Vegetable Malai Kofta Curry

Vegetable Malai Kofta Curry

Serves 6

Ingredients:
Koftas:
100 g green peas
100 g cauliflower, finely chopped
100 g French beans, finely chopped
100 g carrots, finely chopped
250 g potatoes, boiled and mashed
2 tablespoons bread crumbs, divided
1 slice bread, soaked in water
1 teaspoon garam masala
1 teaspoon chili powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil, for deep-frying

Kofta Paste:
9 cloves garlic
1-inch piece ginger
7 green chilies

Gravy:
750 g tomatoes
3 onions
4 cloves
2 small cinnamon sticks
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chili powder
4 tablespoons butter
Salt and pepper to taste

Gravy Paste:
15 cloves garlic
1-inch piece ginger
5 green chilies

For Baking:
1 tablespoon fresh cream
1/2 tablespoon grated cheese

Directions:
1. For the koftas, boil the peas. Steam the cauliflower, beans and carrots in a pressure cooker without water.
2. Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon bread crumbs and the soaked bread.
3. Add the kofta paste, garam masala, chili powder, lemon juice and salt and form into balls. Roll in the remaining crumbs and deep-fry until golden. Set aside.
4. For the gravy, soak the tomatoes in hot water 10 minutes and blend into a puree. Blend the onions with very little water.
5. Heat the butter, add the onions and stir-fry 5 minutes until light brown. Add the cloves, cinnamon and gravy paste and fry 2 minutes.
6. Add the tomato puree and cook 2 minutes. Add 1 cup water and boil 3 to 4 minutes.
7. Blend the mixture with the cornflour and sugar. Return to the heat, add the garam masala, chili powder, salt and pepper and cook 5 minutes.
8. Arrange the koftas in an ovenproof dish. Pour the gravy and cream over and sprinkle with cheese.
9. Bake or grill at 400°F (200°C) for 10 to 15 minutes, until the cheese melts.