Malai Kofta

Ingredients

• 3 potatoes (large, cooked and grated)
• 250 g paneer (grated)
• 1 tbsp cornflour (cornstarch)
• 1 tbsp raisins (chopped)
• 1 tbsp cashews or other nuts (chopped)
• salt (to taste)
• black pepper (to taste)
• oil (for frying)
• 1 red onion (large, chopped)
• 1 tbsp garlic/ginger paste
• 2 tomatoes (chopped)
• 1 tbsp cashews (for gravy)
• 1 tsp salt (plus more to taste)
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 cloves
• 3 green cardamom pods
• 1 bay leaf
• 0.5 tsp turmeric
• 1 tsp chilli powder (plus more to taste)
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 2 tsp garam masala (divided (1 tsp for spices, 1 tsp for finishing))
• 2 tsp fenugreek leaves (dried (Kasuri Methi))
• 0.25 cup cream (heavy cream)
• fresh coriander (chopped for garnish)
• 2 tsp tomato puree (tomato paste)
• 1 tbsp ghee (for frying spices)

Steps

1. 1

   Start by grating the cooked potatoes and the paneer into a large mixing bowl. Add the chopped cashews, raisins, salt, black pepper, and cornflour.

2. 2

   Mix the ingredients thoroughly and form the mixture into nice, smooth balls (koftas).

3. 3

   Heat oil in a pan and gently fry the koftas until they are golden brown on all sides. Remove and set aside. (Tip: Ensure oil is not too hot to prevent sticking or uneven browning).

4. 4

   To make the Makhani base, fry the chopped red onions in a pan for about 5 minutes until softened.

5. 5

   Add the chopped tomatoes and cook until they are soft, approximately 10 minutes.

6. 6

   Add the 1 tablespoon of cashews to the onion-tomato mixture and cook for another 5 minutes.

7. 7

   Transfer the mixture to a blender and blend until smooth. Run the blended sauce through a colander or fine-mesh sieve to ensure a silky texture, then put aside.

8. 8

   In a clean pan, heat ghee and fry the whole spices (cumin seeds, cinnamon stick, cloves, cardamom, and bay leaf) until fragrant.

9. 9

   Add the ground spices (turmeric, chilli powder, coriander powder, cumin powder, and 1 tsp of garam masala) and the ginger/garlic paste. Cook for 2 minutes.

10. 10

    Stir in the 2 teaspoons of tomato puree (paste).

11. 11

    Add the previously made smooth tomato makhani sauce to the spice base and cook for about 10 minutes. Season with salt and additional chili powder to taste.

12. 12

    Stir in the cream, dried fenugreek leaves (kasuri methi), and the remaining 1 teaspoon of garam masala.

13. 13

    Add the fried kofta balls to the curry sauce and top with fresh coriander before serving.

Notes

The author notes that if the oil is too hot, the koftas may stick to the pan or develop an uneven crunch. Aim for a medium heat when frying the balls.

Nutrition per serving

• Indian
• Vegetarian
• Main Course
• Curry
• Paneer
• Makhani
• Fried