Malai Kofta with Jeera Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 100 gpaneer, grated
• 50 mldouble cream
• 10 gcashew nuts
• 1onion, chopped
• salt to taste
• 100 gcanned diced tomatoes
• 20 gbutter
• 50 gpotatoes, boiled and mashed
• 1 tspgaram masala
• 70 gbasmati rice

Method

1. Soak the cashew nuts, then blend them with a little water into a smooth paste.
2. Heat half the butter in a pot. Sizzle the cumin seeds, add the dry basmati rice, pour in water, cover, and simmer.
3. Mix the grated paneer, mashed potatoes, and salt. Shape the mixture into small balls (koftas) and pan-fry them until golden. Set aside.
4. In the remaining butter, sauté the chopped onion until soft. Add the canned tomatoes and garam masala, cooking until thick.
5. Blend the tomato mixture until smooth, then return it to the pan gently.
6. Stir the cashew paste and double cream into the sauce, warming it through without boiling.
7. Nestle the golden koftas carefully into the hot gravy, then serve instantly with the cumin jeera rice.