Haven’t done one of these for a while – it’s Deja Food!
Softly spiced vegetable ‘meatballs’ in a rich and creamy onion gravy.
Actually, the ‘gravy’ is worth making by itself – it’s SO creamy and SO flavourful, I could eat it as is with bread to dip and a crunchy salad – Nom!
Many Malai Kofta recipes have the cheese grated and mixed with the vegetables and potatoes. I prefer to have a cube of sharp-tasting cheese in the middle to act both as a surprise and to cut through the richness of the sauce. The downside of this approach, of course, is that without the cheesy ‘glue’ to hold them together, the vege-balls are a little less sturdy. Chilling in the freezer and gentle handling whilst cooking on the pan should reduce the possibility of them falling apart. Alternatively, grate the cheese and fold in with the rest of the ingredients.
This recipe is perfect for using up leftover vegetables and potatoes, yet glamorous enough to pass off to the family as a freshly-created dish.
*poker-face* Not that I’d ever do that.
The recipe can be adapted to whatever vegetables you have to hand. Suggestions for alternative ingredients are given in the recipe.
Originally published in The Guardian Readers’ Recipe Swap: Meatballs.
Cheese-Stuffed Malai Kofta
Serves 4 children, or 4 adults as a starter, or 2 hungry adults as a main course, or 1 peckish adult and 2 ravenous children, or a family of 4 as a side dish, or….you get the gist.
For the kofta:
400g mixed cooked vegetables
200g cooked potato (1 large)
0.5tsp coarse-ground black pepper
0.5tsp garam masala
0.5tsp amchoor (dried mango powder) or sumac or 1-2tsp lemon juice
1 heaped tablespoon cornflour
60g cheshire/feta/goat cheese or paneer or vegetarian cheese – cut into 12 cubes
3tbs oil for frying
- Chop the vegetables.
- Grate the potato.
- Mix together with the salt, pepper, spices and cornflour.
- Divide into 12 x 50g balls.
- Make a hole in each ball and press in a cube of cheese.
- Mould the vegetables around the cheese and shape into a ball.
- Put the koftas onto a plastic tray and place in the freezer to firm up while you make the sauce/gravy.
For the gravy
2 large onions
1 thumb-sized piece of ginger
60g cashew nuts
60ml plain yoghurt
1tsp dried fenugreek leaves
2tsp garam masala
60g tomato paste concentrate
1tsp chilli powder (optional)
250ml double cream or crème fraîche or unsweetened evaporated milk
- Peel the onions and the ginger and blitz to a puree in a food processor.
- Make a puree of the cashews and the yoghurt with a mortar and pestle or spice grinder.
- Heat the oil in a pan.
- Add the onion mixture and fry over a low heat for several minutes until translucent.
- Add the cashew mixture, spices and tomato paste. Stir for 2-3 minutes until thoroughly combined.
- Add the cream and milk and stir thoroughly.
- Bring to a simmer and cook, stirring, for 5 minutes.
- If you prefer a smooth sauce, give it a quick blitz either with a stick blender or in a liquidiser. Additionally, if the sauce is a little thick, add water to thin it to the right consistency.
- Return to the pan and set aside to keep warm while the koftas are cooked.
1. Heat 3tbs oil in a wide, shallow pan.
2. Add the chilled koftas and brown them on all sides. Toss gently, otherwise they might break apart.
3. Ladle the sauce into a warmed serving dish and arrange the koftas on top. Alternatively, go crazy and arrange the koftas in the warm dish and pour the sauce over the top.
4. Serve with naan breads to mop up all the sauce.
This is a fantastic winter warmer of a soup – I say soup, but it’s more accurately a meal in a bowl, with its thick, hearty mix of dried green peas, vegetables and flavourful meats. It is the sign of a good soup if your spoon can stand upright in your bowl!
In Friesland, the northern region of The Netherlands where my husband’s family come from, there is a marathon speed-skating race called The Elfstedentocht . It runs for approximately 200 kilometers in a huge circle around the eleven cities of the region. Because, for safety reasons, the ice needs to be of a minimum thickness for the race to proceed, sometimes there is as little as 48 hours notice for both competitors and spectators, although there is a frenzy of excitement for weeks as temperatures fall and the possibility of the race being staged rises.
Most of the country stay at home to watch the race, but the diehard enthusiasts flock to the start/finish town of Leeuwarden and all along the route to cheer on the skaters. To keep themselves warm during the race, spectators eat Snert or Dutch Pea Soup.
You need to start at least the day before you want to serve the soup with soaking the peas. The rest of the cooking can be completed on the following day, but this soup improves with keeping, so starting it even earlier is not a problem. This makes a large quantity of soup, easily enough for 8-10 people, but it freezes well.
I’ve adapted this recipe to ingredients available in the UK. If you’re planning any outdoor activities over the holiday period, then a flask of this soup will be a fantastic addition to the day.
Dutch Pea Soup
400g dried green peas
1.5 litres water
1 boneless pork chop
1 smoked ham hock or small smoked gammon joint
2 large carrots – sliced thickly and diced
1 large onion – chopped
1 celeriac – peeled and cubed
1 bunch celeriac leaves or celery leaves roughly chopped
2 leeks – rinsed and sliced
1 large potato – peeled and chopped
1 U-shaped smoked sausage
a handful of flat-leaf parsley – chopped
1 sharp apple – peeled and cubed
- The night before: Put the peas into a large bowl and cover with water. Leave to soak overnight.
- The next day:
- Drain the peas.
- Put the water, peas, pork, ham hock, celeriac, carrots and onion into large saucepan and simmer gently for 3 hours.
- Add the peppercorns and bayleaf, leeks, potato and celery leaves.
- Simmer for a further 1 hour.
- Remove from the heat.
- Remove the bayleaf and fish out the peppercorns (optional, most of the time I leave them in).
- Fish out the meat.
- Trim away all fat and discard. Shred the pork and ham/gammon and return to the saucepan.
- Slice and dice the smoked sausage and add to the saucepan.
- Warm the soup gently until heated through.
- Using a potato masher, gently crush the vegetables a few times – you’re not aiming for a smooth puree, just a comforting, thickened mix.
- To serve: Spoon into bowls and stir through the chopped parsley and the apple – it really lifts the flavour and makes what might be a rather heavy soup, light and fresh.