Malai Kofta (Paneer Version)

Ingredients

• 250 grams Paneer (grated)
• 2 large Boiled Potatoes (mashed)
• 2 pieces Green Chilies (finely chopped)
• 3 tablespoons Cornstarch (binding agent)
• 0.25 cup Cashews and Raisins (for stuffing)
• 4 medium Tomatoes (pureed)
• 2 large Onions (finely pasted)
• 1 tablespoon Ginger-Garlic Paste
• 0.5 cup Heavy Cream (Malai)
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)

Instructions

1. 1

   In a large bowl, combine grated paneer, mashed potatoes, green chilies, and cornstarch; knead into a smooth dough without overworking.

2. 2

   Divide the dough into small balls, flatten slightly, place a few chopped cashews and raisins in the center, and seal them into perfect spheres.

3. 3

   Deep-fry the koftas in medium-hot oil until they reach a uniform golden-brown color, then drain on paper towels and set aside.

4. 4

   Heat oil in a heavy-bottomed pan and sauté the onion paste until golden, then add ginger-garlic paste and cook until the raw smell disappears.

5. 5

   Stir in the tomato puree, red chili powder, and salt; cook on low heat until the oil separates from the masala base.

6. 6

   Add a splash of water to reach a silky consistency, then whisk in the heavy cream and simmer gently for 3-4 minutes.

7. 7

   Crush the kasuri methi between your palms and sprinkle it along with garam masala into the gravy for an aromatic finish.

8. 8

   Place the fried koftas in a serving dish and pour the hot gravy over them immediately before serving to prevent them from becoming too soggy.