Classic Malai Kofta

Ingredients

• 200 grams Paneer (grated)
• 2 medium Boiled Potatoes (mashed)
• 2 tablespoons Cornstarch
• 0.5 cup Cashews (soaked and ground)
• 1.5 cups Tomato Puree
• 0.25 cup Heavy Cream
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Garam Masala
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• 2 cups Oil for frying
• 10 pieces Raisins(optional)

Instructions

1. 1

   Mix grated paneer, mashed potatoes, cornstarch, and a pinch of salt to form a smooth dough.

2. 2

   Divide the dough into small balls, stuffing a raisin in the center of each if desired.

3. 3

   Deep fry the balls (koftas) in medium-hot oil until they are golden brown and crispy, then set aside.

4. 4

   In a separate pan, heat 2 tablespoons of oil and sauté ginger-garlic paste until fragrant.

5. 5

   Add tomato puree, chili powder, and garam masala; cook until the oil starts to separate from the masala.

6. 6

   Stir in the cashew paste and a cup of water, simmering for 5-7 minutes until the gravy thickens.

7. 7

   Add heavy cream and crushed kasuri methi, stirring gently on low heat for 2 minutes.

8. 8

   Place the fried koftas in a serving dish and pour the hot gravy over them just before serving to keep them from getting soggy.