Malai Kofta

Instructions

1. 1

   Make Kofta Dough: In a large bowl, combine the mashed potatoes, grated paneer, cornstarch, 1/2 tsp salt, and a pinch of cardamom powder. Knead into a smooth dough.

2. 2

   Shape and Fry Koftas: Divide the dough into ping-pong sized balls (koftas). Heat oil in a deep fryer or wok to 350°F (175°C). Deep fry the koftas in small batches until deeply golden brown. Drain on paper towels and set aside.

3. 3

   Prepare the Gravy Base: Heat 2 tbsp butter in a large pan. Sauté 1 finely diced onion until soft. Add 1 tbsp ginger-garlic paste and cook for 1 minute.

4. 4

   Simmer the Masala: Pour in the tomato puree, 1 tsp coriander powder, and 1/2 tsp Kashmiri chili powder. Cook over medium heat for 15 minutes until the sauce thickens and deepens in color.

5. 5

   Add Cashew & Cream: Stir in the cashew paste and cook for another 5 minutes. Lower the heat and mix in the heavy cream and 1/2 tsp garam masala. Season with salt and a pinch of sugar to balance the acidity.

6. 6

   Serve: The koftas are delicate and will dissolve if left in the gravy too long. To serve, place the warm koftas in a serving dish and pour the hot gravy over them. Garnish with a swirl of cream.