FODMAP friendly Malai Kofta - George Eats

Name: FODMAP friendly Malai Kofta - George Eats
Total time: 60 min
Ingredients: 60ml (3 tablespoons)* butter or oil; 50g spring onion greens (chopped); 1 large or 2 medium leek greens (thoroughly washed and sliced); 50 g ginger (grated); 1 bunch coriander roots (thoroughly washed and chopped (save the leaves for garnish)); 1 teaspoon cumin powder; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1 teaspoon paprika (optional, for colour); chilli powder (I used Kashmiri to taste); 15-20 cardamom pods (seeds kept and husks discarded); 2 teaspoons dried fenugreek leaves (optional); 2 large carrots (chopped); 1 X 400g tin of unflavoured tomatoes ((Roma are the lowest FODMAP but I recommend blending them before use)); Salt and pepper (to taste); 250ml (1 cup)* water; 400 g steamed potato (about 2-3 large); 400 g paneer (I use homemade lactose free, see notes for the recipe); 2 tablespoons cornflour or potato starch ((make sure the cornstarch is gluten free if it needs to be)); Seasoning (to taste); 1/2 - 1 green chilli; Oil (for frying); 60-125ml (1/4 - 1/2 cup)* lactose free milk, to your tastes; 60-125ml (1/4 - 1/2 cup)* lactose free cream, to finish the curry; Coriander leaves, to top the curry

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FODMAP friendly Malai Kofta that is vegetarian, nut free and easily made vegan. FODMAP friendly Indian vegetarian food at it's best.

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Ingredients

60ml (3 tablespoons)* butter or oil
50g spring onion greens (chopped)
1 large or 2 medium leek greens (thoroughly washed and sliced)
50 g ginger (grated)
1 bunch coriander roots (thoroughly washed and chopped (save the leaves for garnish))
1 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon paprika (optional, for colour)
chilli powder (I used Kashmiri to taste)
15-20 cardamom pods (seeds kept and husks discarded)
2 teaspoons dried fenugreek leaves (optional)
2 large carrots (chopped)
1 X 400g tin of unflavoured tomatoes ((Roma are the lowest FODMAP but I recommend blending them before use))
Salt and pepper (to taste)
250ml (1 cup)* water
400 g steamed potato (about 2-3 large)
400 g paneer (I use homemade lactose free, see notes for the recipe)
2 tablespoons cornflour or potato starch ((make sure the cornstarch is gluten free if it needs to be))
Seasoning (to taste)
1/2 - 1 green chilli
Oil (for frying)
60-125ml (1/4 - 1/2 cup)* lactose free milk, to your tastes
60-125ml (1/4 - 1/2 cup)* lactose free cream, to finish the curry
Coriander leaves, to top the curry