Fusion dish using Indian paneer balls in a mild, peanut-based Thai Massaman curry.
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In a large bowl, mix the crumbled paneer, mashed potatoes, and cornstarch until a smooth dough forms.
Shape the mixture into small round balls (koftas) and deep-fry or air-fry until they are golden brown and crispy.
In a heavy-bottomed pan, heat a splash of oil and sauté the Massaman curry paste until it becomes fragrant.
Slowly pour in half of the coconut milk, stirring constantly until the oil begins to separate from the paste.
Add the remaining coconut milk, cinnamon stick, star anise, palm sugar, fish sauce, and tamarind paste.
Simmer the sauce on low heat for 10 minutes, then stir in the crushed peanuts to thicken the curry.
Taste the curry and adjust the balance of sweet, salty, and sour to your preference.
Place the fried koftas into a serving bowl and pour the hot Massaman curry over them just before serving to keep them from getting soggy.
