Ingredients
| KOFTAS | |
| 300g pumpkin, peeled and grated | |
| ½ teaspoon salt | |
| 100g paneer, grated | |
| 6 tablespoons (â…“ cup) chickpea flour | |
| 2 tablespoons rice flour | |
| ½ teaspoon baking powder | |
| 2cm-piece ginger, grated | |
| a good pinch of chilli flakes | |
| ¼ teaspoon garam masala | |
| SAUCE | |
| 15 raw cashews | |
| 2 tablespoons vegetable oil | |
| 1 small onion, sliced | |
| 2 cloves garlic, sliced | |
| a 2cm piece of ginger, grated | |
| 1 x 400g can tomatoes | |
| ½ teaspoon cumin seeds | |
| 1 sprig curry leaves | |
| ½ teaspoon ground coriander | |
| ½ teaspoon turmeric | |
| ½ teaspoon garam masala | |
| 2-3 tablespoons coconut cream | |
| a small handful of coriander leaves | |
| COCONUT-SPIKED SPINACH | |
| 150g baby spinach leaves, rinsed | |
| 1 tablespoon vegetable oil | |
| ¼ teaspoon cumin seeds | |
| ¼ teaspoon mustard seeds | |
| a sprig of curry leaves | |
| 2 cloves garlic, sliced | |
| a 2cm-piece of ginger, thinly shredded | |
| 1 small red chilli, sliced | |
| ¼ cup fresh grated coconut or desiccated coconut | |
| ¼ teaspoon turmeric |
Sometimes a mildly spiced sauce is required for a little comfort; here the cashews in the fragrant tomato sauce add richness and body to these simple pumpkin koftas.
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Instructions
| 1. | KOFTAS |
| 2. | Sprinkle the pumpkin with salt and set aside for 20 minutes. You can make the sauce while the pumpkin is sitting - see below. |
| 3. | Combine with the remaining ingredients and mix well. If necessary add a little water so the mix holds its shape. |
| 4. | Shape into logs, balls or patties. Set aside until ready to cook. |
| 5. | SAUCE |
| 6. | Soak the cashews in hot water for at least 15 minutes. |
| 7. | Heat half the oil in a frying pan, add the onion, garlic and ginger, and fry for a few minutes. |
| 8. | Add the tomatoes and cook until thickened, about 5-6 minutes. |
| 9. | Allow to cool for a few minutes then blitz in a food processor with the drained cashews to a smooth sauce. |
| 10. | When ready to cook the koftas use either the air fryer or stove top method below. |
| 11. | AIR FRYER |
| 12. | Line the basket with baking paper and spray with oil. |
| 13. | Add the koftas, spray with oil and cook at 200°C for 10 minutes, turning over halfway through cooking. |
| 14. | STOVE TOP |
| 15. | Heat a little oil in a frying pan and add the koftas. |
| 16. | Cook over a gentle heat, turning occasionally until golden all over, around 8-10 minutes. |
| 17. | TO FINISH |
| 18. | Wipe out the frying pan and add the remaining oil. |
| 19. | Add the cumin seeds and curry leaves and fry for a minute on a low-medium heat. |
| 20. | Add the sauce, ground coriander, turmeric and garam masala. |
| 21. | Cook for a minute, add in the browned koftas and ½ cup water. |
| 22. | Simmer gently for 10 minutes until thickened and heated through. |
| 23. | Drizzle with a little coconut cream and add some chopped coriander leaves. |
| 24. | Serve with rice and/or naan bread and a side dish of coconut-spiked spinach. |
| 25. | COCONUT-SPIKED SPINACH |
| 26. | Heat a medium pan, add the spinach leaves and allow them to wilt. |
| 27. | Remove from the pan and set aside to drain in a colander. |
| 28. | Heat the oil and fry the cumin and mustard seeds with the curry leaves until fragrant and the seeds begin to pop. |
| 29. | Add the garlic, ginger, chilli, coconut and turmeric and fry for a minute, then add the spinach back to the pan and cook for a further minute or two until all the liquid has disappeared. |
| 30. | Season with salt to taste. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe