Malai Kofta

Ingredients:

For koftas–

• 1 heaping cup of paneer, grated
• 1 cup potatoes, boiled & grated
• 2 tbsp almond flour
• 1/2 tsp salt
• 1 tbsp golden raisins, chopped
• 2 tsp coriander leaves, chopped
• 1/2 tsp red chili powder
• 1/4 tsp cardamom powder
• a little corn starch for binding
• oil for frying

For gravy–

• 1 onion, chopped
• 1 large tomato, chopped
• 1 tsp ginger
• 1 tsp garlic paste
• 3 tbsp olive oil
• 3 whole green cardamom
• 2 whole black cardamom
• 1 inch cinnamon stick
• 2 bay leaves
• 4 whole cloves
• 1/4 cup coconut cream or cashew paste
• 2 tsp kasuri methi
• 1 tsp salt
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 2 cups of hot water

Directions:

1. Heat a large deep saucepan on medium-high. Add vegetable oil to heat for deep frying.
2. In a large bowl, add ingredients for koftas (sans oil) and mix to combine into a soft dough.
3. Divide koftas into equal portions. Rolls between palms and apply gentle pressure till the kofta balls are smoothly rounded. Make as many to keep ready for frying.
4. Once oil is hot, fry koftas until lightly browned on all sides. Drain koftas over paper towels.
5. In a small blender, add chopped onion, tomato, ginger and garlic paste. Blend into a paste. Add very little water (if needed) to aid in blending.
6. Heat a deep vessel on medium-high. Add 3 tbsp olive oil and wait until it heats before adding all of the whole spices (cardamoms, cinnamon stick, bay leaves and cloves). Stir and cook for 1 minute or until fragrant.
7. Add blended onion-tomato paste and cook for 5 to 7 minutes, stirring occasionally. Cook until paste is lightly colored, fragrant, thickens and oil separates on the sides.
8. Drizzle in coconut cream and sprinkle on kasuri methi, salt and red chili powder. Bring it to a gentle simmer before adding 2 cups of hot water.
9. Bring gravy to a simmer, add koftas, lower the heat to medium-low and put a lid on. Cook gravy for 10 to 15 minutes or until oil separates on the sides.
10. Once gravy thickens and oil separates on the sides, sprinkle on some garam masala. Cook for another minute.
11. Garnish malai koftas with a drizzle of cream and a sprinkling of fresh coriander.
12. Serve hot with rice, naans and a fresh salad.