand. Suggestions for alternative ingredients are given in the recipe.

Originally published in The Guardian Readers’ Recipe Swap: Meatballs.

Cheese-Stuffed Malai Kofta

Makes 12.

Serves 4 children, or 4 adults as a starter, or 2 hungry adults as a main course, or 1 peckish adult and 2 ravenous children, or a family of 4 as a side dish, or….you get the gist.

For the kofta:
400g mixed cooked vegetables
200g cooked potato (1 large)
0.5tsp coarse-ground black pepper
0.5tsp salt
0.5tsp garam masala
0.5tsp amchoor (dried mango powder) or sumac or 1-2tsp lemon juice
1 heaped tablespoon cornflour
60g cheshire/feta/goat cheese or paneer or vegetarian cheese – cut into 12 cubes
3tbs oil for frying

• Chop the vegetables.
• Grate the potato.
• Mix together with the salt, pepper, spices and cornflour.
• Divide into 12 x 50g balls.
• Make a hole in each ball and press in a cube of cheese.
• Mould the vegetables around the cheese and shape into a ball.
• Put the koftas onto a plastic tray and place in the freezer to firm up while you make the sauce/gravy.

For the gravy
2 large onions
1 thumb-sized piece of ginger
60g cashew nuts
60ml plain yoghurt
2tbs oil
1tsp dried fenugreek leaves
2tsp garam masala
1tsp salt
60g tomato paste concentrate
1tsp chilli powder (optional)
250ml double cream or crème fraîche or unsweetened evaporated milk
125ml milk

• Peel the onions and the ginger and blitz to a puree in a food processor.
• Make a puree of the cashews and the yoghurt with a mortar and pestle or spice grinder.
• Heat the oil in a pan.
• Add the onion mixture and fry over a low heat for several minutes until translucent.
• Add the cashew mixture, spices and tomato paste. Stir for 2-3 minutes until thoroughly combined.
• Add the cream and milk and stir thoroughly.
• Bring to a simmer and cook, stirring, for 5 minutes.
• If you prefer a smooth sauce, give it a quick blitz either with a stick blender or in a liquidiser. Additionally, if the sauce is a little thick, add water to thin it to the right consistency.
• Return to the pan and set aside to keep warm while the koftas are cooked.

To finish:
1. Heat 3tbs oil in a wide, shallow pan.
2. Add the chilled koftas and brown them on all sides. Toss gently, otherwise they might break apart.
3. Ladle the sauce into a warmed serving dish and arrange the koftas on top. Alternatively, go crazy and arrange the koftas in the warm dish and pour the sauce over the top.
4. Serve with naan breads to mop up all the sauce.