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.