Malai Kofta

🛒 Ingredients

• Paneer 50 g · 188 kcal
• Potato (boiled, mashed) 75 g · 58 kcal
• Cornstarch 5 g · 19 kcal
• Oil (for frying kofta) 10 g · 90 kcal
• Onion 35 g · 14 kcal
• Tomato 50 g · 9 kcal
• Cashews 8 g · 44 kcal
• Ginger-Garlic Paste 5 g · 7 kcal
• Heavy Cream 30 g · 120 kcal
• Whole Milk 30 g · 19 kcal
• Ghee or Cooking Oil (for gravy) 7 g · 63 kcal
• Green Chili 3 g · 1 kcal
• Coriander Leaves 5 g · 1 kcal
• Indian Spices (Turmeric, Garam Masala, Cardamom, Cumin, Bay Leaf, Fenugreek Leaves) 2 g · 5 kcal
• Water 45 g · 0 kcal

👨‍🍳 Instructions

1. Mash boiled potatoes and crumbled paneer together in a bowl; add cornstarch, finely chopped green chili, and a pinch of salt.
2. Form the mixture into small, smooth kofta balls and deep-fry them in hot oil until golden brown; set aside.
3. For the gravy, heat ghee or oil in a pan, then sauté chopped onions until translucent.
4. Add ginger-garlic paste and green chili, cooking for a minute until fragrant, then incorporate chopped tomatoes and cashews; cook until tomatoes soften.
5. Let the mixture cool slightly, then blend it into a smooth paste using a little water if needed.
6. Return the paste to the pan, add all the dry spices (turmeric, garam masala, cardamom, cumin powder, bay leaf, fenugreek leaves), milk, and heavy cream; simmer until the gravy thickens.
7. Gently add the fried kofta balls to the simmering gravy and cook for another 5-7 minutes, allowing them to absorb the flavors.
8. Garnish with fresh coriander leaves and an extra swirl of cream before serving hot with naan, roti, or rice.