curry paste and coconut milk, then blitz until thoroughly combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Step 5: Take the lid off the rice, add the peas ...
Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add ...
Once the raw smell is gone, add the brown paste and tomato puree. Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water ...
Malai kofta is a popular Indian dish, where balls of fresh cheese curd, like paneer or khoa, are deep fried and served in a tomato sauce. To make the filling, mix all of the ingredients together ...
Grate raw, peeled beetroot and soft cheese. Keep separately. Deep fry all beetroot balls. Place them on kitchen tissue to drain. Allow to cool. And then, cut them in the middle into two slices.
We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...