Punjab x Thailand
Malai kofta massaman
Massaman already had cardamom and cinnamon. Malai kofta just moved in with its suitcase of cashews.
75 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original780kcalsame
19 gproteinsame
7 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the potatoes with water for 2 whistles and let the pressure release naturally. Peel, grate and knead with the paneer, cornflour, cardamom and 1/2 tsp salt until smooth.
- 2Shape 12 balls, each with 1 chopped cashew and 2 raisins hidden inside. Deep fry in oil at 170°C for 4 minutes until golden brown.
- 3Toast the cumin, coriander, whole spices and star anise on low heat for 2 minutes. Grind with the soaked chillies, shallots, garlic, lemongrass, galangal and nutmeg to a paste.
- 4Fry the paste in 2 tbsp oil on medium heat for 6 minutes. Add the thick coconut milk and cook 3 minutes.
- 5Add the thin coconut milk, onion chunks, peanuts, tamarind water, palm sugar, soy and salt. Simmer gently 10 minutes.
- 6Stir in the cream, slide in the koftas and spoon sauce over them for 2 minutes on low heat.
Serve it like this
Pour the sauce into a wide shallow bowl, set three koftas in a triangle, halve one to show the cashew centre, then swirl cream and scatter crushed peanuts.
