Malai Kofta

Ingredients

Potatoes

2 medium, boiled and mashed

Paneer (Indian cottage cheese)

1 cup, grated

Cashews

1/4 cup, soaked in water

Onion

1 medium, finely chopped

Ginger

1 inch, grated

Green chili

1, finely chopped

Fresh coriander leaves

1/4 cup, chopped

Corn flour

2 tablespoons

Salt

to taste

Oil

for frying

Tomatoes

3 medium, pureed

Fresh cream

1/2 cup

Cashew paste

2 tablespoons

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Kasuri methi (dried fenugreek leaves)

1 teaspoon

Sugar

1 teaspoon

Water

as needed

Instructions

1. In a mixing bowl, combine the mashed potatoes, grated paneer, soaked and drained cashews, chopped onion, grated ginger, green chili, chopped coriander leaves, corn flour, and salt. Mix well to form a smooth dough.
2. Divide the dough into small portions and shape them into round kofta balls, ensuring they are smooth without cracks.
3. Heat oil in a deep pan over medium heat. Once hot, gently drop the kofta balls into the oil and fry until they are golden brown on all sides. Remove them from the oil and set aside on paper towels to drain excess oil.
4. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the tomato puree and cook for about 5 minutes until the raw smell disappears.
5. Stir in the cashew paste, fresh cream, turmeric powder, red chili powder, coriander powder, garam masala, kasuri methi, sugar, and salt. Mix thoroughly and let it simmer for a few minutes.
6. Add water as needed to achieve your desired sauce consistency. Allow the sauce to simmer for an additional 5-7 minutes.
7. Carefully place the fried kofta balls into the sauce and let them simmer for another 5 minutes to absorb the flavors.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.