Malai koftas

Ingredients
For the Kofta and filling
50gm of raw cashews
50gm of whole almonds
50gm of raisins
½ tsp of cinnamon
½ tsp of ground cardamom
250gm of mashed potato
250gm of paneer grated
2 red chillies deseeded and finely chopped
2 tbsps of coriander finely chopped
3-4 tbsps of gram flour
Vegetable oil for frying

For the Sauce
3 onions sliced
2 tbsps of ghee
Pinch of garam masala
Pinch of Saffron
1 tbsps of chilli powder
400ml of single cream
Sugar to sweeten if necessary
Garnish with fresh coriander and nibbed pistachios

Directions
Firstly begin by heating the ghee in a large fry pan. Add the onions and sautè whilst stirring regularly for around 15-20 minutes or until they become an even golden brown. Remove from heat and allow to cool.
To make the filling for the Kofta's place the cashews almonds and raisins onto your chopping board and roughly chop them. Place them in a bowl and mix through the cinnamon and ground cardamom.
For the Kofta's mix together the mashed potato paneer chilli's coriander.
Season and divide into 12 portions. Roll each portion into a ball. Hold the ball in your palm and make an indent in the centre of each ball with your thumb fill this with the fruit and nut mixture and then squeeze the kofta mixture over with the fingers to seal the filled area. Roll the ball in gram flour and place onto a plate until ready to fry.
Heat a pan with vegetable oil to 180C
To finish the sauce blend the pre-cooked onions until you have a smooth paste. Add this to a pan along with the remaining ingredients bring to the boil and simmer gently for a few minutes or until the sauce thickens slightly.
When the oil is hot place the Kofta's gently in the oil and cook for around 3 minutes or until the balls are golden in colour. Drain on absorbent paper to remove the excess oil.
To serve place a spoonful of sauce on the serving plate top with 3 Kofta's per serve and garnish with fresh coriander leaves and nibbled pistachios. Enjoy immediately!