Malai Kofta

Ingredients

• 250 g paneer
• 2 medium potatoes
• 50 g cashews
• 2 large onion
• 4 tomatoes
• 100 ml heavy cream
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp kasuri methi
• 2 tbsp cornflour
• 300 ml oil

Steps

1. Grate paneer and boiled potatoes, mix with cornflour and salt, shape into walnut-sized balls.
2. Deep fry koftas at 175°C until uniformly golden, about 3-4 minutes; drain and set aside.
3. Sauté onions until golden, add ginger-garlic paste and chopped tomatoes, cook 10 minutes until soft.
4. Blend the onion-tomato mixture with soaked cashews into a silky smooth paste.
5. Return paste to pan, add cream, garam masala, and kasuri methi.
6. Simmer 10 minutes; add water for desired consistency.
7. Add koftas to the gravy just before serving to keep them crisp.
8. Garnish with cream drizzle.