Boil 600 g potatoes in 1,000 g water for 20 minutes, drain the water, then mash them with 350 g paneer, 30 g flour, salt and 3 g cumin. Shape 16 smaller koftas.

Ingredients

• 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 350 gCheese, paneer
• 100 gNuts, cashew nuts, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gYogurt, plain, whole milk
• 25 gOil, olive, salad or cooking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 120 gCream, fluid, heavy whipping
• 1,000 gBeverages, water, tap, drinking not counted – removed
• 30 gWheat flour, white, all-purpose, enriched, bleached

Method

1. Boil 600 g potatoes in 1,000 g water for 20 minutes, drain the water, then mash them with 350 g paneer, 30 g flour, salt and 3 g cumin. Shape 16 smaller koftas.
2. Fry the koftas in batches in 50 g oil at 175 °C for 6–8 minutes until golden, then drain.
3. Cook tomatoes, garlic, coriander and the remaining 2 g cumin for 10 minutes. Blend with all 100 g cashews, yogurt and cream.
4. Simmer the sauce for 10 minutes, add the koftas for the last 3 minutes and serve.