Malai Kofta

Ingredients

• 1½ lb potatoes
• 8 oz paneer
• ¼ cup all-purpose flour
• 1 tbsp ginger-garlic paste
• 1 green chilies (optional)
• ½ cup cashews
• 1 onions
• 1 can (14.5 oz) tomatoes
• ½ cup heavy cream
• ¼ cup yogurt
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp sugar
• 1½ tsp salt
• 2 cup vegetable oil
• 2 tbsp fresh cilantro (optional)

Steps

1. Boil potatoes until tender, then peel and mash them. Grate paneer. In a bowl, combine mashed potatoes, grated paneer, flour, and 0.5 tsp salt. Mix well and form into 12-16 small balls.
2. Heat vegetable oil in a deep pan over medium heat. Fry the kofta balls in batches until golden brown on all sides. Remove and drain on paper towels.
3. For the gravy, soak cashews in hot water for 15 minutes, then blend into a smooth paste. Finely chop onions.
4. In a large pot, heat 2 tablespoons of the frying oil. Add chopped onions and cook until translucent. Add ginger-garlic paste and chopped green chili (if using), and cook for 1 minute.
5. Add canned tomatoes, cumin powder, coriander powder, turmeric powder, and 1 tsp salt. Cook, stirring occasionally, until the mixture thickens and oil separates.
6. Stir in the cashew paste, yogurt, and 1 cup of water. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring frequently.
7. Stir in heavy cream, garam masala, and sugar. Simmer for another 2-3 minutes. Gently add the fried kofta balls to the gravy and simmer for 5 minutes.
8. Garnish with fresh cilantro before serving hot with naan or rice.