Indian Malai Kofta

Ingredients

• Fresh coriander leaves - For garnish
• Water - 1 cup
• Salt - To taste
• Sugar - 1/2 teaspoon
• Kasuri methi (dried fenugreek leaves) - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Fresh cream - 1/4 cup
• Cashew paste - 2 tablespoons
• Tomatoes - 3, pureed
• Oil - For frying
• Salt - To taste
• Corn flour - 2 tablespoons
• Coriander leaves - 2 tablespoons, finely chopped
• Green chili - 1, finely chopped
• Ginger - garlic paste - 1 tablespoon
• Onion - 1, finely chopped
• Cashews - 10, soaked in water
• Paneer (indian cottage cheese) - 200g, grated
• Potatoes - 2 large, boiled and mashed

Instructions

1. In a mixing bowl, combine the mashed potatoes, grated paneer, soaked cashews, chopped onion, ginger-garlic paste, green chili, coriander leaves, corn flour, and salt. Mix well to form a smooth dough.
2. Divide the dough into small portions and shape them into round kofta balls.
3. Heat oil in a deep pan and fry the kofta balls until golden brown. Remove and set aside.
4. In a separate pan, heat some oil and add the tomato puree. Cook for a few minutes until the raw smell disappears.
5. Add the cashew paste, fresh cream, turmeric powder, red chili powder, coriander powder, garam masala, kasuri methi, sugar, and salt. Mix well and cook for a few minutes.
6. Add water to adjust the consistency of the sauce. Simmer for 5-7 minutes.
7. Gently place the fried kofta balls into the sauce and simmer for another 5 minutes.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.