Malai Kofta Spaghetti in Makhani Tomato Cream (Indian × Italian)

Method

1. Put the unpeeled potatoes in a 16 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, cook on medium heat for 20 min and cool completely.

   Add in this stepPotatoes 160 g

   high heat→medium heat

2. Peel the potatoes and grate them finely with the paneer. Add most of the Parmesan, the cornflour, half the basil (finely chopped), the salt and pepper, knead for 1 minute and roll into 6 walnut-sized balls.

   Add in this stepPaneer 120 gGrated Parmigiano Reggiano 18 gCornflour (cornstarch) 2 tbspBasil 4 gSalt (kofta) ½ tspBlack pepper 1 pinch

3. Heat the oil in a 24 cm non-stick frying pan on medium heat and brown the kofta for 6 min, rolling them around until golden all over, then lift out. Work in batches if crowded, and turn them gently with two spoons so they don't break.

   Add in this stepVegetable oil 3 tbsp

   medium heat

4. Wipe the pan with kitchen paper, melt the butter and cook the chopped garlic on medium-low heat for 1 minute. Add the pepper flakes, garam masala and chilli powder for 20 seconds until fragrant, then the tomatoes, sugar and salt, and simmer for 10 min, stirring.

   Add in this stepButter 25 gGarlic cloves 3Red pepper flakes ½ tspGaram masala ¾ tspKashmiri chilli powder 1 tspCanned crushed tomatoes or passata 300 gSugar 1 tspSalt (sauce) ½ tsp

   medium-low heat

5. Meanwhile bring the water and coarse salt to the boil in a 20 cm pot on high heat, about 10 min. Cook the spaghetti for 9 min (1 minute less than the packet says), scoop out a mug of pasta water and drain.

   Add in this stepWater for the pasta 2 LCoarse salt (pasta water) 1½ tspSpaghetti 180 g

   high heat

6. Stir the cream and kasuri methi (rubbed between your palms) into the sauce, add the spaghetti and a splash of pasta water and toss on medium-low heat for 1 min 30 sec until the sauce coats the pasta glossily. Set the kofta on top last, spoon sauce over and warm for just 1 minute.

   Add in this stepDouble cream 100 mlKasuri methi 1 tsp

   medium-low heat

7. Plate and finish with the rest of the Parmesan and basil. Serve straight away.

   Add in this stepGrated Parmigiano Reggiano 12 gBasil 4 g