There is a bit of preparation to this rich and tasty dish, but it is well worth the effort. Serve these golden homemade cheese, potato and nut dumplings with roti, parathas or rice, to soak up all that creamy almond and cashew curry sauce.
To make the dumplings, put the paneer and mashed potato in a large bowl. Add the mixed nuts and fruit, chilli, ginger, turmeric and garam masala. Season with salt and mix together well. Shape the mixture into balls a bit smaller than a golf ball, pressing together tightly. Set aside.
Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the dumplings in batches, taking care not to overcrowd the pan, and cook for about 5 minutes, until golden brown. Set aside on paper towel while cooking the remaining dumplings.
To make the onion paste, soak the almonds and cashews in warm water for 15 minutes, then drain and place in a food processor. Add the onion, chilli, cinnamon, cloves, cardamom pods and cumin and coriander seeds. Grind the mixture into a smooth paste and set aside.
Heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion paste, ginger garlic paste and sugar. Cook, stirring lightly, for 5–7 minutes, or until the oil starts to split from the onion paste.
Add the turmeric, garam masala and fenugreek leaves and cook for a further 2–3 minutes.
Stir in the cream, mixing well, then leave to cook for about 2 minutes.
Just before serving, reheat the dumplings in a warm oven.
Arrange the kofta on top of the sauce and garnish with coriander. Serve hot.
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