Ingredients
KOFTAS
- 500 Grams water
- 3 medium potatoes, peeled and quartered (approx 500g)
- 3 cm piece ginger
- 2 tablespoons fresh coriander leaves
- 1 green chilli, halved and deseeded
- 10 raw cashews
- 1 tablespoon raisins or sultanas
- 200 gram paneer block, roughly broken into chunks
- 2 tablespoons cornflour
- 1/2 teaspoon garam masala
- 1/2 teaspoon each salt and pepper
GRAVY
- 3 medium tomatoes, halved
- 1 large onion, quartered
- 20 grams rice bran oil
- 1/4 teaspoon each ground cinnamon, cardamon and cloves
- 20 grams raw cashes (approx 15)
- 20 grams butter
- 1 fresh Bay Leaf
- 1/2 small cinnamon stick
- 2 cardamom pods
- 1 1/2 teaspoons each garlic and ginger paste
- 1 1/2 teaspoons garam masala
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon ground coriander
- 2-3 teaspoons caster sugar
- 1 teaspoon Salt
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 3/4 Cup water
- 1/4 cup thickened cream
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place water into TM bowl. Add potatoes to simmering basket and place into TM bowl. Steam for 16-18 minutes, Varoma, Speed 2 or until just fork tender. Remove simmering basket and drain water from bowl. Set potatoes aside to cool.
Add ginger, corinader and chilli to TM bowl. Chop for 5 seconds, Speed 7. Scrape down sides of bowl.
Add cashews and raisins to TM bowl. Chop 3 seconds, speed 3.
Add cooled potatoes, paneer, cornflour, garam masala and salt and pepper. Knead for 1 minute or until combined. Mixture should be able to be rolled into balls and not be sticky. If sticky, add a little more cornflour.
Roll mixture into approximately 20 even sided golf balls. Cover and chill until ready to cook and whilst making the gravy. - Place tomatoes into TM bowl. Chop 2 seconds, speed 5. Transfer to a bowl, set aside.
Without cleaning bowl, add onion adn chop 5 seconds, speed 5. Scrape down sides.
Add rice bran oil and ground spices. Saute for 5 minutes, 100C, Speed 1.
Return tomatoes to TM bowl and add cashew nuts. Saute for 10 minutes, 100C, Speed soft, MC off, placing simmering basket on top of lid to reduce splashes.
Place MC on, puree 20 seconds, Speed 9. Strain mixture through a sieve into bowl. Set aside. Rinse TM bowl.
Add butter to TM bowl along with bay leaf, cinnamon stick and cardamon pods. Cook 1 minute, 100C, Speed 1.
Add garlic and ginger paste. Cook 2 minutes, 100C, Speed 1.
Return tomato mixture to TM bowl and add garam masala, chilli powder, coriander, sugar and salt. Cook 3 minutes, 100C, Speed 1.
Add water, cook 10 minutes, 100C, Speed 1, MC off and simmering basket place over lid unti sauce has reduced and thickened slightly.
Add kasuri methi and cream. Stir 10 seconds, Speed 2. Taste and add extra salt if required. Pour mixture into Thermo Server, cover with lid and set aside. - Pour enough oil into a large wok or heavy-based saucepan to come half way up the side and heat over medium high heat until it reaches 180C.
Working in batches, add koftas five at a time and cook until golden brown. Drain on paper towel and repeat until all koftas are cooked.
To serve place koftas into the gravy and drizzle with a little extra cream. Garnish with fresh coriander sprigs and serve with basmati rice and naan bread if desired.
STEP 1 - MAKE KOFTAS
STEP 2 - GRAVY
STEP 3 - COOKING KOFTAS
Tip
Gravy and koftas can be made the day before. Cook koftas and reheat gravy just before serving.
Do not add koftas to sauce until you are ready to serve otherwise they will go soft and start to break down. You want them nice and crisp.
Make sure potatoes are not overcooked. You only want them fork tender.
Add extra cornflour to potato mix to get the consistency you need to roll into balls so they will not break up.
This may seem like a lenghtly recipe but it really doesn't take all that long. The bonus is you can prep ahead of time and when ready to serve, there is not a lot of time involved.
Serve alongside other Indian dishes for a banquet style dinner.
Reduce chilli to 1/2 teaspoon in the gravy for a milder chilli flavour if desired and omit or reduce chilli in the koftas.
I hope you enjoy these. I made these for my partner who loves his meat but he didn't miss it in this meal whatsoever.
This is my first thermo recipe on here - I have not owned my TM5 for long as was given to me when a relative passed away. I am loving it and wondering why I never bought one earlier.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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