Vegan malai kofta

Served at Carrots restaurant, these tofu-and-potato dumplings are served in a rich, spiced gravy

MAKES:2 TAKES:40MINS

INGREDIENTS

FOR THE KOFTAS: 45g tofu, grated

60g mashed potato 1 tsp wholewheat flour 1 tbsp cornflour

450ml oil, for frying

FOR THE GRAVY:

3 tbsp sunflower oil

¼ onion, chopped

2 green chillies, sliced

1 tbsp ginger-garlic paste 200g chopped tomatoes 3 tbsp cashew powder

¼ tsp turmeric powder

¼ tsp garam masala

¼ tsp ground cumin

¼ tsp ground coriander ¼ tsp ground cinnamon 3 tbsp fresh coriander leaves 1 tsp salt

¼ tsp black pepper

¼ tsp red chili powder chapatis or rice, to serve

METHOD

Begin by making the koftas. Mix the tofu, mashed potato and wholewheat flour in a bowl, then season. Mix well, then roll into golf ball-sized balls and coat with the corn flour. Heat the oil in a pan and deep-fry the koftas until golden-brown.

To make the gravy, heat the oil in a pan over a medium heat, then add the onion and fry until golden-brown. Add the green chillies and ginger-garlic paste and fry until the oil separates.

Tip in the chopped tomatoes, cashew powder, turmeric powder, garam masala, cumin powder, chili powder, coriander powder, cinnamon powder, salt and pepper, then mix well and cook for 5 mins. Pour in 1 cup water, cover and cook over a low heat for 15 mins.

Add the koftas and most of the coriander leaves (reserving 1 tsp for a garnish) and simmer for 5 mins. Pour into a serving bowl, garnish with the remaining coriander leaves and serve with the chapatis or rice.