Malai Kofta

Ingredients

• Grated paneer – 200g
• Boiled & grated potatoes – 2 medium
• Cornflour – 2 tbsp
• Salt, to taste
• Black pepper, to taste
• Chopped coriander, as shown
• Green chilli, as shown
• Oil, for frying
• Oil + butter, as shown
• Jeera, as shown
• Cinnamon, as shown
• Bay leaf, as shown
• Black peppercorns, as shown
• Hing, as shown
• Garlic cloves – 12–15, roughly chopped
• Ginger – 1 small piece, roughly chopped
• Onions – 1–2, roughly chopped
• Tomatoes – 3–4, roughly chopped
• Whole dried Kashmiri chillies, as shown
• Cashews, as shown
• Salt, to taste
• Haldi, to taste
• Red chilli powder, to taste
• Dhaniya powder, to taste
• Water, as required
• Kasuri methi, as shown
• Cream, as shown
• Butter, as shown
• Kashmiri chilli, as shown
• Fresh coriander, for garnish

Steps

1. Koftas: mash the paneer, potatoes, cornflour, salt, black pepper, coriander and green chilli well and shape into balls/cylinders. Fry on medium-hot oil (fry 1 kofta first to check binding; if needed, add a little more cornflour/potato). Fry all until golden.
2. Gravy: heat oil + butter. Add jeera, cinnamon, bay leaf, black peppercorns and hing. Add garlic and ginger, then onions, tomatoes, whole dried Kashmiri chillies and cashews, followed by salt, haldi, red chilli powder and dhaniya powder. Add water, cover and cook for 15–20 minutes until softened.
3. Remove whole spices, cool and blend into a smooth puree. Add back to the pan with some water and cook until the gravy is nicely done. Add kasuri methi.
4. Add fried koftas, drizzle generously with cream and finish with a butter + Kashmiri chilli tadka. Garnish with fresh coriander and serve hot.

The reel

via @shanuonthego

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