Malai kofta with spicy gravy

Ingredients

• 800 g potatoes peeled
• 5 tbsp flour plain
• 2  eggs beaten
• 100 g breadcrumbs fine
• 4 servings cooking oil for frying
• 2 tbsp paneer grated
• 5  cashew pieces chopped
• 1 tbsp raisins 
• 2  to 2 chilies slit green finely chopped
• 0.3 tsp sugar 
• 1 tsp ground coriander 
• 0.5 tsp ground cardamom 
• 3 tbsp vegetable oil 
• 2 medium onion chopped
• 3  garlic clove crushed
• 1 large piece ginger grated
• 2 tsp poppy seeds crushed
• 1 tbsp cashew pieces 
• 3 tbsp vegetable oil 
• 3 large tomatoes 
• 1 tsp chili powder 
• 0.5 tsp ground coriander 
• 4 servings single cream flaked

Equipment

• food processor
• frying pan
• sauce pan

Directions

1. Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
2. Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling.
3. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
4. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a pure.
5. Heat the oil, then fry the onion pure until just turning brown.
6. Add the pured tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
7. When the gravy comes to a boil, add the koftas.
8. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.