Malai Kofta

For Koftas

Prepare the Kofta Dough

1. Grate the boiled potatoes and paneer.
2. In a mixing plate, combine the grated potatoes, paneer, cornflour, salt, haldi, and chili powder.
3. Mix well to form a smooth dough.

Shape and Fry

1. Grease your hands with oil and shape the dough into small, round koftas.
2. Heat oil in a kadai and deep fry the koftas until they turn golden brown.
3. Remove them onto a paper towel and set aside.

For Gravy Base

Prepare the Masala Base

1. Heat oil in a pan and add cinnamon, black cardamom, cloves, and green cardamom.
2. Once they splutter, add chopped onions and salt. Cook on medium heat for 7-10 minutes until the onions are golden.
3. Add chopped tomatoes, mix, cover, and cook until they become soft and mushy.

Blend the Gravy

1. Add ginger garlic paste and green chilies, and sauté for 2-3 minutes.
2. Turn off the heat and let the mixture cool.
3. Transfer the cooled onion-tomato mixture and soaked cashews to a blender and grind into a smooth paste.

Strain (Optional)

1. Strain the gravy paste for a silky, restaurant-style texture.

Cook the Gravy

1. Heat oil in the pan again, and add the prepared paste. Cook for 3-5 minutes.
2. Add turmeric, salt, red chili powder, garam masala, cumin powder, and coriander powder.
3. Cover and cook for 3-5 minutes, then add kasuri methi.
4. Optionally, stir in heavy cream for a rich, creamy texture. Simmer for another 3-5 minutes until the oil separates from the gravy.

To Serve

1. Place the koftas in a serving dish and pour the hot gravy over them.
2. Drizzle with heavy cream, garnish with fresh cilantro, and serve.