Ingredients
Cheese mixture
Tomato tamarind sauce
Method
1.Make cheese. Bring milk to a boil in medium saucepan. Remove from heat, stir in juice. Cool 10 minutes. Pour through muslin-lined sieve into medium bowl, stand cheese mixture in sieve over bowl 40 minutes. Discard liquid in bowl.
2.Meanwhile, boil, steam or microwave potato until tender; drain.
3.Make tomato tamarind sauce. Heat oil in large saucepan, cook garlic and ginger, stirring, until fragrant. Add chilli, spices and seeds, cook, stirring, 1 minute. Add tamarind and undrained tomatoes, bring to a boil. Reduce heat, simmer, uncovered, 5 minutes.
4.Mash potato in large bowl, stir in cheese, coriander, nuts and peas until combined. Heat oil in wok, deep-fry level tablespoons of the potato mixture, in batches, until cooked through. Drain on absorbent paper.
5.Add koftas to tomato tamarind sauce, simmer, uncovered, 5 minutes.
6.Divide koftas and tomato tamarind sauce among serving plates, top with egg.
To remove excess liquid, drain the cheese mixture in a fine sieve lined with muslin for 40 minutes before adding to the kofta mixture. After deep-frying the kofta in batches, drain them well on layers of absorbent paper before adding them to the tomato tamarind sauce.
Note
