Malai Kofta

Ingredients

• Paneer, crumbled, as shown
• 2-3 boiled potatoes, mashed
• Maida (for binding and coating), as shown
• Green chillies, chopped, to taste
• Salt, to taste
• Black pepper, to taste
• Ginger, chopped, as shown
• Cashews, chopped, as shown
• Cardamom powder, a pinch
• Oil and butter, as shown
• Whole spices, as shown
• Garlic and ginger, as shown
• Cumin seeds, as shown
• 2 onions, chopped
• 2 tomatoes, chopped
• 4-5 sliced green chillies
• Whole Kashmiri red chillies, as shown
• Cashews, as shown
• Coriander seeds, as shown
• 1 tbsp red chilli powder
• 1 tbsp turmeric powder
• Garam masala, to taste
• Salt, to taste
• Water, as needed
• Kashmiri red chilli powder, for tempering
• Kasuri methi, a pinch
• Fresh cream, for garnish
• Chopped coriander, for garnish

Steps

1. Crumble the paneer and mash with the boiled potatoes; add maida, green chillies, salt, black pepper, ginger, cashews, and cardamom powder; form a soft dough.
2. Make small balls and coat each evenly with maida.
3. Heat oil and butter in a pan; saute whole spices, garlic, ginger, and cumin seeds.
4. Add onions, tomatoes, green chillies, Kashmiri red chillies, and cashews; mix well.
5. Add coriander seeds, red chilli powder, turmeric, garam masala, and salt; add some water, cover, and cook about 5 minutes.
6. Cool completely, then blend into a smooth gravy.
7. Fry the koftas on low flame in a kadhai until golden brown; set aside.
8. Heat oil and butter in another pan; add Kashmiri red chilli powder and kasuri methi; strain the gravy into the pan; add salt and cook 5-6 minutes.
9. Add the fried koftas to the gravy and simmer a few minutes.
10. Garnish with fresh cream, a little butter, and chopped coriander; serve hot.

The reel

via @thefoodiequila

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions