Potato and paneer kofta

Name: Potato and paneer kofta
Cook time: 30 min
Yield: 1

with masala sauce and turmeric cauliflower

Ready in around 30 mins

RECIPE FACT:

Koftas are eaten all over the world from the Middle East to South Asia.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND KOFTA:

Using half the red onion, peel and slice finely. Remove the curry leaves from their stalks and set aside. Add the steamed potatoes to a bowl, season well with salt and pepper and mash with a potato masher. Grate in the paneer, pour in the turmeric oil and mix well until combined. Roll into balls the size of golf balls compacting well, so they stay together and flatten into 1 cm thick patties.
2. TO COOK THE CAULIFLOWER RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the curry leaves and cook for 30-60 secs then remove from the pan onto a paper towel. Add the add the onions and cook for 3-4 mins. Add the cauliflower rice to the pan and cook for a further 2-3 mins. Remove from the pan, season with salt and cover to keep warm.
3. TO COOK THE KOFTA:

Add a generous pour of oil to the pan. Once hot, add the potato and paneer kofta and cook, undisturbed for 3-4 mins each side or until a golden crust has formed on each side. Remove from the pan. Add the baby kale and spinach to the pan and cook for 1 min until starting to wilt. Pour in the masala sauce and cook for a further 30-60 secs until heated.
TO SERVE:

Spoon cauliflower rice onto plates. Top with potato and paneer kofta and pour over the masala sauce. Sprinkle with toasted cashew nuts and curry leaves.