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one of the perennial favourites of Indian vegetarians is malai kofta curry. It has much to tempt the diner. It can be made as ‘rich’ as you wish, with dollops of clotted cream to enhance the ‘goodness’ of paneer with the gravy boasting of, at times, a nutty paste. It can be adorned with assorted ingredients, exotic or common. At times, the koftas don a verdant drape (lent by spinach) at others, grated lauki or mashed potatoes chip in. The short-cut taken with besan binding has always repelled us. But we digress. The truth is that it is meant to be a delicacy that breaks the tedium of consuming the same old (children of the cold storage) and in a restaurant offers you a "choice". The trouble is (or shall we now say was?) that preparing kofta to feed a hungry family was drudgery itself. We are very pleased to inform you dear readers that there is a delightfully different way to indulge this old friend without wasting time. We discovered the spicy potato garlic nuggets marketed by Mc. Cain. You pop the frozen stuff straight into the oven or karhai. There was tomato-based gravy left over. We were hungry and in a rush. It was not long before we shouted ‘Eureka’! As this recipe dawned on us.
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Ingredients