Malai Kofta in Cashew-Tomato Gravy

Ingredients

• 200 g Paneer
• 2 medium Potatoes, boiled and mashed
• 2 tbsp Cornstarch
• 1/3 cup Cashews
• 3 medium Tomatoes, chopped
• 1 medium Onion, chopped
• 1 tbsp Ginger-garlic paste
• 1/4 cup Heavy cream
• 1 tsp Garam masala
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Sugar(optional)
• to taste Salt
• 1 cup Oil for frying
• 2 tbsp Butter
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Boil and mash the potatoes; grate the paneer. Mix paneer, mashed potatoes, cornstarch, and salt into a soft dough. Shape into 8-10 small koftas.

2. 2

   Heat oil for frying to 350°F (175°C). Fry koftas in batches until golden brown, 3-4 minutes each. Drain on paper towels and set aside.

3. 3

   Soak cashews in hot water for 15 minutes, then blend with tomatoes into a smooth puree.

4. 4

   Heat butter in a pan, add cumin seeds, and sauté onion with ginger-garlic paste until golden, about 5-7 minutes.

5. 5

   Add the cashew-tomato puree, turmeric, chili powder, garam masala, sugar, and salt. Simmer on medium heat for 10-12 minutes until the gravy thickens and oil separates.

6. 6

   Stir in heavy cream and simmer 3-4 minutes. Add a splash of water if needed to reach a silky consistency.

7. 7

   Gently add koftas to the gravy just before serving so they stay crisp, garnish with cilantro, and serve hot with naan or rice.