So here’s a fun fact for you – I am vegetarian every single Tuesday. It’s a discipline I’ve maintained since I was 13 and it’s just become habit now!
I have recently started to generally cut down on my consumption of meat throughout the week too and Indian cuisine tends to be my “go to”. There is such an incredible variety of veggie dishes so it’s not something I find particularly difficult to do. But sometimes I can’t lie; I do crave the “meat factor” and I’ve found Quorn an easy and tasty swap in my favourite recipes.
As part of National Curry Week (even though every week is curry week at mine), I have collaborated with Quorn and used their Swedish Style Balls to create a delicious Shahi Kofta Masala dish. The word “Shahi” means royal and this is a decadent dish. It’s a celebratory North Indian recipe that is and rich and creamy – yet still healthy! I’ve used absolutely no cream and instead a combination of a smooth, nutty cashew paste & Greek yoghurt.
The Quorn Swedish Style Balls work really well in the masala and work as a great tasting, nutritious and easy to cook vegetarian protein.
I hope you like this recipe! You can also view it on the Quorn website here, along with plenty more Quorn curry recipes. Let me know how it goes down in your own kitchens.
Quorn Shahi Kofta Masala
Ingredients
- 300 g Quorn Swedish Style Balls
- 14 unsalted & unroasted cashews soaked in 1/4cup (60mls) of hot water for 15 minutes
- 6 tbsp oil – any variety
- 2 green cardamom crushed open (optional)
- 3 cms cinnamon stick optional
- 2 cloves optional
- 1 tsp cumin seeds
- 1 medium onion -150g cut into small chunks
- 2 cms ginger cut into chunks
- 2 cloves garlic
- 1 ¾ tsp salt
- 1 tbsp double concentrate tomato purée
- 1-2 chillies (depending on your heat
- preference) finely chopped
- 1 tsp sugar/honey
- 1 tsp paprika – plain
- 1 tsp garam masala
- ¾ tsp turmeric powder
- 1 ½ tsp coriander powder
- ¼ tsp chilli powder optional
- 1 tbsp Greek yoghurt
- 2 tbsp peas –fresh or defrosted
- 6-7 stems fresh coriander roughly chopped (stems & leaves)
- 1 tbsp dried fenugreek leaves optional
Instructions
- Pre-heat oven at 200c. Place a wire tray on top of a baking tray and pop the Quorn Swedish Style Balls on it. Once the oven is hot, place tray on middle shelf of oven for 10 minutes. Turn the Swedish Style Balls over and cook for another 10 minutes.
- Whilst the Swedish Style Balls are cooking, prepare the masala by placing the onion, ginger and garlic in a food processor. Grind until you have a coarse looking paste.
- Now heat the oil in a pan. Once hot, add the cardamom, cloves, cinnamon and cumin followed by the ground paste.
- Mix well, then add ½ tsp salt and cook for 2-3 minutes on a medium heat. Then, reduce the heat slightly and place a lid on top. Cook for 6-7 minutes mixing every 2 minutes or so. (If you find the masala is catching at any point, add a splash of water and reduce the heat slightly).
- Whilst the masala is cooking, place the soaked cashews as well as the water it was soaked in, into a food processor. Grind for 30-40 seconds until a thick cashew paste forms. Keep aside.
- Once the masala looks caramelised golden brown in colour, add the tomato purée, chilli and ½ cup (120mls) of water. Cook for 1-2 minutes until the masala thickens. Then reduce the heat and add the remaining salt (¾ tsp), sugar, paprika, garam masala, turmeric, coriander powder & chilli powder. Mix well.
- At this point, add the cashew paste along with 1 tbsp Greek yoghurt and 1 ½ cups water (355ml). Mix well and increase the heat allowing the masala to come to a boil. Then reduce to a simmer and add the Quorn Swedish Style Balls, along with the peas to the pan.
- Using your fingertips to rub the fenugreek leaves into a powder then sprinkle in.
- Add the fresh coriander and place a lid on the pan. Simmer for 4-5 minutes. Taste for salt/chilli and adjust accordingly. Serve with rice or your favourite Indian bread.