Malai Kofta

Ingredients

• Fresh coriander leaves - For garnish
• Salt - To taste
• Sugar - 1/2 teaspoon
• Kasuri methi - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Fresh cream - 1/2 cup
• 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 - 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 from the pan 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 turmeric powder, red chili powder, garam masala, kasuri methi, sugar, and salt. Mix well and cook for another 5 minutes.
6. Reduce the heat and add fresh cream. Stir well to combine.
7. Add the fried kofta balls to the sauce and simmer for 5 minutes, allowing the flavors to blend together.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.