Malai Kofta

Ingredients
For Kofta (Dumplings)
Paneer (cottage cheese) – 200 g, grated, Potatoes – 2 medium, boiled and mashed, Cornflour – 2 tbsp (or as needed for binding), Green chilli – 1, finely chopped, Cashews – 6-8, finely chopped, Raisins – 1 tbsp (optional, for sweetness), Salt – to taste, Garam masala – ½ tsp, Oil – for deep frying
For Gravy
Onions – 2 medium, roughly chopped, Tomatoes – 3 medium, roughly chopped, Cashews – 10-12, Ginger-garlic paste – 1 tbsp, Green chillies – 1-2 (optional), Fresh cream – 3 tbsp, Milk – ½ cup (or water, as needed), Turmeric powder – ¼ tsp, Red chilli powder – 1 tsp, Coriander powder – 1 tsp, Cumin powder – ½ tsp, Garam masala – ½ tsp, Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed, Butter or oil – 2 tbsp, Salt – to taste
Method
Step 1: Prepare the Kofta
– In a bowl, mix grated paneer, mashed potatoes, green chilli, garam masala, and salt.
– Add cornflour gradually to bind the mixture.
– Shape into small balls. You can insert a few chopped cashews and raisins inside each for a rich center.
– Heat oil and deep-fry the koftas on medium flame until golden brown.
– Drain on paper towel and set aside.
Step 2: Make the Gravy Base
– Boil chopped onions, tomatoes, and cashews together in a little water for 8-10 minutes.
– Let it cool, then blend into a smooth paste.
– Heat butter or oil in a pan, add ginger-garlic paste, and sauté until fragrant.
– Add the prepared puree and cook for 7-8 minutes till the oil starts separating.
– Add turmeric, red chilli, coriander, and cumin powders; mix well.
– Pour in milk and simmer for 2-3 minutes.
– Add cream, salt, garam masala, and crushed kasuri methi. Mix and cook for 2-3 more minutes until the gravy thickens.
Step 3: Assemble
– Just before serving, place koftas in the serving bowl.
– Pour the hot gravy over them (do not simmer koftas in gravy or they may break).
– Garnish with cream and a sprinkle of kasuri methi or chopped coriander.