Malai Kofta

Instructions

• For the Koftas-
• Firstly, we need to make the Kofta mixture. First, mash potatoes in a bowl. Then, add grated paneer / cottage cheese.
• Next, add 1 tsp salt, 1tsp red chili powder, 1 tsp black pepper, 1 tsp coriander powder and 1 tsp mango powder. Mix nicely. Now, add 2 tbsp crushed cashew nuts and 1 tbsp raisins. Once combined, add 1 tbsp cornflour and 1 tbsp flour and mix to combine.
• Form mixture into small balls (or koftas) and set aside. You should get 10-12 balls total.
• Now, heat enough oil (almost 2 cups) in a pot. Keep the flame high. It will take 3-4 minutes for the oil to get heated. Once heated, start deep frying the paneer balls on medium heat. Cook till it's crisp and golden brown. Once all koftas are fried, set aside on a lined plate.
• For the Gravy -
• Heat 3 tbsp oil in a shallow pan on medium. Add 2 cardamom pods, 1 small cinnamon stick and 1 tsp cumin seeds. Let the seeds crackle, and then add 2 chopped red onions to this. Sauté until the onions are golden brown. Add 6-7 cashews and cook on medium heat for 4-5 minutes.
• Now add 2 chopped tomatoes and mix it nicely. Add ½ cup water to and cover it with a lid. Cook for 4-5 minutes on medium heat.
• Take the mixture off the heat and cool for 10-15 minutes. Once cooled, grind to a fine paste and strain the mixture to remove lumps.
• In the same Kadahi, add 2 tbsp butter and turn on high heat. Add the strained mixture. Then, add 1 tbsp salt,1 tsp turmeric powder, 1tsp red chili powder, 1 tsp coriander powder, 1 tsp black pepper and 1 tsp garam masala powder. Mix nicely.
• Let the gravy cook for 6-7 minutes on medium heat. When the oil starts to separate, add 1tbsp cream and mix nicely. Sprinkle 1 tsp Kasuri Methi (fenugreek leaves). Salt to taste
• To Serve –
• Add koftas to the gravy and coat. Garnish with freshly chopped coriander leaves on top. Serve with roti, naan, or rice.