Malai Kofta

Ingredients

Potatoes

2 cups, boiled and mashed

Paneer

1 cup, grated

Cashews

1/4 cup, soaked in water

Onion

1 medium, finely chopped

Ginger

1 tablespoon, grated

Green chili

1, finely chopped (adjust to taste)

Fresh coriander leaves

1/4 cup, chopped

Corn flour

2 tablespoons

Salt

to taste

Oil

for frying

Fresh cream

1/2 cup

Tomatoes

2 cups, pureed

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Garam masala

1 teaspoon

Kasuri methi (dried fenugreek leaves)

1 teaspoon

Sugar

1 teaspoon

Instructions

1. In a mixing bowl, combine the boiled and mashed potatoes, grated paneer, soaked and drained cashews, chopped onion, grated ginger, chopped green chili, chopped coriander leaves, corn flour, and salt. Mix well until a smooth dough forms.
2. Divide the mixture into small portions (about 1-2 tablespoons each) and shape them into round kofta balls, ensuring they are compact and well-formed.
3. Heat oil in a deep pan over medium heat. Once hot, gently add the kofta balls, frying them in batches until they turn golden brown on all sides. Remove from the oil and place on a paper towel to drain excess oil.
4. In a separate pan, heat a tablespoon of oil over medium heat. Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally until the raw smell dissipates.
5. Stir in turmeric powder, red chili powder, garam masala, kasuri methi, sugar, and salt. Mix well and cook for an additional 5 minutes, allowing the spices to meld into the sauce.
6. Reduce the heat to low and stir in the fresh cream until fully combined, creating a luxurious, creamy sauce.
7. Gently add the fried kofta balls to the sauce, ensuring they are well-coated. Simmer for 5 minutes, allowing the koftas to absorb the rich flavors of the sauce.
8. Garnish with fresh coriander leaves before serving hot with naan or basmati rice. Enjoy with a side of mint chutney or raita for an enhanced flavor experience.