Malai Kofta

Ingredients

• 2 large potatoes, boiled and mashed
• 200g paneer, grated
• 2 tbsp cornstarch
• 1 green chili, finely chopped
• 1 tsp finely grated ginger
• 1/2 tsp garam masala
• Salt, to taste
• 1 tbsp chopped cashews
• 1 tbsp raisins
• Oil, for deep-frying
• 2 tbsp ghee or butter, divided
• 1 bay leaf
• 1 small cinnamon stick
• 3 green cardamom pods
• 2 cloves
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 15 raw cashews, soaked in warm water
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 100ml heavy cream
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 1/2 tsp sugar
• Chopped cilantro, to garnish

Before you cook

• Boil the potatoes until fork-tender, then peel and mash them while warm, and let the mash cool completely before mixing
• Grate the paneer
• Finely chop the green chili and grate the ginger
• Mix the mashed potato, grated paneer, cornstarch, chopped chili, grated ginger, 1/2 tsp garam masala, and salt in a bowl until smooth
• Divide the potato-paneer mixture into 12 portions and flatten each into a small disc
• Place a few chopped cashews and raisins in the center of each disc and fold the edges up to seal into a smooth ball
• Roughly chop the onion and tomatoes for the gravy
• Soak the 15 cashews for the gravy in warm water for 15 minutes, then drain

Steps

1. Heat oil for deep-frying to 170°C (340°F) in a deep pot
2. Melt 1 tbsp ghee in a separate pan over medium heat and add the bay leaf, cinnamon, cardamom, and cloves
3. Add the chopped onion to the pan and cook for 4 minutes until softened
4. Add the chopped tomatoes and drained soaked cashews and cook for 5 minutes until the tomatoes break down
5. Remove the pan from the heat and let the mixture cool slightly
6. Discard the bay leaf and cinnamon stick, then blend the mixture to a smooth puree
7. Slide 3 to 4 kofta balls into the hot oil at a time
8. Fry the koftas for 3 to 4 minutes, turning gently, until deep golden all over
9. Lift the koftas onto paper towel to drain and repeat with the remaining balls
10. Heat the remaining 1 tbsp ghee in a clean pan over medium heat
11. Add the ginger-garlic paste and cook for 30 seconds until fragrant
12. Pour in the blended onion-tomato puree and cook for 3 minutes
13. Stir in the chili powder, turmeric, ground coriander, and remaining garam masala
14. Cook the gravy for 4 to 5 minutes, stirring occasionally, until it thickens slightly
15. Stir in the cream, crushed kasuri methi, sugar, and salt
16. Simmer the gravy gently for 2 minutes
17. Arrange the fried koftas in a serving dish just before serving
18. Ladle the hot gravy over the koftas so they stay crisp underneath
19. Garnish with chopped cilantro and serve immediately with rice or naan