Ghiya Kofta curry, Indian cooking- Vegetarian Koftas using Squash/Gourd,...

Aubergine and tofu satay

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

For the green curry paste

• 1 shallot, peeled, finely chopped
• 1 lemongrass stalk, tough outer leaves removed, chopped
• 2 small red chillies, chopped
• 2 cloves garlic, peeled, crushed
• 2.5cm/1 inch piece fresh root ginger, peeled and grated
• 1 lime, zest only
• 1 tbsp chopped fresh coriander

For the skewers

• 2 tbsp groundnut oil
• 1 packet firm tofu, drained and pressed
• 1 aubergine
• 12 short wooden skewers, soaked in cold water for at least 15 minutes

For the satay sauce

• 2 tbsp groundnut oil
• 1 shallot, peeled, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 2 large red chillies, seeds removed, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 75g/3oz crunchy peanut butter
• 200g/7fl oz coconut milk
• 1 lime, juice only
• salt, to taste

Preparation method

1. For the green curry paste, place all of the paste ingredients into a mortar and pound with a pestle until they form a paste. (You will not need all of the paste; store unused portion in a tightly covered jar in the fridge for up to two weeks.).
2. For the skewers, mix three tablespoons of the green curry paste together with one tablespoon of the groundnut oil until well combined.
3. Cut the tofu and aubergine into 1.25cm/½ inch cubes and thread onto the wooden skewers, alternating the tofu and aubergine along the skewer. Lay the skewers flat on a plate and pour over the curry paste mixture to coat well, rubbing the aubergine and tofu all over. Cover with cling film and leave to marinate for at least 30 minutes, or overnight if possible, in the fridge.
4. Preheat the grill to medium.
5. Brush the vegetables with the remaining groundnut oil and cook under the grill for 8-10 minutes, turning once, or until the skewers are golden-brown all over. Set aside.
6. For the satay sauce, heat the oil in a small pan and fry the shallot, garlic, chillies and spices for 4-5 minutes, or until the shallot and garlic are softened.
7. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, followed by the coconut milk. Bring to the boil, then simmer for 6-8 minutes, or until the sauce thickens. Season, to taste, with lime juice and salt. Divide the sauce equally among four smalll bowls.
8. Serve the skewers on individual plates with a small bowl of satay sauce on the side.

Saag paneer on a pumpkin rosti with tamarind glaze and coconut cream

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4

Ingredients

For the rösti

• 1 small pumpkin, peeled and seeds removed
• 1 large potato, peeled
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• 1 small bunch coriander, finely chopped
• salt and freshly ground black pepper
• 2 tbsp sunflower oil

For the saag paneer

• 500g/1lb 2oz baby spinach, washed
• salt
• sunflower oil
• 4 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp whole cumin seeds
• 1 small white onion, peeled and finely sliced
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• ½ tbsp ginger paste or grated ginger
• 1 tbsp garlic paste or crushed garlic
• 2 tbsp ground garam masala
• 12 cherry tomatoes, halved
• 500g/1lb 2oz paneer cheese, cut into 4cm/1½in cubes

For the tamarind glaze

• 2 tbsp sugar
• 2 tbsp red wine vinegar
• 100g/3½oz tamarind paste

For the coconut cream

• 100g/3½oz creamed coconut
• 3 tbsp warm water

Preparation method

1. For the rösti, preheat the oven to 180C/350F/Gas 4. Using a coarse grater, grate the pumpkin and potato into a large bowl. Add the green and red chillies and the coriander and season with salt and freshly ground black pepper.
2. Remove the excess liquid from the pumpkin mixture by squeezing it in a clean tea towel over the sink. Divide the mixture into four equal patties and shape to make the röstis.
3. Heat the oil over a medium heat in a large frying pan. Carefully place the patties into the pan and fry on both sides for about three minutes ,or until golden-brown. Transfer to a baking tray and place in oven for 15 minutes, or until fully cooked through.
4. Meanwhile, make the saag paneer. Bring a large pan of water to the boil. Once boiling, add the spinach and blanch for about 30 seconds. Drain immediately and rinse under cold water. Blend the spinach with either a stick blender or in a food processor to make a coarse purée, adding salt and a little sunflower oil, then set aside.
5. Heat three tablespoons of the ghee in a saucepan over a high heat. Add the mustard and cumin seeds and fry for one minute. Reduce the heat and gently fry the onion until softened and lightly coloured.
6. Add the chillies and the ginger and garlic pastes and continue to cook for 2-3 minutes. Sprinkle in the garam masala, cook for one minute, then add the spinach purée and the tomatoes and continue cooking for 3-4 minutes.
7. In a separate pan, heat the remaining ghee. Fry the paneer cubes in batches until golden-brown. Drain on kitchen paper and keep warm.
8. For the tamarind glaze, place all ingredients into a saucepan with a little water and reduce the volume by about two-thirds over a high heat. Strain through a fine sieve and keep warm.
9. For the coconut cream, using the back of a fork gently mash the coconut cream into the warm water until fully dissolved, then beat until you have a smooth cream.
10. To serve, drizzle the tamarind glaze in a zig-zag pattern and place a rösti on top. Place the saag onto the rösti and top with the paneer. Pour over the coconut cream and decorate with edible flowers (preferably nasturtiums)