Malai kofta with halloumi

at a glanceingredients flow right into the finished dish

400 g

older type C potatoes, peeled

225 g

halloumi, finely grated and dried

1½ tbsp

cornstarch

salt, chili and oil

1 can

chopped tomatoes

120 g

shallots, diced

garlic cloves

½ tsp

ground ginger

star anise

30 g

cashews, soaked

250 ml

15% cream

boil potatoes

mix cooled mash

soften shallots

simmer star anise

blend soaked cashews

shallow-fry koftas

Not in the grid because no step names them: cumin, turmeric, garam masala, cinnamon, cardamom, a pinch.

Grid inferred from the written steps.

boil the potatoes in salted water, drain and steam-dry them, then mash smooth400 golder type C potatoes, peeled
mix the cooled mash with halloumi, cornstarch and a pinch of salt; shape golf-ball-sized koftas225 ghalloumi, finely grated and dried1½ tbspcornstarchsalt, chili and oil
soften the shallots, add garlic and the ground spices, then add tomatoes and simmer1 canchopped tomatoes120 gshallots, diced4garlic cloves½ tspground ginger
simmer the star anise in the tomato base, then remove it1star anise
blend the soaked cashews with the tomato base until smooth, then add cream and simmer 5–10 minutes30 gcashews, soaked250 ml15% cream
shallow-fry the koftas over medium-high heat until golden, and serve with the smooth gravy